Introduction to Sourdough Discard Biscuits
Let’s talk about Sourdough Discard Biscuits, a delightful kitchen miracle that’s just waiting to happen. If you’re like me, juggling busy schedules and picky eaters can be quite the challenge. That’s where these biscuits come in! They turn your sourdough starter discard into tender, flaky bites of goodness. Perfect for breakfast or as a comforting side, they can elevate any meal. Plus, making these biscuits is a quick solution for those hectic mornings. With just a handful of ingredients and a bit of love, you can impress your family and friends without breaking a sweat.
Why You’ll Love This Sourdough Discard Biscuits
These Sourdough Discard Biscuits are so easy to make, you’ll wonder why you didn’t try them sooner. They come together in just about thirty-five minutes, making them perfect for those rushed mornings or surprise guests. Each biscuit is tender and flaky, offering a delightful homemade taste. Plus, they help reduce food waste by utilizing your sourdough starter discard. Who doesn’t love a recipe that’s quick, tasty, and eco-friendly?
Ingredients for Sourdough Discard Biscuits
Now, let’s gather our ingredients for these Sourdough Discard Biscuits. Here’s what you’ll need:
- All-purpose flour – This forms the backbone of our biscuits, giving them structure and heartiness.
- Baking powder – An essential leavening agent, it brings lightness and fluffiness to the biscuits.
- Kosher salt – A touch of salt enhances flavor, balancing the sweetness of the honey and the tang of the sourdough.
- Cold, unsalted butter – This is the secret to flaky layers; it needs to be really cold, so we get that perfect texture.
- Buttermilk – Not only does it add moisture, but it also contributes to a tender crumb and a slight tang.
- Sourdough starter discard – The hero of this recipe! The discard brings unique flavor while reducing waste from your baking adventures.
- Honey – This little sweetness awakens all the flavors in the biscuits, making them simply irresistible.
You’ll find precise measurements at the bottom of this article, ready for you to print and take to the kitchen. Feel free to get creative—swap the honey for maple syrup, or try adding spices like garlic powder for a savory twist!
How to Make Sourdough Discard Biscuits
Preheat the Oven
Before you dive into mixing ingredients, let’s get the oven heating up. Preheat it to 425°F. This temperature is key for achieving those golden-brown, flaky Sourdough Discard Biscuits that everyone loves. While the oven warms, you can tackle the rest. Multitasking is the name of the game!
Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This trio forms the foundation of your biscuits. Be sure to mix them well; an even distribution means fluffy biscuits throughout. Plus, this part is so quick that you’ll soon be ready to move on!
Incorporate the Cold Butter
Now comes the fun part—adding the cold, cubed butter! Toss it right into the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. You want to see tiny butter flecks throughout. This is what creates those lovely, flaky layers in your Sourdough Discard Biscuits. Just remember: the colder, the better!
Combine Wet Ingredients
In a small bowl, whisk together ¾ cup of cold buttermilk, the sourdough starter discard, and honey. This mixture adds moisture and flavor. Once combined, pour it into your dry ingredients. Stir gently with a spatula or wooden spoon until the dough just comes together. Avoid overmixing, as nobody wants tough biscuits!
Form the Dough
Dump your dough onto a floured surface. Gently shape it into a rectangle, about ¾-inch thick. This step is crucial for achieving those beautiful layers. Fold the dough over itself three times. This folding action is your secret weapon for scrumptious biscuits—each fold adds flakiness!
Cut Out the Biscuits
Grab a biscuit cutter and cut out your biscuits. Make sure to cut straight down without twisting—this helps them rise evenly. Gather the leftover dough, knead it gently, then cut out the remaining biscuits. Arrange them in a skillet or on a baking sheet, giving each biscuit a confident brush with the remaining buttermilk on top. Just wait until you see them rise!
Bake the Biscuits
Place your biscuits in the preheated oven, and bake for 18-20 minutes until they’re golden brown. The aroma wafting through your kitchen will have everyone anticipating a heavenly treat. When ready, take them out and let them cool slightly. These Sourdough Discard Biscuits are best served warm, straight from the oven!
Tips for Success
- Use a reliable biscuit cutter for clean edges, ensuring even rising.
- Keep your butter and buttermilk cold for the flakiest results.
- Don’t overmix the dough; gentle folding works best.
- Experiment with different types of cheese or herbs for a flavorful twist.
- For added shine, brush the tops with melted butter right after baking.
Equipment Needed
- Mixing bowl – Any large bowl will do; just make sure it can hold all your ingredients.
- Pastry cutter – If you don’t have one, use your fingers to cut in the butter.
