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It takes 5 ingredients and only 30 minutes to bake these fall-apart soft sourdough waste biscuits.
It’s time to level up your breakfast with your homemade biscuits!
If you’re already baking sourdough bread, there’s another game-changing recipe to take advantage of sourdough disposal. Who knew you could whip warm, flaky, buttery biscuits so easily? Throw the sourdough straight out of the fridge, throw four additional ingredients, and the Voira – the whole family gging more!
What do sourdough discard? Before feeding the remaining starters with fresh flour and water, it is part of the sourdough starter you will remove. If you’re baking sourdough bread regularly, use sourdough discard to make these delicious biscuits!
I’ve tried several times to test some other biscuit recipes with mediocre results, but this simple Sourdough Biscuit recipe from Kingarthur.com arrived in flying colors! There is a perfect ratio of flour to butter to produce soft, soft biscuits. I love that these are big enough to use for breakfast sandwiches as well.
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Sourdough Buttermilk Biscuit
Yield: 5 people
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Soft and soft biscuits made from Sourdough Dostard and some other simple ingredients!
1
Preheat the oven to 425 degrees and arrange the parchment in the sheet pan.
2
In a mixing bowl, whisk together the flour, baking powder and salt.
3
Grate or slice the butter into small pieces and add it to the flour mixture. Use a pastry cutter or fork to lightly work the dough into a crunchy mixture. Add the sourdough starter and incorporate it into the dough. Do not overmix.
4
Transfer the dough to an oiled counter or parchment paper and press it into a circle about an inch thick. Use a 3.25-inch biscuit cutter to cut approximately 5-6 biscuits.
5
Place the biscuits in a sheet pan and bake for 20-23 minutes until they are swelling or golden brown. Brush with melted butter if necessary. Enjoy a warm atmosphere.
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Other tips for baking this sourdough biscuit recipe:
Do not overmix the dough. It is intended to be a kind of crunchy, bumpy texture. With all the effort, biscuits become tough. This is a lesson I’m learning in some of my failed attempts. The butter should be cold! Grate it or cut it into small pieces. This can be done in advance and stuck in the fridge, cooled and ready to be. My cheese grater works well with cold butter! It’s a similar rotary grater from Amazon.com. Use unsalted butter for this recipe. Otherwise, the biscuits will be too salty. I tried it with salted butter and disliked the taste.
Learning how to make biscuits while dumping sourdough is worth it!
Sourdough discarding adds subtle tongues that give the biscuit a unique flavour, and stands out from traditional butter biscuits. Plus, they are very easy to make and come together in just a few steps!
Next time I’ll consider adding some delicious flavors! Mix in a handful of shredded cheese, fresh herbs, or garlic powder to enjoy the added flavor. Yam!
What recipe would you like to throw away more sourdough?
Check out these simple ideas:
Here’s how to mix creamy homemade butter using one ingredient:
About the author:
Lina holds her bachelor’s degree from the University of Arizona Northern University, has 11 years of blogging and photography experience, and is featured today on Martha Stewart, Country Live, Fox News, Buzzfeed and Hgtv.
