Simply delicious Sourdough Biscuits made with your extra sourdough discard. These are light and flaky biscuits with that classic sourdough flavor.
That said, you can certainly double or trip the batch for more. These sourdough biscuits also freeze well to enjoy another day.
To Make the Sourdough Biscuits you will need:
- unbleached, all-purpose flour
- salt
- baking powder
- sourdough discard
- half & half (or milk)
- unsalted butter (cold and melted)
- a mixing bowl
- pastry blender
- rolling pin
- oil (evoo, coconut, or other preferred)
- knife
- parchment or waxed paper
- cast iron skillet
- pasty brush
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In the video below you can see how to make this recipe, including what I finally learned after years of sourdough attempts.
Why my sourdough starter had failed Every. Single. Time.
Until now that is.
To begin, combine unbleached all-purpose flour, baking powder, and salt in a mixing bowl. Give it a quick stir.
When measuring the flour, spoon the flour into the measuring cup rather than scooping the cup into your flour. Then sweep off the excess flour.
Cut butter into thin slices and drop it into the flour mixture.
Use a pastry blender to cut the butter into the flour until there are no pieces of butter that are larger than a pea. You could also freeze the butter and grate it in instead, as another option.
Add in sourdough discard and half & half.
Stir this until the dough begins to come together.
Turn the dough out onto a lightly oiled surface and knead it briefly.
You May Also Like: How to Make Sourdough Pancakes
Pat the dough out into a rectangle and then fold it on itself in thirds, like you are folding a letter to go in an envelope.
Roll the dough out into a rectangle that is about 4×8 inches and slightly less than 3/4 inch thick. Use your fingers to “square up” the edges.
Cut the dough into 8 squares.
Wrap the unbaked biscuits in parchment or waxed paper and set them in the freezer for a few minutes while you do your preheating.
Place your cast iron skillet in the oven and preheat them both to 450°F.
Once they are heated, carefully arrange the biscuits in the hot skillet and bake for 12-14 minutes, or until they are just golden on top.
Brush the tops with melted butter.
Enjoy!
You really can’t get any simpler and these biscuits have that classic sourdough “twang” to them.
Serve your sourdough biscuits with jam or top them with a savory breakfast gravy. Any way you like your biscuits, you’ll love these.
To find the sourdough playlist and channels mentioned in the video above, visit the video on YouTube and you’ll see all the links in the video description.
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
Sourdough Biscuits
Ingredients
- 1 c all-purpose flour, unbleached – SEE NOTE
- 1/4 c unsalted butter, cold
- 1 Tb baking powder
- 1/4 teaspoon salt, scant
- 1/4 c + 2 Tb sourdough discard, room temperature is best
- 2 Tb half & half, or milk
- 1 Tb unsalted butter, melted
Instructions
- To begin, combine the flour, baking powder, and salt in a mixing bowl. Give it a quick stir.
- Cut the butter into thin slices and drop it into the flour mixture.
- Use a pastry blender to cut the butter into the flour until there are no pieces of butter that are larger than a pea. You could also freeze the butter and grate it in instead, as another option.
- Add in the sourdough discard and half & half.
- Stir this until the dough begins to come together.
- Turn the dough out onto a lightly oiled surface and knead it briefly.
- Pat the dough out into a rectangle and then fold it on itself in thirds, like you are folding a letter to go in an envelope.
- Roll the dough out into a rectangle that is about 4×8 inches and slightly less than 3/4 inch thick.
- Cut the dough into 8 squares.
- Wrap the unbaked biscuits in parchment or waxed paper and set them in the freezer for a few minutes.
- Place your cast iron skillet in the oven and preheat them both to 450°F.
- Once they are heated, carefully arrange the biscuits in the hot skillet and bake for 12-14 minutes, or until they are just golden on top.
- Brush the tops with melted butter.
- Enjoy!
Video
Notes
- When measuring the flour, spoon the flour into the measuring cup rather than scooping the cup into your flour. Then sweep off the excess flour.
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.