Sourdough Discard Biscuits

These Sourdough Discard Biscuits are a delightful treat that’s perfect for any occasion, from holiday breakfasts to casual brunches. With their soft and flaky texture, these biscuits are not only delicious but also a fantastic way to use up sourdough starter discard. Made with buttery layers and real buttermilk, they offer a unique twist on traditional biscuits that everyone will love.

Why You’ll Love This Recipe

• Simple Ingredients: Made with pantry staples, these biscuits are easy to whip up anytime you have sourdough discard on hand.
• Flaky Layers: The method of folding the dough creates beautiful, flaky layers that melt in your mouth.
• Versatile Serving Options: Enjoy them plain, with jam, or alongside your favorite savory dishes for breakfast or brunch.
• Quick Bake Time: From start to finish, you can have fresh biscuits ready in about 30 minutes.
• Family-Friendly: These biscuits are a hit with both kids and adults, making them great for family gatherings.

Tools and Preparation

Before getting started on your Sourdough Discard Biscuits, gather your tools. Having the right equipment will streamline the process and ensure perfect results.

Essential Tools and Equipment

• Mixing bowl
• Pastry cutter (or fingers)
• Biscuit cutter
• Baking sheet
• Parchment paper
• Cast iron skillet (optional)

Importance of Each Tool

• Mixing bowl: A large mixing bowl allows you to mix ingredients thoroughly without spills.
• Pastry cutter: This tool helps incorporate butter into the flour effectively, creating that desired flaky texture.
• Biscuit cutter: Using a biscuit cutter ensures even shapes for uniform baking and presentation.

Ingredients

Here’s what you need to make these delightful Sourdough Discard Biscuits:

For the Dry Ingredients

• 2 ¼ cups (270 grams) all-purpose flour (plus more for dusting)
• 2 tablespoons aluminum-free baking powder
• 1 teaspoon kosher salt

For the Wet Ingredients

• 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

How to Make Sourdough Discard Biscuits

Step 1: Preheat the Oven

Preheat your oven to 425℉. This ensures that your biscuits bake evenly and rise beautifully.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.

Step 3: Incorporate Butter

Add the cold, cubed butter to the dry ingredients. Use your fingertips to gently pinch and spread the butter into thin sheets. Alternatively, you can use a pastry cutter until the mixture becomes crumbly but still slightly holds together when pressed.

Step 4: Combine Wet Ingredients

In a small bowl, whisk together ¾ cup of buttermilk, sourdough discard, and honey until well combined. Make a well in the center of the dry mixture and pour this wet mixture into it.

Step 5: Form the Dough

Gently fold the ingredients together until they start to form a dough. Be cautious not to overwork it; it’s okay if it looks shaggy.

Step 6: Prepare Work Surface

Dump the dough onto a clean surface dusted with flour. Since it’s sticky, add enough flour to prevent sticking as you work with it.

Step 7: Fold Dough

Bring the dough into a mound using your hands. Flatten it into a rectangle about ¾-inch thick. Fold one side into the center and then do the same with the other side. Turn horizontally and flatten again; repeat this folding process three times before making one final flattening into a rectangle for cutting.

Step 8: Cut Biscuits

Using a 2 ½-inch biscuit cutter or cookie cutter, cut out biscuits by pressing straight down without twisting. Twisting can seal edges and hinder rising.

Step 9: Gather Scraps

Gather any leftover scraps of dough, form them into a rectangle, and continue cutting until all dough is used. You should get around 12 biscuits from this recipe.

Step 10: Arrange Biscuits

Place biscuits close together in a cast iron skillet or on a baking sheet lined with parchment paper so they touch each other.

Step 11: Brush Tops

Lightly brush the tops of each biscuit with the remaining 2 tablespoons of buttermilk for an appealing golden color once baked.

Step 12: Bake

Bake in preheated oven for about 18-20 minutes or until tops are golden brown. Once baked, remove them from the oven and serve warm for an enjoyable experience!

How to Serve Sourdough Discard Biscuits

Sourdough Discard Biscuits are a delightful addition to any meal. Their flaky texture and buttery flavor make them versatile for various serving options.

For Breakfast

• With Jam or Jelly: Spread your favorite fruit preserves on warm biscuits for a sweet start to your day.
• Savory Spread: Top with cream cheese and herbs for a savory twist that pairs well with breakfast meats.

