Sourdough Discard Biscuits
This sourdough discard recipe is easy to make with just a few ingredients, flour, sourdough discard, baking powder, butter, buttermilk, sugar, and salt.
- 2 cups all-purpose flour 240 grams
- 1 teaspoon salt 6 grams
- 1/4 cup of buttermilk 110 grams or milk
- 5 tablespoons unsalted butter 75 grams
- 1 cup sourdough discard 240 grams
- 3 teaspoons baking powder
- 2 teaspoons sugar 10 grams
Preheat oven to 410°F (210°C), and set the rack to middle positions.
Line a baking tray with parchment paper.
Add the flour, salt, sugar, and baking powder into mixing with the paddle attachment and mix on slow for 2 minutes.
Spoon in the butter and mix at low speed until a crumble texture is achieved, about 3 minutes.
Add the sourdough discard and buttermilk and mix the dough on medium speed just until it comes together.
Transfers the dough onto a floured working surface and spread the biscuit dough by patting it to about 1 inch in thickness.
Using a round 3-inch cookie cutter, cut off pieces and place onto a baking sheet. Separate them about 1 1/2-2 inches apart. You should get about 12 pieces.
Rework the leftover biscuit dough trim and repeat until all the dough is used up.
Place into the preheated oven and bake for 18-20 minutes.
Remove from oven and cool before serving.