Get ready to indulge in the ultimate sourdough discard biscuit experience! These biscuits are extra flaky and buttery. They only need 5 simple ingredients to make. You can peel apart the layers and savor every bite, thanks to the sourdough tang.
The secret to these biscuits is the perfect mix of cold butter, an egg, and baking powder. This mix creates towering heights and irresistible layers. By keeping all ingredients chilled and folding the dough carefully, you’ll get the ultimate biscuit perfection. Prepare to be amazed by the sheer delight of these sourdough discard biscuits, a homemade masterpiece that will have you craving more with every bite.
The Art of Flaky Sourdough Discard Biscuits
Indulge in the irresistible flavors and satisfying textures of homemade sourdough discard biscuits. These fluffy, flaky delights are the perfect way to use your sourdough starter discard. With just a few simple ingredients and a bit of care, you can create biscuits that will have your family and friends raving.
Ingredients and Equipment Needed
To whip up a batch of these sourdough discard biscuits, you’ll need the following:
- Sourdough discard – the leftover starter from your daily feedings
- All-purpose flour – for the perfect fluffy texture
- Butter – very cold or even frozen, grated into the flour
- Egg – to help the biscuits rise and achieve a golden brown color
- Baking powder – for added lift and flakiness
- A mixing bowl, pastry cutter or box grater, and a biscuit cutter or sharp knife
Step-by-Step Instructions
Follow these simple steps to make your irresistible sourdough discard biscuits:
- In a large mixing bowl, combine the sourdough discard, all-purpose flour, and baking powder.
- Grate the very cold butter into the flour mixture, using a box grater. Gently mix until the mixture resembles coarse crumbs.
- Crack the egg into the mixture and gently fold it in until just combined, being careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface and gently pat it into a rectangle, about 1/2 inch thick.
- Fold the dough in half, then in half again, creating layers. Repeat this process 2-3 times to create flaky, buttery biscuits.
- Cut the dough into rounds using a biscuit cutter or sharp knife, being careful not to twist the cutter, which can prevent the biscuits from rising properly.
- Place the biscuits on a parchment-lined baking sheet and bake at 450°F for 15-20 minutes, until golden brown on top.
Enjoy your freshly baked sourdough discard biscuits warm from the oven. Pair them with your favorite toppings or as a delightful accompaniment to any meal.
“I love biscuits. I have a real thing for a biscuit, and if it’s not made right, I’m gonna come down hard on somebody.” – Johnny Luzzini
Sourdough discard biscuits: A Delightful Twist on a Classic
Sourdough discard biscuits add a unique twist to the classic biscuit. The sourdough starter’s tangy flavor pairs well with the buttery, flaky texture. They’re great for both sweet and savory dishes, like topping with honey or making breakfast sandwiches.
This recipe uses just six pantry staples, making it quick and easy. The sourdough starter’s yeast and bacteria help the biscuits rise and give them a special flavor. You’ll get about 11 biscuits, ready in 20-25 minutes.
Leftover sourdough discard is perfect for many recipes, so you won’t waste it. The biscuits keep well in the fridge for 5-7 days or can be frozen for months. They’re perfect for meal prep or quick breakfasts.
Sourdough Discard Biscuit Variations
There are many ways to flavor sourdough discard biscuits. Try adding:
- Cheddar cheese and chives for a savory twist
- Dried fruit and nuts for a sweet and nutty biscuit
- Herbs like rosemary or thyme for an earthy, aromatic bite
Feel free to experiment and find your favorite flavors.
| Sourdough Discard Biscuit Flavors | Ingredients | Baking Time |
|---|---|---|
| Classic Sourdough Discard | Sourdough discard, flour, butter, milk, baking powder, salt | 20-25 minutes |
| Cheddar and Chive | Sourdough discard, flour, butter, milk, baking powder, salt, shredded cheddar cheese, fresh chives | 22-27 minutes |
| Cranberry Orange | Sourdough discard, flour, butter, milk, baking powder, salt, dried cranberries, orange zest | 23-28 minutes |
For perfect biscuits, don’t overwork the dough. Gently fold and handle it to keep it light and flaky.
