Sourdough Discard Biscuits

Tender, flaky biscuits made with sourdough discard and cold butter, baked hot until deeply golden. They are an easy way to use extra starter and are delicious with butter, jam, or savory meals.

Prep: 15 min · Cook: 16 min · Yield: 8 · Method: Oven

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter
• 0.5 cup milk

Cooking instructions

1. Heat the oven to 425°F. Line a baking sheet with parchment paper. (about 5 min) — 425°F
2. Whisk the flour, baking powder, and salt in a large bowl. Cut the cold butter into small cubes, add it, and rub or cut it into the flour until the mixture has pea-sized pieces and coarse crumbs. (about 5 min)
3. Stir in the sourdough discard and milk just until a shaggy dough forms. Do not overmix. (about 2 min)
4. Turn the dough onto a lightly floured surface. Fold it over itself 4 to 5 times, gently pressing between folds, until it holds together. Pat it to about 1 inch thick. (about 2 min)
5. Cut out 8 biscuits with a 2 1/2-inch cutter, pressing straight down without twisting. Arrange them close together on the prepared baking sheet. (about 2 min)
6. Bake until the biscuits are puffed and deeply golden, 14 to 17 minutes. Cool for 5 minutes before serving. (about 16 min) — 425°F