Buttery Sourdough (discard) Biscuits

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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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)

Preheat oven to 425 F / 218 C and place the rack in the upper third.
Line the baking sheet with parchment paper or grease it well
In a large bowl combine the flour, baking powder, and salt.
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
Option 2: grate the frozen stick of butter and work it in the flour until you get uneven crumbles
Mix in the starter gently until the majority comes together
Either lightly flour your surface or late parchment paper and lay the dough out on it.
Pat into a 1" thick disc, about 6" round
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
Place them about 2" apart on the prepared baking sheet
Bake for 20-23 minutes until golden brown
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

Side Dish

American

biscuit, buttermilk, discard, sourdough