Sourdough Discard Biscuits
These Sourdough Biscuits are tall, fluffy, naturally tangy, and perfectly crispy on the outside. They come together in 30 minutes with no overnight resting needed.
Ingredients
- 2 cups all-purpose flour (spoon and levelled)
- 1 tablespoon baking powder
- 1 teaspoon sugar
- ¾ teaspoon salt
- ½ cup unsalted butter (cold)
- 1 ½ cups sourdough discard
- ½ cup milk (cold)
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, sugar, and salt. Grate butter into the flour mixture.
- In a medium bowl, whisk together the sourdough discard and milk until completely smooth.
- Pour the milk mixture into the flour mixture and mix until just barely combined. It's okay if it's crumbly still- it will come together in the next step.
- Turn dough onto a generously floured surface. Roll the dough out to about ½ inch thick. Fold the left third over the center, then fold the right third over that (like folding a letter). Turn the dough and repeat the rolling and folding 2 more times. Roll about 1 inch thick.
- Cut the dough into circles and transfer to the baking sheet with some space between each one.
- Bake for 13-15 minutes, or until golden brown. Brush with melted butter.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!