As a Snack

• Cheese Platter: Serve alongside a selection of cheeses and fruits for an elegant snack.
• Dipping Sauces: Pair with hummus or spinach dip for a satisfying afternoon treat.

At Dinner

• With Soups: These biscuits complement hearty soups like tomato or vegetable perfectly, adding a comforting touch.
• Alongside Salads: Serve with a fresh green salad for a balanced meal that includes crunchy textures.

How to Perfect Sourdough Discard Biscuits

To ensure your Sourdough Discard Biscuits turn out light and fluffy every time, follow these essential tips.

• Use Cold Ingredients: Keeping the butter and buttermilk cold helps create that flaky texture you desire.
• Don’t Overmix: Gently fold the dough until just combined; overworking will result in dense biscuits.
• Flour Your Surface Generously: This prevents sticking and makes it easier to handle the dough without adding too much extra flour.
• Cut Straight Down: When cutting biscuits, press straight down without twisting to ensure they rise properly.
• Bake Immediately: Once cut, bake the biscuits right away to maintain their lift and flakiness.

Best Side Dishes for Sourdough Discard Biscuits

Sourdough Discard Biscuits can be enjoyed alongside many side dishes. Here are some great options to consider.

1. Fresh Fruit Salad: A mix of seasonal fruits adds brightness and freshness to your meal.
2. Creamy Mashed Potatoes: Rich mashed potatoes provide a comforting contrast to the flaky biscuits.
3. Roasted Vegetables: Colorful roasted veggies add both flavor and nutrition, balancing the meal.
4. Hearty Chili: A warm bowl of chili pairs wonderfully, perfect for dipping those flaky layers.
5. Grilled Chicken Salad: A light salad topped with grilled chicken offers protein and greens alongside your biscuits.
6. Corn on the Cob: Sweet corn is a classic side that complements the buttery nature of the biscuits nicely.

Common Mistakes to Avoid

When making Sourdough Discard Biscuits, it’s easy to make a few common mistakes. Here are some tips to ensure your biscuits turn out perfectly every time.

• Using warm ingredients: This can lead to melted butter and dense biscuits. Always use cold buttermilk and cubed butter for the best texture.
• Overmixing the dough: Mixing too much can create tough biscuits. Fold your ingredients gently until just combined for a light, flaky result.
• Not using enough flour when rolling: A sticky dough can be challenging to work with. Make sure to dust your surface generously with flour while handling the dough.
• Twisting the cutter: Twisting can seal the edges and prevent rising. Press straight down with your biscuit cutter for optimal fluffiness.
• Skipping the buttermilk brush: Brushing with buttermilk gives a beautiful golden color. Always brush before baking for that perfect finish.

Storage & Reheating Instructions

Refrigerator Storage

• Store biscuits in an airtight container for up to 3 days.
• Place parchment paper between layers to prevent sticking.

Freezing Sourdough Discard Biscuits

• Freeze baked biscuits in a freezer-safe bag or container for up to 2 months.
• Label the bag with the date for easy tracking.

Reheating Sourdough Discard Biscuits

• Oven: Preheat to 350℉ and bake for about 10 minutes until warmed through.
• Microwave: Heat on medium power for 15-20 seconds at a time until warm, but be cautious not to overdo it.
• Stovetop: Warm in a skillet over low heat, flipping occasionally until heated throughout.

Frequently Asked Questions

Here are some frequently asked questions about Sourdough Discard Biscuits that can help enhance your baking experience.

How do I make Sourdough Discard Biscuits fluffier?

To achieve fluffier biscuits, ensure you use cold ingredients and avoid overmixing the dough. This helps maintain air pockets during baking.

Can I substitute buttermilk in Sourdough Discard Biscuits?

Yes, you can use yogurt thinned with water or milk as a substitute for buttermilk if needed. The acidity is key for flavor and texture.

What should I do if my dough is too sticky?

If your dough is too sticky, gradually add more flour while mixing until it is workable without losing its lightness.

Can I customize my Sourdough Discard Biscuits?

Absolutely! Feel free to add herbs, cheese, or spices into the dough for added flavor and creativity in your biscuits.

Final Thoughts

These Sourdough Discard Biscuits are not only soft and tender but also incredibly versatile. They make an excellent addition to any breakfast or brunch spread. Don’t hesitate to experiment with flavors or serve them alongside your favorite spreads!