Description
These quick sourdough discard biscuits are fluffy, flavorful, and adaptable, perfect for using sourdough leftovers in a comforting dish.
Ingredients
Scale
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/2 cup milk
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, and salt. Mix well to ensure even distribution.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gently fold in the sourdough discard and milk until everything is just combined.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
- Use a biscuit cutter or a sharp knife to cut out biscuits and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the tops are golden brown and the biscuits have risen beautifully.
- Serve warm with butter or jam!
Notes
Chill your ingredients beforehand for flakier biscuits. You can freeze unbaked biscuits and bake them directly from frozen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg