– **Title**: Easy Sourdough Discard Biscuits
– **Ingredients**:
– 1 cup sourdough discard
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup milk (or buttermilk)
– Optional: 1 tbsp honey or sugar for sweetness (if desired)
– **Instructions**:
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour, baking powder, and salt. Mix well.
3. Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the sourdough discard and milk (and honey or sugar if using) until just combined. Do not overmix.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
6. Roll or pat the dough to about 1 inch thick, then cut out biscuits using a biscuit cutter or a glass.
7. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until they are golden brown.
8. Remove from the oven and let cool slightly before serving. Enjoy your delicious sourdough discard biscuits warm!
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! It adds flavor and makes the biscuits light. If you don’t have sourdough discard, you can use plain yogurt or even an equal weight of buttermilk instead. Both will keep the moisture nice without affecting the taste too much.
All-Purpose Flour: Standard for biscuits, but you can swap in whole wheat flour for a nuttier flavor. Just know that you may need to add a little more liquid since whole wheat absorbs more moisture.
Baking Powder & Soda: Essential for fluffiness. If you’re out of baking soda, you can skip it and just use double the amount of baking powder. However, if using baking powder only, make sure it’s fresh for the best rise!
Unsalted Butter: Cold butter gives the biscuits their flaky texture. If you need a dairy-free option, coconut oil works well. Just ensure it’s cold and solid before mixing!
Buttermilk: Provides a nice tang and helps tenderize the biscuits. If you don’t have buttermilk, mixing regular milk with vinegar or lemon juice is a great substitute, just let it sit for 5 minutes.
What’s the Best Way to Mix in the Butter for Flaky Biscuits?
Getting the butter mixed correctly is key to achieving that perfect flaky texture. You want the butter pieces to be small and coated in flour. Avoid overworking the mixture to keep those little chunks intact.
- First, cube your cold butter straight from the fridge.
- Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs, roughly the size of peas.
- Work quickly to keep the butter cold; this helps create steam as the biscuits bake, aiding in fluffiness.
Remember, the less you handle the dough after adding the sourdough discard and buttermilk, the flakier the biscuits will be. Happy baking!
How to Make Easy Sourdough Discard Biscuits
Ingredients You’ll Need:
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (or milk with 1 tablespoon vinegar added)
- Optional: Extra butter for brushing on top
How Much Time Will You Need?
This recipe requires about 10 minutes of preparation time and 15-20 minutes for baking. Altogether, you’ll need around 30-35 minutes to enjoy fresh and delicious biscuits.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This step is important to ensure your biscuits bake evenly. While the oven heats up, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together so that they’re well mixed. This will make sure your biscuits rise nicely!
3. Add the Butter:
Now, add the cold, cubed butter to your flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture looks like coarse crumbs. This will give your biscuits a flaky texture.
4. Combine with Sourdough Discard:
Next, gently stir in the sourdough discard and buttermilk. Mix just until everything is combined. It’s important not to overmix, or the biscuits might turn out tough.
5. Knead and Shape the Dough:
Turn the dough out onto a floured surface. Gently knead it just a few times until it comes together. Then, pat it into a rectangle that’s about 1-inch thick. This will give your biscuits the right height.
6. Cut Out the Biscuits:
Using a biscuit cutter or a glass, cut out circles from the dough and place them on your prepared baking sheet. If you have scraps left, press them together and cut out a few more biscuits. Waste not, want not!
7. Brush with Butter:
If you like, brush a little melted butter on the tops of the biscuits for extra flavor and a beautiful golden color.
8. Bake:
Place the baking sheet in the preheated oven and bake for about 15-20 minutes. You’ll know they’re ready when they’re golden brown on top and smell delicious!
9. Serve and Enjoy:
Once baked, remove the biscuits from the oven and let them cool for a few minutes. They’re perfect served warm with butter, jam, or any of your favorite toppings. Enjoy your biscuits!
Can I Use Different Types of Flour?
Yes! You can substitute some or all of the all-purpose flour with whole wheat flour or spelt flour for a different flavor and texture. Keep in mind that whole wheat flour may make the biscuits denser, so you might need to adjust the buttermilk slightly to achieve the right consistency.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can easily make a substitute! Just mix 3/4 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for about 5-10 minutes until it thickens slightly. This will work great in the recipe!
How Do I Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, you can freeze them! Place cooled biscuits in a freezer bag and they’ll last for up to 3 months. To reheat, just pop them in the oven at 350°F (180°C) for about 10 minutes.
Can I Make These Biscuits Ahead of Time?
Absolutely! You can prepare the dough, cut out the biscuits, and place them on the baking sheet. Cover with plastic wrap and refrigerate for up to 24 hours before baking. Just remember that you might need to add an extra minute or two to the baking time if they go in the oven cold!
