Tender Sourdough Biscuits Recipe: This Easy Sourdough Discard Recipe Is Genius by Jan Mostrom
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I've loved learning and perfecting sourdough bread and starter during the pandemic. But what I don't love is throwing away the extra starter (sourdough discard) when I feed it. This sourdough biscuit recipe is great because it utilizes that extra starter discard and creates beautiful delicious biscuits in just 30 minutes.
The easy biscuits are made with sourdough starter discard, milk, all-purpose flour, baking powder, salt and cold butter that has been grated. Grating the butter makes it easier to combine with the other ingredients. The dough is cut into 12 biscuits and then baked in the oven until golden.
I make these tender biscuits often to complete our meal. Recently I served them with simple Cajun salmon and green beans for dinner. Don't forget to top the warm biscuits with butter, jam and honey if you like a bit of extra sweetness for breakfast or brunch.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Ingredients
- 1 cup sourdough starter or sourdough discard
- 1/3 cup milk (whole or low-fat milk), plus more as needed
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter, grated
Here's how to make it:
- In a small bowl, add starter or discard and milk and mix with a fork or whisk. In another larger bowl, add flour, baking powder, salt and grated butter and mix gently with a fork.
- Add starter to the dry ingredients and mix. Add dashes of more milk to form into ball, but don't use too much. We don't want a wet sticky dough just wet enough to bind the ingredients together.
- Transfer dough to a lightly floured surface and press into a square about 1-inch thick. Cut into 12 biscuits.
- Transfer into buttered baking dish or ovenproof pan and bake in a preheated 460-degree F oven or 13 to 15 minutes.
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Half for the milk. I want to share this recipe with my friends and how can I give you the credit. May I??