I can’t believe it has taken me so long to share one of my favorite weekend treats! These Sourdough Biscuits are buttery, soft, light, and fluffy, and definitely a star at the breakfast table.
Bonus, they are also quick and easy to whip up and freezer friendly. The wow factor comes from the sourdough discard incorporated into the dough. Calling all sourdough bakers, hang on to that discard! It’s a practical way to use up sourdough discard tucked away in the back of the refrigerator in biscuits, these pancakes, english muffins, muffins, and sourdough granola too. Next up, sourdough cookies….Yes I said cookies!!
Ingredients for Homemade Sourdough Biscuits
With a few pantry staples, this sourdough biscuit recipe can be whipped up in no time. Make them dairy full or dairy free! Here’s what you’ll need to make these sourdough biscuits ~
- All Purpose Unbleached Flour or Pastry Flour
- Spelt or Whole Wheat (or more all purpose)
- Salt
- Baking Soda and Powder
- Sugar (I used very little coconut sugar)
- Cold Unsalted Butter or Vegan Butter
- Sourdough Discard
- Dairy or Plant Milk (I used unsweetened almond milk)
In this version I used grass fed butter & plant milk but the vegan biscuits made with vegan butter look and taste just as good….I promise! I love how versatile this recipe is! To make these biscuits, I used my Blueberry Lemon Scone Recipe but reduced the sugar, and omitted the lemon zest, and vanilla. It’s super easy to make these savory or sweet?.
How to Make Sourdough Discard Biscuits from Scratch
Get out your largest mixing bowl, favorite flours, bench scraper, and biscuit cutter! Line a baking sheet with parchment paper and make room in the freezer. In summary, here’s how to make the fluffiest sourdough discard biscuit recipe:
- First, whisk the sourdough discard and milk together.
- Second, in a large mixing bowl, mix the flour, salt, sugar, baking powder and soda.
- Third, cut the cold butter into the dry ingredients. I like to use my hands but a fork or pastry cutter may be used instead.
- Fourth, once the flour and butter is incorporated, there should be small (pea size) and larger pieces (almond size) of butter remaining, coated in flour. Make a well in the center and pour in the sourdough starter/milk mixture. Gently mix, scooping up, folding and pressing the dough.
- Fifth, turn the dough out onto a lightly floured surface and knead a few times until a cohesive dough forms. Roll or pat the dough out into about a 3/4″ thick disk. Cut the biscuits and transfer them to the parchment paper-lined sheet pan.
- PRO TIP: Next, freeze the biscuits for at least 15 minutes.
- Last, bake the biscuits until lightly golden
Tips ~
- When kneading the dough, use a folding and pressing motion, scooping up bits of flour and butter from the bottom of the bowl and pressing the dough over and on top of itself. This helps build fluffy layers.
- You want to use super cold ingredients and make sure not to overwork the dough in order to achieve that perfect texture. It’s okay if it’s a bit messy.
These are great plain with a little drizzle of honey or made into the best damn egg sandwich you’ll ever have! We love them on Sunday mornings while attending on-line church, but they they also make for a perfect post run treat!
Speaking of running, my February miles were way down compared to previous months. To be perfectly honest, it’s been a good break from running both emotionally and physically.
Without going in to much detail, I have been spending extra time with my mom helping her after a bad fall. Thankfully she is getting better and life will soon be back to normal for the both of us. She’s a strong and independent woman so this hasn’t been easy for her and I am so proud of her. I am forever grateful I can be here for her.
FYI….she loves my cooking but what makes me smile even more, she said these biscuits were some of the best she’s ever had…or made herself ❤️️ . Please let me know if you make these. Happy Baking!
SOURDOUGH DISCARD BISCUITS
INGREDIENTS:
- 300 grams pastry flour or all purpose
- 100 grams spelt or whole wheat flour
- 5 grams Himalayan Pink Sea Salt
- 10 grams baking powder
- 25 baking soda
- 110 grams butter (cubed unsalted)
- 1 to 2 teaspoons organic coconut sugar
- 1 large egg (omit if making vegan)
- 100 grams whole milk, buttermilk or nut milk (I used unsweetened Hemp)
- 150 grams sourdough starter
- 1 to 2 teaspoons apple cider vinegar for more sourness, optional
- flaky sea salt to sprinkle on top, optional
DIRECTIONS:
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, and sugar.
- Cut the cold butter into the dry ingredients by flattening the cubes into disks. You want the butter to remain in relatively large chunks (about quarter sized).
- Pop the entire bowl into the freezer for about 5 minutes to let the butter firm back up if needed.
- Remove the bowl from the freezer and gradually stir in the sourdough discard until it’s incorporated throughout the flour.
- Slowly drizzle buttermilk over top, combining as you go. Knead a few times in the bowl until you have a very dry, shaggy dough.
- Turn the dough out onto a clean surface and shape the dough into a 1 inch thick square.
- Using a knife or bench scraper, cut dough into 4 equal pieces. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten.
- Roll dough into a 1 inch thick rectangle (about 9×9) and cut into 9 square biscuits (you can instead use a round biscuit cutter).
- Transfer the biscuits to a parchment lined baking sheet and pop in the freezer for 10 minutes before baking.
- While the biscuits are chilling, preheat the oven to 400 degrees.
- Remove the biscuits from the freezer and brush tops with melted butter and sprinkle with flaky sea salt.
- Bake biscuits for 20 to 25 minutes or until golden brown on top.
Are you a sourdough biscuit fan? Sweet or Savory?
Favorite discard recipe? Pancakes or Waffles? Scones or Muffins?
How many miles did you run in February?
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