Description
Sourdough Discard Biscuits are a delightful way to use leftover sourdough starter, resulting in flaky, buttery biscuits that are perfect for breakfast or as a side dish.
Ingredients
Scale
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup milk
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together the flour, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture and cut it in until the mixture resembles coarse crumbs.
- Stir in the sourdough discard and milk until just combined.
- Turn the dough out onto a floured surface and knead gently a few times.
- Roll out the dough to about 1-inch thickness and cut into biscuits using a biscuit cutter.
- Place the biscuits on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden brown.
- Serve warm and enjoy!
Notes
- Feel free to add herbs or cheese for extra flavor.
- These biscuits can be frozen before baking; just add a few extra minutes to the baking time if baking from frozen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg