Sourdough baking is more than just a trend; it’s a culinary tradition that has been passed down through generations. One of the most delightful aspects of sourdough baking is the versatile discard. If you’re a home baker, you likely already know about sourdough discard—the portion of dough that gets removed before feeding your starter. While it may seem like waste, sourdough discard is actually a treasure trove of potential, particularly when it comes to baking biscuits. These Sourdough Discard Biscuits are the perfect way to transform what would otherwise be a throwaway into something both hearty and delicious. Whether you’re serving them with a pat of butter for breakfast or as a side dish for dinner, these biscuits are a mouthwatering testament to the magic of sourdough baking.
Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts
James Beard
The light, flaky texture combined with the subtle tang of sourdough creates a biscuit that’s far from ordinary. The process of making these biscuits is simple, and the rewards are immense. Plus, you’ll love the satisfaction of knowing you’ve put every bit of your sourdough starter to good use. So why not turn your sourdough discard into something extraordinary? These biscuits are a wonderful way to enjoy the full circle of sourdough baking.
Why You’ll Love This Recipe
1. Waste Not, Want Not: The beauty of this recipe is that it uses up your sourdough discard, meaning nothing goes to waste. You get to enjoy delicious biscuits while being eco-friendly.
2. Quick and Easy: Unlike many sourdough recipes that require hours of fermentation, these biscuits come together in a fraction of the time. You can whip them up quickly for a last-minute breakfast or dinner side.
3. Versatile Flavor: The tangy flavor of sourdough adds a unique depth to these biscuits, making them stand out from regular biscuits. They’re a great companion for both sweet and savory dishes.
4. Light and Fluffy: These biscuits boast a light and airy texture, thanks to the combination of sourdough discard and a few simple ingredients. They practically melt in your mouth.
5. Perfect for Any Meal: Whether you’re serving them for breakfast with jam and butter, or pairing them with soup or stew for dinner, these biscuits fit seamlessly into any meal plan.
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How to Make
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter, cubed
- 3/4 cup cold milk (or buttermilk for extra tang)
- 1 tablespoon honey or sugar (optional, for a touch of sweetness)
Detailed Instructions
Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to ensure your biscuits don’t stick.
Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that your leavening agents are evenly distributed throughout the flour.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be about the size of peas.
Add the Sourdough Discard: Pour the sourdough discard into the dry ingredients. Stir gently to combine. The mixture will start to come together but remain a bit crumbly.
Incorporate the Milk: Gradually add the cold milk to the mixture, stirring just until the dough comes together. Be careful not to overmix, as this can lead to tough biscuits.
Roll Out the Dough: Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough to about 1/2-inch thickness. For fluffier biscuits, you can roll them slightly thicker.
Cut the Biscuits: Using a biscuit cutter (or the rim of a glass), cut out biscuits from the dough. Press straight down without twisting to ensure the biscuits rise evenly. Re-roll the scraps as necessary.
Bake: Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Serve: Remove from the oven and allow the biscuits to cool slightly before serving. Enjoy them warm with your favorite toppings.
Tips
Keep Ingredients Cold: One of the keys to flaky biscuits is keeping your ingredients cold, particularly the butter and milk. This helps create steam during baking, which contributes to the biscuits’ light texture.
Don’t Overmix: Overmixing the dough can lead to tough, dense biscuits. Mix just until the ingredients are combined, and be gentle when rolling out the dough.
Use Buttermilk for Extra Tang: If you want an even tangier flavor, substitute the milk with buttermilk. This will complement the sourdough flavor beautifully.
Experiment with Add-ins: Feel free to get creative with your biscuits by adding cheese, herbs, or even a bit of garlic powder to the dough. This can add a unique twist to the flavor profile.
Proper Storage: Store leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze the biscuits and reheat them in the oven when ready to eat.
Waste not, want not.
John Wesley 18th-century
Recipe FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, whole wheat flour will result in a denser biscuit with a nuttier flavor. If you prefer a lighter texture, consider using a 50/50 mix of whole wheat and all-purpose flour.
What is the best way to reheat these biscuits?
To reheat, place the biscuits in a 350°F (175°C) oven for about 5-7 minutes until they are warmed through. Avoid microwaving them as it can make the biscuits tough and chewy.
Can I make these biscuits ahead of time?
Yes! You can prepare the dough ahead of time and freeze it before baking. When you’re ready to bake, simply place the frozen biscuits directly in the preheated oven, adding a couple of extra minutes to the baking time.
What can I serve with these biscuits?
These biscuits are incredibly versatile. For breakfast, serve them with butter and jam or honey. For dinner, they pair well with soups, stews, or even as a base for shortcakes with fresh fruit and whipped cream.
How can I make these biscuits dairy-free?
To make dairy-free biscuits, substitute the butter with a plant-based margarine or coconut oil and use a non-dairy milk like almond or soy milk. The texture and flavor will be slightly different but still delicious.
Making Sourdough Discard Biscuits: Perfect for Breakfast or Dinner
Equipment
- – Mixing bowls
- Pastry cutter or fork
- Rolling Pin
- Biscuit cutter
- Baking sheet
- Parchment paper
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter cubed
- 3/4 cup cold milk or buttermilk for extra tang
- 1 tablespoon honey or sugar optional, for a touch of sweetness
Instructions
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to ensure your biscuits don’t stick.
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that your leavening agents are evenly distributed throughout the flour.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be about the size of peas.
- Add the Sourdough Discard: Pour the sourdough discard into the dry ingredients. Stir gently to combine. The mixture will start to come together but remain a bit crumbly.
- Incorporate the Milk: Gradually add the cold milk to the mixture, stirring just until the dough comes together. Be careful not to overmix, as this can lead to tough biscuits.
- Roll Out the Dough: Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough to about 1/2-inch thickness. For fluffier biscuits, you can roll them slightly thicker.
- Cut the Biscuits: Using a biscuit cutter (or the rim of a glass), cut out biscuits from the dough. Press straight down without twisting to ensure the biscuits rise evenly. Re-roll the scraps as necessary.
- Bake: Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
- Serve: Remove from the oven and allow the biscuits to cool slightly before serving. Enjoy them warm with your favorite toppings.
Notes
Nutrition (per serving)
Calories: 210 | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 320mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0mg | Calcium: 60mg | Iron: 1.4mgLet me know!
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