Sourdough Discard Biscuits

4.86 from 7 votes

Sourdough Discard Biscuits

Use your sourdough discard to make these flaky, buttery Sourdough Discard Biscuits. You’ll love peeling apart the delicious fluffy layers. Made with just a few simple ingredients, sourdough discard adds a depth of flavor to this easy biscuit recipe.

Prep Time15

Cook Time20

Course: Breakfast, Sides

Cuisine: American

Servings: Biscuits

Calories: 285kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Dough

388 grams all-purpose flour
10 grams baking powder
2 grams baking soda
6 grams salt
12 grams cane sugar
120 grams sourdough discard
180 grams buttermilk see note
226 grams unsalted butter chilled, cut into ½ inch pieces

Egg wash

28 grams buttermilk
14 grams unsalted butter melted

Metric - US Customary

Instructions

Prep: Preheat your oven to 425 F. Line an 18 by 13 inch baking sheet with parchment paper or lightly grease a cast-iron skillet.
Make the dough: In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt.
388 grams all-purpose flour, 10 grams baking powder, 2 grams baking soda, 6 grams salt, 12 grams cane sugar
Stir the sourdough discard and buttermilk together until the sourdough discard is dissolved. Set aside.
120 grams sourdough discard, 180 grams buttermilk
Rub the butter pieces into the dry ingredients (or use a pastry cutter) until all of the flour is coated in fat and the mixture resembles wet sand.
226 grams unsalted butter
Make a well in the center of the flour. Pour the sourdough mixture into the center. Stir until your mixture forms a shaggy dough.
Knead the dough: Knead the dough until all the dough appears cohesive and no dry bits of flour remain.
Laminate the dough: Transfer the dough on a lightly floured surface or a piece of parchment paper. Using a rolling pin, flatten the dough out into a ½-inch thick rectangle.
Divide the dough 3 portions, stack the dough on top of each other. Repeat.
Shape: Roll the dough out into a 9 by 7-inch rectangle. Using a bench scraper or knife, trim the edges off your dough. Cut biscuits into a 4 by 3 grid or use a 2-inch biscuit cutter to make 12 portions.
Bake: Whisk the milk and melted butter together. Using a pastry brush, brush the tops of the dough (avoid the sides).
28 grams buttermilk, 14 grams unsalted butter
Reduce oven temperature to 400 F and bake biscuits until deep golden brown on bottom and golden on top, 20–25 minutes.
Transfer the hot biscuits into a large bowl lined with a tea towel to keep them warm.
Enjoy and store: These homemade biscuits are best enjoyed fresh from the oven. But will keep well in an airtight container at room temperature for up to 3 days.

Notes

No sourdough discard? Add 60 grams of water and 60 grams of flour to your dough.

Make ahead instructions: Unbaked biscuits can be frozen up to 1 month. Freeze, uncovered, on baking sheet until solid, then transfer to a resealable plastic bag.

Baking frozen biscuits: Do not thaw before baking, bake at 400 F for 30 minutes or until the biscuits are golden brown and register 200 F when probed with an instant-read thermometer.

Buttermilk substitutions: You really can't beat the texture that buttermilk imparts in these biscuits. However, if you don't have any on hand, feel free to sub whole milk mixed with 14 grams (1 tbsp) of vinegar or lemon juice, or sour cream or yogurt thinned out with a little bit of milk.

Nutrition