Sourdough Discard Biscuits
Sourdough Discard Biscuits are a delightful way to transform leftover sourdough starter into a fluffy, flaky treat that’s perfect for breakfast or brunch. With just a few simple ingredients, these biscuits boast buttery layers and a tender crumb that will impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- ½ cup unsalted butter (very cold, cubed)
- ¾ cup + 2 tablespoons buttermilk (cold)
- ½ cup sourdough starter discard
- 1 tablespoon honey
Instructions
- Preheat your oven to 425°F.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- Add cold, cubed butter and use fingers or a pastry cutter to blend until crumbly.
- In another bowl, mix buttermilk, sourdough discard, and honey; pour into the dry ingredients.
- Gently fold the mixture until it forms a shaggy dough without overworking it.
- Dust your work surface with flour and turn out the dough; add more flour as necessary to prevent sticking.
- Fold the dough into a rectangle about ¾-inch thick several times to create layers.
- Use a biscuit cutter to cut out biscuits without twisting the cutter.
- Place on a baking sheet lined with parchment paper and brush tops with buttermilk.
- Bake for 18-20 minutes until golden brown.
Nutrition
- Serving Size: 1 biscuit (50g)
- Calories: 190
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Find it online: https://tastykitchenjoy.com/sourdough-discard-biscuits/