If you’re anything like me, you adore a biscuit that is both golden and flaky, with a buttery, tender crumb that practically melts in your mouth. That’s exactly why I can’t stop raving about this Sourdough Discard Biscuits: Golden & Flaky Delights Recipe. It’s an irresistible way to breathe fresh life into your sourdough discard, transforming it into stunningly light biscuits that are perfect for breakfast, snacks, or even dinner. These biscuits boast a beautiful golden crust with flaky layers inside, all made with simple ingredients you probably already have. Let me share this delightful recipe that will quickly become a favorite in your kitchen, just like it is in mine.
Sourdough Discard Biscuits: Golden & Flaky Delights Recipe – Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating biscuits that are wonderfully tender, flavorful, and beautifully golden. From the flour that provides structure to the cold butter that creates those perfect flaky layers, every component is essential and straightforward, making this recipe a joy to prepare.
- 2 cups all-purpose flour: The foundation for your biscuits, giving them structure and a soft crumb.
- 1 tablespoon baking powder: A leavening agent that ensures your biscuits rise beautifully and become fluffy.
- 1/2 teaspoon salt: Enhances the overall flavor and balances the richness of the butter.
- 1 cup sourdough discard (unfed): Adds a subtle tang and moisture, plus it’s a fantastic way to reduce kitchen waste.
- 1/2 cup unsalted butter, cold and cubed: The secret to those flaky layers—the colder the butter, the better the texture.
- 1/4 cup milk (or buttermilk): Adds moisture and tenderness while complementing the tang from the sourdough discard.
How to Make Sourdough Discard Biscuits: Golden & Flaky Delights Recipe
Step 1: Preheat Your Oven
Begin by preheating your oven to 425°F (220°C). This high temperature is key to getting that golden crust while keeping the inside tender and flaky. Make sure your oven is fully up to temperature before your biscuits go in!
Step 2: Combine Dry Ingredients
Whisk together the flour, baking powder, and salt in a large bowl. This ensures an even distribution of the leavening and seasoning, which means your biscuits will rise evenly and taste balanced.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until everything resembles coarse crumbs. This step is where the magic begins—those small butter pieces create the flaky texture you’re aiming for.
Step 4: Stir in Sourdough Discard and Milk
Mix in the sourdough discard and milk gently, just until everything comes together. It’s important not to overmix here to keep the biscuits tender. The sourdough discard adds a lovely gentle tang that makes these biscuits stand out.
Step 5: Knead and Shape the Dough
Turn the dough onto a floured surface and knead it gently 3 to 4 times, just until it holds together. Then roll it out to about 1-inch thickness. Use a round cutter to cut out your biscuits—try not to twist the cutter to keep the edges as flaky as possible.
Step 6: Bake to Golden Perfection
Arrange the biscuits on a baking sheet lined with parchment paper, keeping them touching for soft sides. Bake for 12-15 minutes until the tops are beautifully golden. Once out of the oven, the biscuits will smell heavenly and look absolutely inviting.
How to Serve Sourdough Discard Biscuits: Golden & Flaky Delights Recipe
Garnishes
A sprinkle of flaky sea salt on warm biscuits instantly elevates their flavor. You can also brush them with melted butter right out of the oven to add extra richness and shine. Fresh herbs like chives or thyme finely chopped and sprinkled on top can add a wonderful aroma and a pop of color.
Side Dishes
These biscuits are a perfect match for hearty soups, creamy stews, or a fresh salad. They soak up gravy beautifully, making them a lovely companion to dishes like chicken pot pie or beef stew. If you’re serving breakfast, they’re fantastic with scrambled eggs, bacon, or jam.
Creative Ways to Present
Try slicing these biscuits in half and layering with sharp cheddar and honey ham for an irresistible breakfast sandwich. Or turn them into mini biscuit sliders with pulled pork or fried chicken. For a sweet twist, serve them with clotted cream and your favorite jam or honey, and watch how quickly they disappear!
Make Ahead and Storage
Storing Leftovers
Keep your leftover biscuits fresh by storing them in an airtight container at room temperature for up to 2 days. This method preserves their tenderness, but if you want them softer, wrapping them in foil works wonders.
Freezing
These biscuits freeze beautifully! Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep their flavor and texture for up to 3 months, perfect for quick breakfasts or snacks later on.
Reheating
To bring your biscuits back to life, pop them in a 350°F (175°C) oven for 5-7 minutes until warmed through. For a soft, buttery finish, you can brush them with a little melted butter before reheating. Avoid microwaving if you want to maintain that signature flakiness.
FAQs
Can I use fed sourdough starter instead of discard?
For this recipe, unfed sourdough discard works best because it’s thicker and less sour than a fed starter. Using a fed starter might alter the texture and tanginess slightly, but you can experiment if you like a more intense sour flavor.
Is buttermilk necessary, or can I just use regular milk?
Both work well, but buttermilk adds a lovely tang and extra tenderness to the biscuits. If you only have regular milk, it’s perfectly fine to use that for a slightly milder flavor.
Can I make these biscuits gluten-free?
Traditional biscuits rely on gluten for their texture, so substituting all-purpose flour with a gluten-free blend might require tweaks. Using a blend designed for baking and adding a binder like xanthan gum will help, but results may vary.
Why is it important to keep the butter cold?
Cold butter creates small pockets of steam as it melts during baking, which forms those beautiful flaky layers. If the butter softens too much before baking, your biscuits may turn out dense rather than light and flaky.
Can these biscuits be made vegan?
Yes, you can swap the butter for a vegan alternative like coconut oil or vegan margarine, and use a plant milk such as almond or oat milk. Keep in mind the texture may be slightly different, but they’ll still be delicious.
Final Thoughts
There’s truly nothing quite like pulling a batch of these Sourdough Discard Biscuits: Golden & Flaky Delights Recipe out of the oven. They’re warm, tender, and packed with such cozy flavor. Plus, they’re an ingenious way to use your sourdough discard that everybody will love. I hope you give this recipe a try soon and enjoy making golden, flaky biscuits that bring a little extra joy to your meals!
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Sourdough Discard Biscuits: Golden & Flaky Delights Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Sourdough Discard Biscuits are golden and flaky delights made using leftover sourdough starter. They combine tender, buttery texture with a slight tang from the sourdough, perfect as a savory or sweet breakfast treat or side dish. Quick to prepare and bake, these biscuits are an excellent way to reduce waste and enjoy fresh homemade bread with minimal fuss.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup sourdough discard (unfed)
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup milk (or buttermilk)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs with small pea-sized pieces of butter visible.
- Add Wet Ingredients: Stir in the sourdough discard and milk gently just until the dough comes together. Be careful not to overmix to keep the biscuits tender.
- Knead Dough: Turn the dough out onto a floured surface and gently knead it 3-4 times, just until it holds together and forms a rough ball.
- Roll and Cut: Roll the dough out to about 1-inch thickness. Use a round biscuit cutter to cut out biscuits from the dough, lifting the cutter straight up without twisting.
- Arrange Biscuits: Place the cut biscuits on a baking sheet lined with parchment paper, arranging them so they are touching each other to ensure soft biscuit sides.
- Bake: Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and the biscuits are cooked through.
Notes
- Using cold butter is crucial for flaky biscuits as it creates layers in the dough as it melts during baking.
- Do not overwork the dough to keep the biscuits tender and light.
- For extra flavor, consider adding herbs like chives or thyme to the dry ingredients.
- If you prefer crispier edges, space biscuits apart on the baking sheet.
- Store leftover biscuits in an airtight container for up to 2 days or freeze for longer storage.
