Sourdough Discard Biscuits

Ingredients:

• 1 cup all-purpose flour
• 1 cup sourdough discard (unfed)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 1/2 cup buttermilk (or regular milk with a splash of lemon juice)
• 1 tablespoon melted butter (for brushing)

Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: Cut in the Butter

1. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter. The cold butter is key to making the biscuits flaky.

Step 4: Add the Sourdough Discard

1. Stir in the sourdough discard until just combined. The dough will be slightly sticky.

Step 5: Add the Buttermilk

1. Pour in the buttermilk and gently mix until a dough forms. Be careful not to overmix the dough, or your biscuits may become tough.

Step 6: Shape the Biscuits

1. Turn the dough onto a lightly floured surface and gently pat it out to about 1-inch thickness. Cut the dough into rounds using a biscuit cutter or the rim of a glass (about 2-3 inches in diameter).
2. Place the biscuit rounds on the prepared baking sheet, making sure they’re close together but not touching for softer sides, or spaced out for crispier edges.

Step 7: Bake the Biscuits

1. Bake for 12-15 minutes, or until the biscuits are golden brown on top and cooked through.

Step 8: Brush with Butter and Serve

1. Brush the tops of the hot biscuits with melted butter as soon as they come out of the oven for extra flavor and softness.

Tips:

• Sourdough Discard: This recipe works best with discard that hasn’t been fed recently. If your discard is very watery, you may need to reduce the buttermilk slightly.
• Flour: You can substitute part of the all-purpose flour with whole wheat flour for a heartier texture.
• Add-Ins: For extra flavor, you can add shredded cheese, fresh herbs (like chives or thyme), or garlic powder to the dough.

Cooking Time:

• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 25 minutes

Nutritional Information (per biscuit, makes 8 biscuits):

• Calories: ~150 kcal
• Protein: ~3g
• Fat: ~7g
• Carbohydrates: ~19g
• Fiber: ~1g

These Sourdough Discard Biscuits are a quick, easy, and flavorful way to use up your sourdough discard. They’re perfect with butter, honey, or jam for breakfast, or served as a side with soups or stews!