There is just something special about a homemade biscuit. There are lots of different techniques when it comes to recipes. This particular recipe calls for Sourdough Discard as the rising agent. Sourdough Discard Biscuit has that delightful tang of sourdough and fluffy buttery goodness.
Make no mistake this recipe does not include a recipe for a sourdough starter. You will need to have your own starter that you are maintaining and feeding. Discard is just a sourdough starter that isn’t being turned into sourdough bread. If you don’t discard some of the starter when you feed it, you will end up with gallons and gallons of it. So sourdough mamas have to find other uses bc who wants to waste that liquid gold. If you are interested in purchasing a sourdough starter – I highly recommend the dehydrated starter from The Sourdough Nook.
You need two super simple kitchen items to be successful at this recipe – a wide mouth canning jar ring and a standard cheese grater. The jar ring is the perfect size and something most people have. If you have a set of biscuit cutters – you can use the 3 inch ring. The grater is the perfect way to get the small bits of the very cold butter without having to work it quite as much. This is what makes for a fluffy flaky biscuit in the end. And the less time you spend working the butter in, the better the fluffy flaky quality.
You can use these biscuits for lots of different things. The most obvious being Classic Biscuits and Gravy. Another great way to enjoy them (especially if you have just a couple left over), is to turn them into Bacon Egg & Cheese Biscuits! It is so super delicious.
Now Let’s Get Cookin’!
Sourdough Discard Biscuits
Equipment
Ingredients
- ½ cup Milk whole or 2%
- 2 cups Flour AP or Bread, plus more for surface
- 1 tbsp Baking Powder
- 1 tsp Salt
- ½ cup Very Cold Butter grated
- 1 cup Sourdough Discard fed within 12 hours
- 2 tbsp Melted Butter
Instructions
- Preheat oven to 450degF
- In a mixing bowl combine flour, baking powder and salt.
- In a small bowl whisk together sourdough discard and milk. Then add to flour mixture.
- Using a cheese grater, grate the very cold butter into mixing bowl. Then stir to combine. Once it starts to hold it's shape transfer to a floured work surface (countertop or cutting board).
- Continue to work with hands until all dough in uniform. Roll out dough into a rectangle roughly 2 inches thick. Fold in the sides of the dough and roll out again. Do two more times, but on the final time roll out to 1½ inches thick.
- Use a wide mouth canning jar lid (or the rim of a pint glass) to cut out 12 biscuits and place on a parchment paper covered baking sheet. Place in oven and bake for 15 minutes (or until golden brown on top).
- Remove from oven and immediately brush each biscuit with melted butter.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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These sound delicious!
They are so good!