Does the Discard Help the Biscuits Rise?

Since the sourdough discard is inactive, it won't contribute to the biscuits rising in this recipe. This is where elements like baking soda and baking powder are required to help leaven the dough.

What Happens if You Bake Sourdough Discard?

Sourdough discard is commonly used in recipes without the need for additional flour. This means that it can be baked immediately. The discarded starter's flour is already fermented, consequently providing sourdough flavor to your recipe.

Is Eating With Sourdough Discard Healthy?

Sourdough discard provides several health benefits, making it an incredibly healthy component in any sourdough recipe. It's brimming with vitamin B, omega 3, and probiotics.

Does Sourdough Discard Spoil?

At room temperature, sourdough discard should last for 1-2 days, anything beyond that will intensify the acidity levels in the mixture, making it impossible to use in sweet recipes.

Easy Sourdough Discard Biscuits Recipe

Ingredients

Scale

250g sourdough starter discard
¼ cup buttermilk
85g unsalted butter
218g all-purpose flour
1 tbsp baking powder
¼ tsp baking soda
2 tablespoons granulated sugar
1 tsp salt

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Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Ensure your ingredients are cold so that the biscuits emerge crispy and flaky.
Add cold cubed butter into the flour mixture and incorporate until you are left with clumps of butter coating in flour.
Add sourdough discard and buttermilk, mixing with a fork until a shaggy dough has formed. If the dough seems dry, just add a little more buttermilk until you’ve achieved the perfect biscuit dough consistency.
Use your hands to knead and fold the dough in the bowl, to incorporate any dry crumbs remaining.
Transfer the dough to a work surface, and press the dough into a 1-inch thick circle
Use a biscuit cutter to cut the dough into 2 ½-inch circles. Dip your cutter in some flour, and press this into your dough, then lift without twisting. Place your shaped biscuits into the prepped baking sheet.
Any scraps of dough can be pressed and shaped together, then rolled and cut to make more biscuits.
Brush the tops of these biscuits with melted butter or milk.
Bake for about 15 minutes, or until the tops are a lovely golden brown.
Remove them from the oven, and immediately brush with melted butter, then serve warm.

Notes

Place the baking sheet with cut biscuits in the freezer for 10 minutes while your oven finishes preheating.

Author: Natasha Krajnc
Cook Time: 15 mins
Category: bread
Cuisine: American