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These tender, buttery sourdough biscuits might be the one recipe you can bake from memory. Their easy-to-remember 1-2-3-4 ratio of four key ingredients (by weight) is part of their charm.
These tender sourdough biscuits are so flavorful and buttery, they are the perfect recipe to add to breakfast. Just add your favorite toppings and enjoy!
Sourdough Biscuits. Yield: 8 - 10 biscuits. Prep: 30 minutes. Cook: 20 minutes. Total: 50 minutes. Use up your “discarded” starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good. 5 stars (155 ratings) Print Recipe Pin Recipe Leave a Review.
These big, palm-sized biscuits are perfect for a breakfast sandwich. Their sourdough tang pairs nicely with egg, ham, sausage, or whatever you choose to stuff them with. Better yet — the recipe uses your "discard" sourdough, the extra starter you might otherwise throw away during the feeding process. Prep. 10 mins.
Ingredients. Sourdough starter or discard: The discard will give them a more sour flavor, and I prefer the starter for the best texture and flavor. Milk: Milk is the liquid that brings the dough together and gives the taste a rich and hearty element. All-purpose flour: All-purpose flour allows the dough to become thick and hearty, a biscuit must!
Light and fluffy sourdough biscuits are easy to make with this simple recipe. Bake right away or let them ferment overnight. You'll love the tangy flavor of sourdough in every bite!
Buttery. Have that signature sourdough tang. Quick to make. A great way to not waste any of that leftover sourdough! It might sound silly, to make a big fuss about not throwing away what’s essentially ½ cup of flour and ½ cup of water, but in our house, every crumb counts!
all-purpose flour. butter. egg. baking powder. cheese (optional but delicious! I used Emmi Kaltbach Le Crémeux, a creamy, semi-soft cheese that has loads of flavor.) How to Make Sourdough Discard Biscuits.
Instructions. Preheat oven to 450 degrees. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Slice butter and cut into flour mixture with a pastry cutter or fork. Add the sourdough starter and buttermilk. Stir until a soft dough forms.
Instructions. Preheat Oven:Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Mix Dry Ingredients:In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using). Cut in Butter: Cut the butter into cubes or use a box grater to shred the butter.