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I’m finally doing it! It took me a long time to share this recipe. Why? Well, it’s one of those recipes that I think can be passed down from generation to generation. That’s how good this recipe is. It is very rare that you come into my house and I do not have these sourdough biscuits in my freezer just waiting to be baked. And my kids know it! They go back and forth between this recipe and my homemade waffle recipe. Each of which I can always have on hand in the freezer for whatever they choose.
Ingredients:
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 8 tablespoons unsalted butter (1 stick)
- 1 cup sourdough discard
Yields: 6-7 biscuits
Directions:
- Preheat oven to 425°F if baking right away or from the freezer.
- Line a baking sheet with parchment paper, or you can place them in an iron skillet.
- Combine the dry ingredients (flour, baking powder, and salt).
- Cut the butter into the flour until the mixture is unevenly crumbly.
- Add the sourdough discard, mixing gently until the dough is cohesive.
- Turn the dough onto a lightly floured surface and gently pat it into a 6″ round about 1″ thick.
- Cut out the biscuits.
- Place biscuits on the prepared baking sheet at least 2″ apart and either place them in the freezer for later use or into the oven.
- If baking, bake for 20-23 minutes or until golden brown.
What is sourdough discard?
Earlier this week I posted my “Beginner’s Guide to Sourdough” and in it, I covered how to create your own sourdough starter. Once your starter is mature you will have what is known as discard. This is the starter that you are getting rid of so that you can feed your starter and make it come back to life and create some wonderful bread. Since this discard isn’t at its peak, you will not get as much of a rise with it, but it still has some wonderful flavor to it. So instead of throwing it away, it is best to always make use of it in some type of recipe.
I have a few here on my blog if you would like to try them out. I will link them all below or you can simply search for “discard” above and they will come up.
You must use cold butter
There really is no way around it. I know this recipe calls for a whole stick of butter, but do not take it from the fridge until you are ready to cut it up and put it into your dough. The butter chops up much better being cold and works better with the dough.
Always mix your dry ingredients first
It is best to incorporate your dry ingredients first so that you can ensure everything gets mixed up properly. This way after you have cut in your butter, all you have left is to add in the sourdough discard and form the dough.
This recipe is super simple and even better if you have a food processor!
I personally have a Ninja Food Processor, which I hope to do a review on in the near future. I found it on sale and it is one of my all-time favorite gadgets that I don’t know if I could live without now that I have been using it. I simply pulse in the dry ingredients, add the butter and press chop, and finally add the sourdough discard and press dough. Voila! My dough is ready to plop onto a floured surface, begin rolling out, and cutting into biscuits. It has saved me from some future carpal tunnel, I am certain of it.
Freezer friendly!
The greatest thing about these is that you can make them ahead, place them on a pan lined with parchment paper, then place them in the freezer to freeze completely. Once that’s done, place them in a freezer-safe bag and they are ready to be pulled out whenever you desire a good biscuit. I love having them made ahead for when we have guests. For a quick morning biscuit, we throw a few into a small iron skillet, place it in the toaster oven, and bake at 350 degrees for approximately 10 minutes.
I truly hope that you enjoy this recipe as much as my family does. Remember, I’m sharing it here so you don’t have to keep it a secret. Share it to your heart’s content!
Let me know in the comments below if you give it a try. I love hearing from you!
Looking for more Sourdough Recipes? Click Here!
Sourdough Biscuits
Equipment
- 1 Baking Sheet
- Measuring spoons/cup
Ingredients
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoons salt
- 8 tablespoons unsalted butter 1 stick
- 1 cup sourdough discard
Instructions
- Preheat oven to 425°F if baking right away or from the freezer.
- Line a baking sheet with parchment paper, or you can place them in an iron skillet.
- Combine the dry ingredients (flour, baking powder, and salt).
- Cut the butter into the flour until the mixture is unevenly crumbly.
- Add the sourdough discard, mixing gently until the dough is cohesive.
- Turn the dough onto a lightly floured surface and gently pat it into a 6” round about 1” thick.
- Cut out the biscuits.
- Place biscuits on the prepared baking sheet at least 2” apart and either place them in the freezer for later use or into the oven.
- If baking, bake for 20-23 minutes or until golden brown.
Notes
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Does it matter if your discard is cold or not? Does it have to be room temperature?
Cold is best. The dough seems to do so much better. 😊 However, I have successfully done it both ways.
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