Description
Delightfully flaky sourdough discard biscuits ready in just 20 minutes, perfect for a quick side dish or to clean out the fridge.
Ingredients
Scale
- 2 ¼ cups (270 grams) all-purpose flour (plus more for dusting)
- 2 tablespoons aluminum-free baking powder
- 1 teaspoon kosher salt
- ½ cup (1 stick or 113 grams) unsalted butter (very cold, cubed)
- ¾ cup + 2 tablespoons buttermilk (cold, divided)
- ½ cup (113 grams) sourdough starter discard
- 1 tablespoon honey
Instructions
- Preheat your oven to 425℉ (220℃).
- Whisk together the flour, baking powder, and salt in a large mixing bowl.
- Add the cold, cubed butter to the dry ingredients and mix until crumbly.
- Whisk together the buttermilk, sourdough discard, and honey in a small bowl.
- Pour the wet mixture into a well in the dry ingredients and gently fold together.
- Dump the dough onto a lightly-floured surface and form into a mound.
- Flatten the dough into a rectangle about ¾-inch thick.
- Fold one side of the rectangle into the center, followed by the other side, repeating the process three times.
- Cut the dough into 2 ½-inch biscuits using a cutter.
- Arrange biscuits in a skillet or on a baking sheet, brushing with buttermilk.
- Bake for 18-20 minutes until golden brown.
- Serve warm and enjoy!
Notes
For the best results, serve warm and consider pairing with honey butter or jam.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg