Sourdough Discard Biscuits
Five ingredients and your starter's discard: frozen butter grated into flour, one letter fold for layers, a quick freeze, and a hot oven. Flaky, tangy, done in under an hour. One batch makes five tall biscuits — the answer to "what do I do with the discard?"
Marcthe bakereasyPrep
20m
Cook
20m
Total
40m
Servings
5
Instructions
Whisk the discard and egg together. In a second bowl whisk the flour, baking powder and salt.
Grate the frozen butter on the large holes of a box grater and toss it through the flour with your fingertips until every shred is coated. Add the cheese if you are using it.
Pro tip — Cold is the whole trick — frozen butter, fridge-cold discard, quick hands.
Pour the discard mixture into the flour and stir with a spatula until only a few dry spots remain.
Turn the dough out and knead it ten seconds — no more. Pat it to ½ inch thick. Fold it in thirds like a letter, then fold the short ends in to make a square. Roll to ¾ inch.
Pro tip — That one fold is where the layers come from.
Dip a biscuit cutter in flour and press straight down. Do not twist. Press the scraps gently back together and cut one or two more.
Pro tip — Twisting the cutter seals the edges and the biscuit cannot rise.
Set the biscuits on a parchment-lined sheet and put the pan in the freezer while the oven heats to 450°F.
Sprinkle a little cheese on the tops if you like. Bake on the middle rack 18 to 22 minutes, until golden. Cool on a rack.
Firehouse Notes
- Bell-proof — not this one
- Bulk-ready — scales for 8 and up without fuss
- Shift meal — not this one
- Drop-off friendly — travels well
Sourdough starter required
- Starter — Discard, cold from the fridge — 100% hydration