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Sourdough Discard Biscuits

Sourdough Discard Biscuits

A light and fluffy shaped biscuit made from sourdough discard
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Prep Time 10 minutes
Cook Time 15 minutes
Course Bread
Cuisine American
Servings 12 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.
Keyword biscuits, sourdough discard, sourdough discard biscuits, sourdough starter
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