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Easy Sourdough Biscuits

sourdough biscuits on a cooling rack

Use your sourdough starter discard in these delicious, buttery sourdough biscuits. Nothing beats these easy homemade biscuits with a slight sourdough tang!

Scale

Ingredients

Instructions

  1. Chill butter in the freezer for about 30 minutes.
  2. Heat oven to 450°F. Lightly grease a baking dish or cast iron skillet with butter.
  3. In a large bowl, mix the flour, baking powder and salt.
  4. Using a large-hole grater, grate the butter into the bowl. Mix to coat the butter evenly with flour.
  5. Add the starter and mix to form a shaggy dough. It will be dry and you may have a little bit of dry flour. That’s okay.
  6. Turn the dough out onto a lightly floured surface and press together to form a ball. If the dough still doesn’t come together at this point, you may need to add a very small amount of cold milk or buttermilk to moisten it just enough to hold together.
  7. Press the dough into a rectangle, then fold it in half. Press down gently and fold it in half again, and then a third time.
  8. Press the dough into a 1-inch thick rectangle. Use a floured biscuit cutter to cut biscuits, pressing straight down without twisting the cutter. Gently press the biscuit out of the cutter, and repeat, making cuts as close together as you can. Press the remaining dough together to cut the rest of the biscuits.
  9. Place the biscuits in the greased baking dish or cast iron skillet, just barely touching. This will help them rise.
  10. Bake for 16-18 minutes, or until the tops are golden.
  11. Remove from the oven and brush the tops with melted butter.(optional)

Notes

Keywords: sourdough discard biscuits, easy sourdough biscuits, biscuits made with sourdough discard

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