Buttery Sourdough Biscuits Are Amazing!
Don’t throw away your sourdough discard. Repurpose them into buttery, flakey biscuits.
A while back I made sourdough biscuits from Bake From Scratch and it was good. Had it with pot pie, had it with jam, and everything else you have with biscuits.
But I stumbled upon King Arthur’s sourdough biscuit recipe and o..m..g..
It could be a technique issue, but I’m already in favor of this recipe. It requires less ingredients, fast, and easy to make. Also my favorite part is, repurposing your sourdough discard! What a great way to not waste, am I right?
Kitchen Notes📜
Some things to consider when making this:
- I used sourdough discard that came from my sourdough the night before. If you are using older discard, teh rise may not be as vigorous
- I freeze my stick of butter the night before so I can grate it into the dough. I prefer thi because I feel lik t it incorporates better and the dough stays cold longer
Kitchen Equipment 🔪
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- Rolling Pin
- Mixing Bowls
- Kitchen Scale
- Baking Pan
- Bench Scraper
- Biscuit Cutter – $31.50 (Food52)
- Biscuit Cutter
Buttery Sourdough (discard) Biscuits
It's flakey, salty, buttery, and delicious. It is a good way to use up that sourdough discard and not waste! These biscuits can be for the morning, day, or night. Sweet or savory. It's just a must have!
- Rolling Pin
- kitchen scale
- Mixing Bowls
- baking pans
- bench scrapper
- biscuit cutters
- 120 grams all-purpose flour
- 8 grams baking powder
- 4.5 grams salt (kosher)
- 113 grams butter (cold)
- 227 grams sourdough discard (unfed/fed)
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Preheat oven to 425 F / 218 C and place the rack in the upper third.
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Line the baking sheet with parchment paper or grease it well
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In a large bowl combine the flour, baking powder, and salt.
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Option 1: you can cube the cold butter and work it in the flour until you get uneven crumbles. It should be kind of loose
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Option 2: grate the frozen stick of butter and work it in the flour until you get uneven crumbles
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Mix in the starter gently until the majority comes together
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Either lightly flour your surface or late parchment paper and lay the dough out on it.
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Pat into a 1" thick disc, about 6" round
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Using a 2.5" biscuit cutter, cut out the biscuits and cutting the next one as close as the last one so you get the most yield before reshaping and repeating the process
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Place them about 2" apart on the prepared baking sheet
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Bake for 20-23 minutes until golden brown
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Remove and either serve warm or store in an airtight container at room temp for 1 week or in the freezer for longer
- I used sourdough discard that came from my sourdough the night before. If you are using older discard, the rise may not be as vigorous
- I freeze my stick of butter the night before so I can grate it into the dough. I prefer this because I feel like it incorporates better and the dough stays cold longer