Description
Delightful biscuits made with sourdough discard, adding a unique tang and character to this culinary treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup sourdough discard
- 1/4 cup milk or non-dairy alternative
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well-blended.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gently stir in the sourdough discard and milk, mixing until just combined. Avoid over-mixing to keep the biscuits tender and fluffy.
- Turn the dough out onto a floured surface and knead gently a couple of times; the dough should be cohesive but not sticky.
- Roll or press the dough out to about 1 inch thick. Use a biscuit cutter to cut out individual biscuits.
- Place the biscuits on a baking sheet lined with parchment paper, leaving about 1 inch of space between them.
- Bake in the preheated oven for 15-20 minutes, or until they turn golden brown and rise beautifully.
- Serve warm and enjoy the delightful aroma of freshly baked biscuits wafting through your kitchen.
Notes
Consider chilling the dough before cutting for enhanced flakiness. Adjust the thickness of the biscuits for varying bake times.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American/Mexican Fusion
Nutrition
- Serving Size: 1 biscuit
- Calories: 170
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg