Introduction
When the weather turns crisp and the smell of warm biscuits makes your stomach rumble, sourdough discard biscuits are just what you need. Imagine the rich, tangy aroma of sourdough combined with the buttery softness of a homemade biscuit—this is the perfect comfort food for chilly evenings. These biscuits not only make great snacks but also pair beautifully with soups and stews. The key to their success lies in using sourdough starter discard, giving them that unique tang without the messiness of dealing with the full loaf.
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Sourdough Discard Biscuits to Bake!
These biscuits are perfect for family dinners or casual gatherings, offering a unique tangy flavor from sourdough discard.
- Total Time: 33
- Yield: 16 biscuits
Ingredients
✓ 2 ¼ cups (270 grams) all-purpose flour
✓ 1 teaspoon kosher salt
✓ ½ cup (1 stick or 113 grams) unsalted butter, very cold, cubed
✓ ¾ cup + 2 tablespoons buttermilk, cold, divided
✓ ½ cup (113 grams) sourdough starter discard
✓ 1 tablespoon honey
Instructions
✓ Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
✓ Mix all-purpose flour, baking powder, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs.
✓ Stir in buttermilk, sourdough discard, and honey; mix just combined.
✓ Turn dough out onto a floured surface, knead gently for 2 minutes, roll into a rectangle, cut with biscuit cutter, place on baking sheet, bake for 15-18 minutes or until golden brown.
Notes
Do not overmix the dough; ensure butter is very cold to create flakiness. Use buttermilk and sourdough starter for best results.
- Prep Time: 15
- Cook Time: 18
- Category: Dessert/Snack
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15
Key Ingredients
- All-purpose flour — provides structure; use more for dusting
- Baking powder — ensures a light texture; aluminum-free is best
- Kosher salt — enhances flavor; do not skip
- Unsalted butter, very cold and cubed — creates flakiness; avoid room temperature
- Buttermilk, cold and divided — adds moisture and acidity; use full-fat for richness
- Sourdough starter discard — imparts a sour tang without the bulk of a full loaf; about 1 cup is ideal
- Honey — balances sweetness and adds depth; use organic if possible
This combination works perfectly because it leverages the unique characteristics of each ingredient to create a biscuit that’s both tender and flavorful.
Step-by-Step Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine 2¼ cups of all-purpose flour, 2 tablespoons of baking powder, and 1 teaspoon of kosher salt. Whisk until well combined.
Cooking
- Add cold butter: Cut in the cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Incorporate liquids: Stir in ⅔ cup of buttermilk, followed by ½ cup (113 grams) of sourdough starter discard and 1 tablespoon of honey. Mix until just combined; overmixing can lead to tough biscuits.
Assembly
- Form dough: Turn the dough out onto a lightly floured surface. Knead gently for about 2 minutes, then roll into a rectangle about ½ inch thick.
- Cut and bake: Use a biscuit cutter or a sharp knife to cut circles from the dough. Place on the prepared baking sheet, spacing them about an inch apart. Bake for 15-18 minutes or until golden brown.
Serving
- Serve warm: Remove from the oven and allow to cool slightly before serving with butter, jam, or as a side dish.
Why You’ll Love This Recipe
These sourdough discard biscuits are not only easy and quick to make but also versatile enough for any meal. They’re perfect for family dinners or casual gatherings because their unique flavor appeals to everyone. Plus, using the starter discard saves you from wasting it, making this recipe both practical and sustainable.
Tips for Making Perfect Sourdough Discard Biscuits
- Do not overmix: Overworking the dough can result in tough biscuits.
- Ensure the butter is very cold: Cold butter creates flakiness when baked.
- Use a mix of buttermilk and sourdough discard: The buttermilk adds moisture, while the starter brings tanginess.
Time Details
- Preparation: 15 minutes
- Cooking: 18 minutes
- Total time: 33 minutes
Nutritional Information
Each serving (about 2 biscuits) contains approximately:
- Calories: 350
- Protein: 15g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 5g
- Sugar: 8g
- Sodium: 400mg
FAQs
Q: Can I use regular milk instead of buttermilk?
- A: While you can substitute with plain milk, buttermilk adds a slight acidity that balances the sourness from the discard. If using regular milk, add a tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
Q: How do I store leftover biscuits?
- A: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped on a baking sheet until frozen solid, then transfer to a freezer-safe bag.
Q: Can I substitute sourdough discard with regular flour?
- A: Yes, but the biscuits will be less tangy and may not rise as well. If you do substitute, add 1 tablespoon of white vinegar or lemon juice per cup of all-purpose flour for added acidity.
Conclusion
Sourdough discard biscuits are a delightful addition to any meal, offering a unique flavor profile that’s sure to impress your guests. Whether you’re looking for a comforting side dish or a sweet treat, these biscuits are the perfect choice.
