Description
Fluffy, tangy sourdough discard biscuits perfect for a comforting breakfast or a quick dessert with jam or cream.
Ingredients
1 cup sourdough discard
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp sugar (optional)
1/2 cup cold unsalted butter, cubed
3/4 cup milk or buttermilk
Extra flour for dusting
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment.
2. In a bowl, whisk together flour, baking powder, salt, and sugar.
3. Cut in cold butter until mixture forms pea-sized crumbs.
4. Add sourdough discard and milk, mixing gently until combined.
5. Turn dough onto a floured surface, pat to 1-inch thickness.
6. Cut biscuits with a sharp cutter, placing them close for soft sides or apart for crisp edges.
7. Bake for 12-15 minutes until golden.
8. Serve warm with butter, jam, or honey.
Notes
Use discard at room temperature for best results.
Freeze baked biscuits for up to 2 months and reheat in the oven.
Optional: Add berries or chocolate chips for a sweet twist.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 2
- Sodium: 200
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 4
- Cholesterol: 20
Keywords: sourdough discard biscuits, easy biscuits, fluffy biscuits