“The slightly tangy flavor of sourdough discard biscuits truly elevates the classic biscuit experience.”
Looking for a new breakfast or side dish? Try these sourdough discard biscuits. They’re simple to make and taste amazing.
How to Make Perfect Layers
If you want flaky, delicious layers in your sourdough discard biscuits, you need to pay attention to your technique. The key is to keep your ingredients, like the butter, really cold. Cold butter makes steam pockets when baked, which makes the biscuits rise and get those nice, flaky layers.
Why Cold Ingredients Matter
One important tip for making flaky sourdough biscuits is to keep your ingredients, like the butter, as cold as possible. When the cold butter hits the hot oven, it creates steam. This steam puffs up the dough, giving you those flaky layers everyone loves. Make sure to chill your butter, sourdough discard, and even the mixing bowl before you start.
Folding the Dough for Flakiness
Another important step is folding the sourdough discard biscuit dough a few times before cutting out the biscuits. Folding the dough makes layers that bake up light and airy. This gives you a crunchy outside and a tender, fluffy inside.
To fold the dough, pat it into a rectangle, fold it in half, and then turn it 90 degrees. Repeat this a few times before cutting out your biscuits. This easy step will give your sourdough discard biscuits the perfect texture and layers.
“Making flaky sourdough discard biscuits is all about paying attention to the details. By keeping your ingredients cold and folding the dough, you’ll end up with biscuits that are truly amazing.”
Baking Sourdough Discard Biscuits Just Right
Baking sourdough discard biscuits is all about using the right technique and temperature. First, put the cut-out biscuits in the freezer. Then, preheat your oven to 450°F. Starting with cold biscuits in a hot oven helps create those flaky layers.
Once the oven is ready, bake the biscuits for 18-22 minutes, or until they turn golden brown. Remember, don’t twist the biscuit cutter when cutting them. Cutting straight down will make them fluffier and more tender.
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 1 cup (120g) |
| Baking powder | 2 teaspoons |
| Table salt | 3/4 teaspoon |
| Unsalted butter, cold | 8 tablespoons (113g) |
| Sourdough starter, unfed/discard | 1 cup (227g) |
By following these baking sourdough discard biscuits tips, you’ll get flaky and tasty biscuits every time. With practice, you’ll be making bakery-quality biscuits at home.
“The secret to perfect biscuits is in the technique – keep your ingredients cold and handle the dough gently.”
Serving Ideas and Flavor Combinations
Your freshly baked sourdough discard biscuits are delicious on their own, but they also taste great with all kinds of sweet and savory toppings. Try drizzling them with honey or spreading fruit preserves on top for a sweet treat.
Sweet and Savory Toppings
For something savory, your sourdough discard biscuits are perfect with sausage gravy, sliced ham, or shredded cheese. The options are endless for these versatile biscuits.
For a classic pairing, serve your biscuits with comforting chicken stew or beef stew. The biscuits will soak up the flavorful broth, making for a satisfying meal.
If you want to try something different, top your biscuits with spicy chili or creamy buttermilk fried chicken. The fluffy, tangy biscuits combined with bold flavors will excite your taste buds.
No matter how you serve your sourdough discard biscuits, the key is to try different flavors to find the ones you like best. These biscuits are great for any meal, from breakfast to a delicious side dish.
The Benefits of Sourdough
Sourdough baking isn’t just about great taste. The fermentation process breaks down phytic acid in grains, which makes them easier to digest and helps your body absorb nutrients better. So, sourdough discard biscuits are not only tasty but also good for you.
Easier Digestion and Nutritional Value
Sourdough is easier to digest compared to other breads. The fermentation process breaks down starches and proteins, which can be helpful for people with gluten or grain sensitivities.
Sourdough is also rich in vitamins and minerals. The long fermentation makes it easier for your body to use nutrients like B vitamins, iron, and zinc. This means you get more nutrition from sourdough discard biscuits.
“Sourdough bread tends to have a lower impact on blood sugar levels compared to white or whole-wheat bread, is higher in fiber, and may help promote healthy aging.”
The benefits of sourdough go beyond that. It can help control blood sugar and support gut health. Its prebiotic and probiotic properties make it a great choice for a healthy diet.