- Biscuit cutter – A glass or a sharp knife can work in a pinch!
- Baking sheet – You can also use a cast-iron skillet for that rustic touch.
- Whisk – A simple fork will also mix your wet ingredients well!
Variations
- Herbed Biscuits – Add dried herbs like rosemary or thyme for an aromatic twist that pairs beautifully with soups or salads.
- Cheddar and Chive – Fold in shredded cheddar cheese and chopped chives into the dough for a savory biscuit that’s simply irresistible.
- Spicy Jalapeño – For a kick, mix in finely chopped jalapeños and shredded pepper jack cheese. These biscuits bring the heat!
- Gluten-Free Option – Substitute the all-purpose flour with a 1-to-1 gluten-free blend. Just ensure it contains xanthan gum for the right texture!
- Sweet Maple Biscuits – Replace honey with maple syrup and add a dash of cinnamon for a sweet brunch treat the whole family will adore.
Serving Suggestions
- Serve warm with a pat of butter and a drizzle of honey for a sweet touch.
- Pair with homemade strawberry jam or your favorite preserves for a delightful breakfast.
- These biscuits make an excellent side to hearty soups or stews.
- Enjoy them with a steaming cup of coffee or a chilled glass of iced tea.
- For a brunch spread, arrange on a rustic wooden board with fresh fruit and cheese.
FAQs about Sourdough Discard Biscuits
Can I use a different type of flour for Sourdough Discard Biscuits?
Absolutely! While all-purpose flour is the star of this recipe, you can experiment with whole wheat flour for a hearty twist. Just remember that it might affect the texture, so adjust the liquid if needed.
What if I don’t have buttermilk?
No worries! If you don’t have buttermilk, you can easily create a substitute. Just mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about five minutes, and voilà! You’ve got buttermilk.
Can Sourdough Discard Biscuits be frozen?
Yes! You can freeze unbaked biscuits. After cutting them out, place them on a baking sheet and freeze until firm, then transfer to a freezer bag. When you’re ready to bake, just bake straight from the freezer, adding a couple of extra minutes to the cooking time.
How do I make these biscuits vegan?
To make vegan Sourdough Discard Biscuits, replace the butter with coconut oil and the buttermilk with a non-dairy milk mixed with vinegar. You can also swap honey for maple syrup for a fully vegan treat.
What can I do with leftover sourdough discard besides biscuits?
Oh, the possibilities are endless! Use your sourdough discard in pancakes, waffles, or even add it to your favorite bread recipes. You can also include it in savory dishes like fritters or even pizza dough!
Final Thoughts
There’s something truly special about whipping up a batch of Sourdough Discard Biscuits. Not only are they an easy and quick solution for busy days, but they also infuse your kitchen with a warm, heavenly aroma that makes it feel like home. Plus, by using up that sourdough discard, you’re transforming potential waste into a delightful treat that your loved ones will adore. Whether served with a splash of honey or alongside a hearty soup, these biscuits will have everyone coming back for seconds. Embrace the joy of baking and share these biscuits with those you cherish—you won’t regret it!
Print
Sourdough Discard Biscuits
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 biscuits 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sourdough Discard Biscuits are a simple and delicious way to use up leftover sourdough starter, resulting in tender and flaky biscuits that are perfect for breakfast or as a side.
Ingredients
- 2 ¼ cups (270 grams) all-purpose flour plus more for dusting
- 2 tablespoons aluminum-free baking powder
- 1 teaspoon kosher salt
- ½ cup (1 stick or 113 grams) unsalted butter very cold, cubed
- ¾ cup + 2 tablespoons buttermilk cold, divided
- ½ cup (113 grams) sourdough starter discard
- 1 tablespoon honey
Instructions
- Preheat your oven to 425℉.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients and mix until crumbly.
- In a small bowl, whisk together ¾ cup of buttermilk, sourdough discard, and honey, then pour into the dry ingredients.
- Gently fold the ingredients together until a dough forms, being careful not to overwork it.
- Dump the dough onto a floured surface, shape into a rectangle about ¾-inch thick, and fold the dough three times.
- Cut the dough into biscuits using a biscuit cutter, making sure to cut straight down.
- Arrange the biscuits in a skillet or on a baking sheet, brushing the tops with the remaining buttermilk.
- Bake for 18-20 minutes until golden brown. Serve warm.
Notes
- Feel free to adjust the amount of honey according to your sweetness preference.
- For best results, ensure the butter and buttermilk are cold to promote flakiness.
- These biscuits are best served fresh but can be stored in an airtight container for a couple of days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
