Sourdough Biscuits
Flaky, tender biscuits made with sourdough starter discard. These quick biscuits have a subtle tang and hold up well to butter, jam, or savory toppings.
Ingredients
- 2 cups all-purpose flour 250 g, plus extra for dusting
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp fine sea salt
- 2 tbsp granulated sugar optional
- 6 tbsp cold unsalted butter 85 g, cubed
- ¾ cup sourdough starter discard 180 g (unfed, room temperature)
- ¼ cup cold whole milk 60–80 ml or buttermilk
- 1 large egg for egg wash, optional
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment and, if desired, chill the sheet in the fridge.
- Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Add cold cubed butter and work it into the flour with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Stir in sourdough discard and 1/4 cup cold milk. Fold gently until the dough clumps, adding more milk a tablespoon at a time if needed.
- Turn dough onto a lightly floured surface, pat into a rectangle about 3/4-inch thick, fold over three times, then pat to desired thickness (1 to 3/4 inch).
- Use a floured 2 1/2-inch cutter to stamp rounds. Gather scraps and repeat until you have 8–10 biscuits. Chill on the pan 10–20 minutes if possible.
- Brush tops with beaten egg or milk if desired. Bake 12–15 minutes until puffed and golden. Cool slightly before serving.
Notes
- Keep butter and liquids cold for the flakiest biscuits.
- Do not overwork the dough; gentle handling preserves layers.
- Variations: add 1/2 cup grated cheese or 1 tablespoon chopped herbs.
Nutrition
Calories: 240kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 6gSodium: 420mgSugar: 3g
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