Sourdough · All year
Sourdough Discard Biscuits
Cold butter, unfed starter, and a hot oven. The discard stands in for part of the liquid.
40 minutes · Serves 8 · 8 biscuits
“In the morning, LORD, you hear my voice.”
Ingredients
- 240 g all-purpose flour, plus a little for the counter
- 12 g baking powder
- 3 g baking soda
- 6 g fine salt
- 113 g cold butter
- 150 g cold unfed sourdough discard
- 80 g cold buttermilk, plus a spoon more if the dough is dry
Method
- 1
Heat the oven to 425°F. Stir the flour, baking powder, baking soda, and salt. Grate in the cold butter and toss until the pieces are the size of peas.
- 2
Stir in the discard and the buttermilk with a fork, just until a shaggy dough forms. If dry flour remains, add another 15 grams of buttermilk. Do not knead it smooth.
- 3
Pat the dough on a floured counter to about 2 centimeters thick. Fold it in thirds, pat it out, and fold once more. Cut 8 squares. Do not roll the scraps into a smooth ball.
- 4
Set them on a parchment-lined sheet, sides just apart. Bake 14 to 18 minutes, until the tops are deep gold and the centers are cooked. A wet middle needs 2 more minutes.
From the kitchen
- Unfed discard from the refrigerator is what this wants. Active, bubbly starter makes them spread.
- The butter has to stay cold. If the kitchen is hot, chill the shaped biscuits 15 minutes before they bake.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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