Sourdough Discard Biscuits
User Reviews
4.8
24 reviews
Excellent
Sourdough Discard Biscuits
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Don't throw away sourdough discard! Breakfast just got better with these flaky sourdough discard biscuits. They taste amazing and stay soft.
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Ingredients
- 1 cup all-purpose flour 130 grams
- ¼ teaspoon salt 2 grams
- ½ teaspoon baking soda 3 grams
- 1 ½ teaspoons baking powder 8 grams
- ½ cup salted butter very cold (115 grams)
- 1 cup sourdough discard 250 grams
For topping:
- 2 tablespoons salted butter melted
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Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, salt, baking soda and baking powder. 1 cup all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking soda, 1 ½ teaspoons baking powder
- Cut in the butter until the mix resembles coarse crumbs. It’s ok if there are still little chunks of butter. This will help create flaky layers. ½ cup salted butter,
- Add the starter and mix until barely combined. Do not overmix. 1 cup sourdough discard
- Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 1/2 inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
- After 6 folds, gently pat the dough into a rectangle that is about 1 1/4" inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Do not twist the cookie cutter or shuffle it around. Just push down, then pull straight up.
- Place biscuit on the prepared baking sheet. Brush the tops of the biscuits with melted butter. 2 tablespoons salted butter
- Bake at 475 degrees Fahrenheit for 5 minutes, then reduce the heat to 425 degrees Fahrenheit (without opening the oven) and bake for an additional 10 minutes.
- Allow the biscuits to sit for 2-3 minutes before serving. Serve warm.
Notes
- The calories shown are based on the recipe making 6 biscuits, with 1 serving being 1 biscuit. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
- If you can't bake the biscuits right away, store the dough in the fridge to keep the ingredients as cold as possible.
- Add shredded cheddar cheese to the dough for cheddar biscuits.
Nutrition Information
Show Details
Calories
188kcal
(9%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
31mg
(10%)
Sodium
244mg
(10%)
Potassium
92mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
355IU
(7%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 244mg | 10% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 355IU | 7% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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