Buttery Sourdough Discard Biscuits
Homey and satisfying, biscuits made with sourdough discard are rich and buttery with a subtle sourdough tang and tender, flaky texture. Choose round cut biscuits or skillet drop biscuits and make these quick last minute biscuits today!
Servings: 8 biscuits
Calories: 200kcal
Special Equipment
Ingredients
For the dough
- 1 cup (120 grams) all-purpose flour, see Recipe notes
- 1 tablespoon (12 grams) baking powder
- ½ teaspoon (½ teaspoon) kosher salt
- ½ cup (114 grams) unsalted butter, cold, grated or cubed, see Recipe Notes
- 1 cup (227 grams) sourdough starter discard, chilled, see Recipe Notes
For the topping
- 1 to 3 tablespoons (1 to 3 tablespoons) unsalted butter, melted
Instructions
- Preheat the oven to 425 °F.Note: The instructions below are for making the dough by hand. If you want to use the food processor to make the dough, see the instructions in the post above.
- In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon kosher salt.
- Toss ½ cup unsalted butter into the flour mixture to coat, then use a pastry blender, two forks, or your hands to work the butter into the flour mixture until coarse, pea-sized crumbs appear. Don't overdo this step as you don't want the butter to warm up and mix completely into the flour.
- Slowly add 1 cup sourdough starter discard to the flour mixture and mix until the dough just holds together. Using a bowl scraper will help to combine the dough in the bowl without your hands warming up the butter, plus you can see any crumbs at the bottom that still need to be mixed in.The texture of the dough will depend on the humidity of the day. Squeeze a small amount of dough between your fingers - if the dough still looks dry and shaggy, add ice cold water in 1 tablespoon increments until the dough holds together.
- Turn the dough out onto a lightly floured surface, and gently pat it out into a rectangle. Use a bench scraper to fold the dough in half, pressing with the side of the scraper. Turn the dough a quarter turn, then fold again. Repeat the process one more time.
- Pat the dough into a ¾-inch thick circle. Cover the dough with plastic wrap, and chill for 15 to 30 minutes. Chilling is optional, but if you have the time, it will let the butter firm up again for a flakier biscuit.
- Unwrap the chilled dough and place it on a lightly floured work surface. Use a 2½-inch round cookie cutter to cut out rounds, cutting them as close to one another as possible. Be sure to press straight down with the cutter - don't twist or the biscuits won't rise as much. Pat any scraps back together and cut additional biscuits (these may not be as high as the first batch).Note: See the Recipe Notes for how to make skillet drop biscuits.
- Transfer the cut rounds to a half sheet baking pan lined with a Silpat silicone mat or parchment paper. Brush them with 1 to 3 tablespoons unsalted butter (starting with the lesser amount).
- Bake the biscuits for 20 to 23 minutes, or until they're golden brown.
- Brush the hot biscuits with the remainder of the melted butter for more buttery goodness and serve warm.
- Storage Instructions: If you're making the biscuits for later, cool them completely on a wire rack, then place in an airtight container and store at room temperature for several days. Rewarm in a 325 °F oven for 8 to 10 minutes before serving.
- Make-ahead Instructions: To make the dough ahead of time, extend the chilling time of the unbaked disk of dough, so you can make it 2 to 4 days before you need it, then shape and bake it when you're ready.You can shape your biscuits first, then freeze them in an airtight bag. You can bake off as many as you want without defrosting them first. Just give them a few extra minutes in the oven.
Recipe Notes
If you only have ½ cup (113 grams) of sourdough starter discard (from using my method for feeding your starter with less waste), then increase the amount of flour to 1½ cups (180 grams) plus 2 teaspoons of buttermilk powder, if desired. Add ¼ cup (60 grams) of water or milk with the sourdough discard to make up the difference.
How you cut up your butter isn't as important as keeping it cold. Either grate frozen butter on a box grater, or cut the chilled butter into small ½-inch cubes. Either way, make sure the butter is well chilled before cutting it into the flour mixture.
Your actual yield will depend on how high you pat the dough disk before cutting. The taller the disk, the less biscuits you'll get out of the batch.
To make skillet drop biscuits, have a 6½-inch cast iron skillet ready. If desired, put 2 tablespoons of melted butter in the skillet (or spray it with canola oil spray). Make the biscuit dough as described above. Form the dough into eight egg-sized balls and place in the skillet (it's ok if they're touching). Cover the skillet with a dish towel and let the dough rise for 10 minutes. Brush the dough with melted butter, then bake at 425°F for 20 to 25 minutes or until golden brown. Brush the biscuits with the remainder of the melted butter and serve warm. Be aware that drop biscuits won't be as tall and flaky as cut biscuits.
Nutrition
Serving: 1biscuit | Calories: 200kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 327mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 398IU | Calcium: 65mg | Iron: 1mg
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