So, when you enjoy a sourdough discard biscuit, you’re not just satisfying your taste buds—you’re also giving your body a boost of health benefits. Discover the power of sourdough and improve your well-being with every bite.
Tips for Using Sourdough Discard in Other Recipes
If you bake sourdough often, you probably have a lot of discard. This discard is great for many recipes, like bread, pancakes, cookies, and crackers. Just replace the liquid ingredients with the discard and adjust the dry ingredients to get the right dough consistency.
The age of your sourdough discard matters. Older discard will taste more sour. It’s best to use discard that’s no more than a week old so the flavor is balanced and works well in your recipe.
When using sourdough discard, a 1:1 ratio works well. For example, if a recipe calls for 1/2 cup of milk, you can use 1/2 cup of discard instead. This makes it easy to adapt recipes like pancakes and waffles.
For recipes with less liquid, like cookies or crackers, you’ll need to adjust more. Weigh the discard and adjust the dry ingredients to get the dough just right. Aim for 100-200 grams of discard, depending on the recipe and your taste.
With these tips, you can use your sourdough discard in many recipes, reducing waste and adding a special sourdough flavor to your baking. Try different recipes and find new ways to use your discard.
Success in using sourdough discard comes from knowing its age and flavor, and adjusting the dry ingredients as needed for the right dough. With practice, you’ll be making delicious treats from your sourdough discard.
Conclusion
Sourdough discard biscuits are a great way to use up extra sourdough starter. They have a flaky, buttery texture and a tangy sourdough taste. These sourdough discard biscuit recipes are perfect for breakfast or a snack.
By keeping the ingredients cold and folding the dough properly, you can make homemade sourdough biscuits that are light and easy to pull apart. They’re perfect for any meal, whether you add sweet or savory toppings.
These flaky sourdough discard biscuits have a rich history and are now a favorite comfort food. They’re not only tasty but also a healthier option thanks to their lower glycemic index and beneficial acids.
So, why not try making these sourdough discard biscuits? With a little practice, you’ll soon be enjoying their flaky and tangy goodness. discard can take your breakfast or snack game to the next level.
FAQs:
1. What can I use my sourdough discard for?
You can use discard in a variety of recipes, such as pancakes, waffles, muffins, and flatbreads. It’s also great for adding to quick breads, pizza dough, or even cookies. The discard adds a subtle tangy flavor and helps reduce food waste.
4. Why use sourdough discard in baking?
Sourdough discard adds flavor, a slight tanginess, and a mild lift to baked goods. It also helps reduce food waste by making use of the excess starter that would otherwise be discarded. Additionally, it can improve the texture and moisture of your baked goods, creating a more tender crumb.
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Sourdough Discard Biscuits: Fluffy & Delicious
- Total Time: 45 minutes
- Yield: 5 biscuits 1x
Description
Imagine biting into a warm, buttery biscuit that practically melts in your mouth, with a subtle tang from sourdough discard and layers you can peel apart. These sourdough discard biscuits are a simple way to use up extra starter and achieve bakery-level results right at home
Ingredients
- 195g sourdough starter discard
- 1 large egg
- 170g all-purpose flour
- 2 tsp baking powder
- ¾ tsp fine sea salt
- 115g (8 tbsp) unsalted frozen butter
- 2 oz shredded cheese (optional, for extra flavor)
Instructions
1. Whisk together sourdough discard and egg in a bowl.
2. In a separate bowl, mix flour, baking powder, and salt. Grate the frozen butter and lightly rub it into the flour mixture. Add cheese if using.
3. Pour the discarded mixture into the dry ingredients and gently stir until combined, leaving some dry spots.
4. Place the dough on a counter and knead briefly to form a shaggy dough. Pat it into a ½-inch thick layer, then fold it like a letter. Pat it again to ¾ inch thickness.
5. Use a biscuit cutter (dip in flour) to cut out biscuits, pressing straight down (no twisting!).
6. Freeze biscuits while preheating oven to 450°F. Bake for 18-22 minutes until golden brown.
Notes
- Keep everything super cold to achieve the flakiest layers.
- Avoid twisting the cutter when making biscuits to ensure a good rise.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast