If you are looking for a good recipe to use up your discard, these Sourdough discard biscuits are it! They are so easy to make, they use your discard so you’re not wasting anything. One of the biggest cavets I had with sourdough baking is that you waste a lot to keep that starter alive and working well. If there was a way to use the discard regularly I was all about it, and this recipe is one of my favorite ways to not waste that sourdough discard.
The great thing about these biscuits is they only take a few minutes to make and they are butter and flakey. They put any store bought biscuits to shame, nothing beats homemade!
Another thing I love about these biscuits is that they keep well, too. You can store them for a few days, just a quick warm up in the oven and they are good to go. My kids love them with butter and honey or jam. This recipe is super simple and ready to throw together quickly, I am sure it will be a favorite for you, too.
Sourdough Discard Biscuits
Ingredients
- 1 cup Organic AP Flour
- 2 tsp Baking Powder
- 3/4 tsp Salt I use pink Himalayan
- 8 tbsp Organic Butter (cold)
- 1 cup Ripe Sourdough Discard
Instructions
- Preheat oven to 400° and link a sheet pan with parchment paper.
- In a bowl mix all ingredients together until combine.
- Once combine, use your hands to form a dough ball.
- Spread dough ball out on the bench and into a circle about 1 inch thick.
- Use a biscuit cutter to cut out the biscuits. You can also use a glass if you don't have a biscuit cutter.
- Place the biscuits on the lined sheet pan and place in the oven for 18-22 minutes.
- Remove from oven, and enjoy!
