Introduction
Get ready to fall in love with the most tender, flaky, and unbelievably delicious biscuits you’ve ever made! These Sourdough Discard Biscuits are truly special. They have a subtle tang from the sourdough discard, a rich buttery flavor, and a texture that just melts in your mouth. They’re perfect for breakfast, brunch, or alongside any meal.
What makes these biscuits even better is how quick and easy they are to whip up. You don’t need to be an expert baker to achieve fantastic results. We’re using simple ingredients and straightforward techniques that come together in a flash. Plus, it’s a wonderful way to use up that extra sourdough discard, preventing waste and adding incredible flavor.
So, grab your apron and your sourdough discard! I promise, once you try these, they’ll become a regular in your baking rotation. Let’s get baking and create some magic in your kitchen together!
Cooking Time & Prep Time
- Prep Time: 15 minutes
- Cooking Time: 15-18 minutes
- Total Time: 30-33 minutes
Small tip: Gather all your ingredients before you start mixing. This “mise en place” makes the process much smoother and quicker!
Ingredients
This recipe makes about 8-10 delicious biscuits.
- For the Biscuits:
- 2 cups (240g) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, very cold and cut into 1/2-inch cubes
- 1 cup (240g) unfed sourdough discard (straight from the fridge is fine!)
- 1/4 cup (60ml) whole milk or buttermilk, very cold (plus 1-2 tablespoons more if needed)
- For Brushing (Optional):
- 1-2 tablespoons melted butter
Step-by-Step Instructions
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Step 1: Preheat Your Oven and Prepare Baking Sheet
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking and makes cleanup a breeze.
Small tip: A hot oven is key for tall, fluffy biscuits. Make sure it’s fully preheated before putting your biscuits in.
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Step 2: Whisk Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure all the dry ingredients are well combined. This ensures even leavening throughout your biscuits.
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Step 3: Cut in the Cold Butter
Add the very cold, cubed butter to the dry ingredients. Use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture. You want the butter pieces to be about the size of small peas. Some larger pieces are fine and will create beautiful flaky layers.
Small tip: Work quickly when incorporating the butter to keep it as cold as possible. Cold butter creates steam in the oven, which leads to flaky biscuits.
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Step 4: Add Sourdough Discard and Milk
Pour the sourdough discard and the cold milk into the flour and butter mixture. Stir gently with a spoon or a rubber spatula until just combined. The dough will look shaggy and a bit sticky, but don’t overmix it.
Small tip: If your dough seems too dry, add an additional tablespoon or two of cold milk, one at a time, until it just comes together.
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Step 5: Fold and Pat the Dough
Turn the shaggy dough out onto a lightly floured surface. Gently pat it into a rough rectangle, about 3/4 to 1 inch thick. Fold the dough in thirds, like a letter. Rotate it 90 degrees and repeat the patting and folding process 2-3 more times. This layering technique helps create those amazing flaky textures.
Small tip: Handle the dough as little as possible. Overworking the dough develops gluten, which can make biscuits tough.
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Step 6: Cut the Biscuits
Pat the dough into a final rectangle or circle about 1 inch thick. Use a 2-inch or 2.5-inch biscuit cutter to cut out the biscuits. Press straight down without twisting the cutter. Twisting can seal the edges and prevent the biscuits from rising properly.
Small tip: For the best rise, place the cut biscuits close together on the baking sheet, so their sides are just touching. This helps them push each other up.
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Step 7: Bake the Biscuits
Place the biscuits on your prepared baking sheet. Bake for 15-18 minutes, or until the tops are golden brown and they’ve risen beautifully. Keep an eye on them, as oven temperatures can vary.
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Step 8: Brush with Melted Butter (Optional)
Once the biscuits are out of the oven, you can brush their tops with a little melted butter. This adds extra richness and a beautiful shine. Serve them warm and enjoy!
Tips & Variations
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. You might need a tiny bit more liquid, so add gradually.
- Vegan Option: Use a plant-based butter substitute (ensure it’s very cold) and a non-dairy milk like unsweetened almond or oat milk. The texture will be slightly different but still delicious.
- Add More Flavor: Stir in 1/2 cup of shredded cheddar cheese and 2 tablespoons of chopped fresh chives for a savory twist. Or, for a touch of sweetness, add 1/4 cup of dried cranberries and 1/2 teaspoon of orange zest.
- Spicy Kick: Incorporate 1/4 teaspoon of cayenne pepper or a pinch of red pepper flakes into the dry ingredients for a subtle heat. You could also add 1-2 tablespoons of finely minced jalapeño (remove seeds for less heat).
- Herbaceous Biscuits: Mix in 1-2 tablespoons of finely chopped fresh herbs like rosemary, thyme, or dill into the dry ingredients for an aromatic biscuit that pairs wonderfully with savory meals.
Nutritional Information
Approximate values per serving (based on 9 servings):
- Calories: 250 kcal
- Protein: 6g
- Carbohydrates: 30g
- Fat: 12g
Please note: Nutritional values may vary depending on specific brands and ingredients used. These are approximate estimates.
Health Benefits
These sourdough discard biscuits offer more than just deliciousness! The ingredients contribute to a well-rounded treat.
Sourdough discard, even unfed, carries some of the benefits of fermented grains. It can help improve the digestibility of the flour and may even lower the glycemic index compared to non-fermented flour. It also adds beneficial bacteria, contributing to gut health.
While we use all-purpose flour, you could easily swap a portion for whole wheat flour to boost fiber content. Fiber is essential for digestive health and can help keep you feeling full longer.
Milk provides essential nutrients like calcium, which is vital for strong bones and teeth. It also offers protein, which supports muscle repair and growth, and vitamin D, crucial for calcium absorption and immune function.
Butter, in moderation, provides energy and fat-soluble vitamins like A, D, E, and K. It also contributes to the rich flavor and satisfying texture of the biscuits.
Serving Suggestions
- Serve warm with a generous smear of butter and your favorite jam or honey for a classic breakfast or brunch.
- Split them open and use them as a base for a breakfast sandwich with scrambled eggs, cheese, and bacon or sausage.
- Pair them alongside a hearty bowl of chili, soup, or stew. Their tender texture is perfect for soaking up delicious broths.
- Enjoy them as a savory side with roasted chicken, a pot roast, or any comforting dinner.
- For meal prep, bake a double batch! They’re perfect to grab and go for quick breakfasts during the week.
Storage Tips: Store cooled biscuits in an airtight container at room temperature for up to 2-3 days. For longer storage, biscuits can be frozen for up to 3 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Reheat frozen biscuits in a 300°F (150°C) oven for about 10-15 minutes, or until warmed through, or briefly in a toaster oven.
Conclusion
And there you have it – truly incredible Sourdough Discard Biscuits that are sure to become a new favorite! They are the perfect blend of tender, flaky, and tangy, making every bite a delight. Plus, it’s such a rewarding way to use up that sourdough discard that might otherwise go to waste.
Don’t be intimidated by baking; this recipe is designed for success. The simple steps and readily available ingredients mean you can have warm, homemade biscuits on your table in under an hour. You’ll be amazed at the quality you can achieve right in your own kitchen.
So go ahead, give these a try. Bake a batch for yourself, or better yet, share them with family and friends. There’s nothing quite like the joy of homemade biscuits fresh from the oven, especially when they’re this good. Happy baking!
