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