Description
These flaky biscuits made from sourdough discard are easy to whip up and perfect for breakfast or brunch.
Ingredients
Scale
- 195 grams sourdough starter discard
- 1 large egg
- 170 grams all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 115 grams (8 tablespoons) unsalted, frozen butter
- 2 ounces shredded cheese (optional)
Instructions
- Whisk together the sourdough starter and egg until well blended.
- Stir together the flour, baking powder, and salt in another bowl.
- Grate the frozen butter and mix it into the flour with your hands, gently coating the butter with flour. Add cheese if you’re feeling fancy!
- Make a little well in the flour mix and pour in the starter mixture. Use a spatula to gently stir until just combined.
- Knead the dough lightly for about 10 seconds. Don’t overdo it!
- Roll the dough out to about 1/2 inch thick. Here’s a fun tip: do an envelope fold with the dough to create those lovely layers!
- Roll out the folded dough to a 3/4 inch thickness.
- Use a biscuit cutter to cut out your biscuits, and place them on a parchment-lined baking sheet.
- Pop them in the freezer while you preheat your oven to 450°F.
- Sprinkle some cheese on top before baking if you’re using it. Bake for 18 to 22 minutes until they turn golden brown.
- Let them cool on a wire rack, and then enjoy every flaky bite!
Notes
For best results, keep the butter very cold and do not overwork the dough.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: sourdough discard, biscuits, easy baking, breakfast, brunch