Are you tired of tossing out your sourdough discard? Transform it into something delightful with these Easy Sourdough Discard Biscuits! In just 25 minutes, you can whip up a batch of tender, flaky biscuits that are perfect for breakfast, brunch, or as a side to your favorite meal. These biscuits are not only a fantastic way to reduce food waste, but they also boast a unique flavor that will have your taste buds dancing. Get ready to impress your family and friends with this simple yet scrumptious recipe that will leave them asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 200g all-purpose flour
- 100g sourdough discard
- 50g butter, softened
- 50ml milk
- 10g baking powder
- 5g salt
Instructions
- Gather all ingredients and ensure they are at room temperature. Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and remove any lumps.
- Add the softened butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Create a well in the center of the flour mixture and add the sourdough discard and milk. Gently mix with a fork or wooden spoon until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface and gently knead it 3-4 times, just enough to bring the dough together. Avoid overworking the dough to keep the biscuits tender.
- Pat or roll the dough to approximately 3/4 inch thickness. Use a 2-inch round cutter to cut out biscuits, pressing straight down without twisting to ensure even rising.
- Place the cut biscuits on the prepared baking sheet, leaving about 1 inch of space between each biscuit. For extra golden tops, brush the biscuits lightly with milk or an egg wash.
- Preheat the oven to 425°F (220°C) while the cut biscuits rest for 10 minutes. This resting period helps develop flavor and allows the baking powder to activate.
- Bake the biscuits for 12-15 minutes, or until the tops are golden brown and the edges are crisp. Rotate the baking sheet halfway through for even browning.
- Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm with butter, jam, or as a side to your favorite meal.
Tips
- Use Room Temperature Ingredients: Make sure your butter, milk, and sourdough discard are at room temperature for better mixing and texture in your biscuits.
- Don’t Overwork the Dough: When kneading the dough, be gentle and avoid overworking it. This keeps the biscuits tender and flaky.
- Cut Straight Down: When using your biscuit cutter, press straight down without twisting to ensure the biscuits rise evenly.
- Rest Before Baking: Allow the cut biscuits to rest for about 10 minutes before baking. This helps activate the baking powder and enhances the flavor.
- Brush for a Golden Finish: For an extra touch, brush the tops of the biscuits with milk or an egg wash before baking to achieve a beautiful golden color.
- Experiment with Add-ins: Feel free to customize your biscuits by adding cheese, herbs, or spices for an extra flavor boost!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 17g
Protein: 3g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
