Flaky Sourdough Discard Biscuits
Sourdough discard acts like buttermilk here to give these biscuits their impressive rise, airy texture, and signature slightly tangy flavor. These are so easy to make, and there's nothing better than a warm, crispy biscuit slathered in honey or jam.Makes 8-10 biscuits.
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, very cold and cut into cubes
- ⅔ cup whole milk
- ½ cup sourdough discard
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.Combine the flour, baking powder, sugar, and salt in a large bowl. Cut in the butter using a pastry cutter or by rolling between your fingertips. Once butter is in pea-size pieces, set bowl aside.In a medium bowl, whisk together the milk and discard until smooth. Slowly pour the milk/discard mixture over the dry ingredients while mixing with a fork. Continue mixing and drizzling until all the wet ingredients have been added, paying special attention to moisten any remaining dry flour. Once all the liquid has been added, turn the shaggy dough out onto a lightly floured surface. Press it together into a roughly 1-inch thick disc, adding more flour as needed to prevent sticking to the counter or your hands, then fold it in half onto itself. Turn the dough 90 degrees and repeat the pressing and folding. Do this until the dough has made a complete circle (a total of four times) - this will help to create lots of buttery layers!Press into a 1-inch thick disc and use a 2 ¾-inch biscuit cutter or cookie cutter to cut into biscuits. Gather the scraps together and continue cutting until all the dough has been used. Arrange biscuits on the prepared cookie sheet. Bake 18-20 minutes, until baked through and golden brown on the exterior. Serve warm!Leftover biscuits will keep for up to 5 days stored in an airtight container or plastic bag. You can reheat them in the microwave or oven.
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