Sourdough Biscuits
These sourdough biscuits are the ultimate comfort food, boasting a golden, crispy exterior that gives way to incredibly tender, tangy layers inside. By utilizing sourdough discard, this recipe creates a beautiful marriage of traditional farmhouse baking and modern techniques for a flaky masterpiece every single time.
Ingredients
- All Purpose Flour: 2.5 cups
- Baking Powder: 1 tablespoon
- Sea Salt: 1 teaspoon
- Sugar: 1 tablespoon
- Unsalted Butter: 0.5 cups (cold and cubed)
- Sourdough Discard: 1 cup
- Milk: 0.25 cups
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all purpose flour, baking powder, sea salt, and sugar until perfectly blended.
- Use a pastry cutter to work the cold, cubed unsalted butter into the flour mixture until it looks like coarse crumbs with some pea sized chunks of butter remaining.
- Gently fold in the sourdough discard and milk, stirring until a shaggy dough forms.
- Turn the dough onto a floured surface and fold it over itself a few times to create layers.
- Pat the dough down to one inch thickness and use a biscuit cutter to cut into circles.
- Place the rounds on the prepared baking sheet and bake for 15 to 18 minutes until the tops are a beautiful golden brown.
- Brush the tops with extra melted butter while steaming hot and serve immediately.
Notes
- Keep it Cold: Ensure your butter and even your mixing bowl stay cold to achieve maximum flakiness.
- No Twisting: When cutting the dough, press straight down without twisting to allow the edges to rise properly.
- Crowded Pan: Placing the biscuits close together on the sheet helps them rise upward rather than spreading outward.
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