Description
Sourdough Discard Biscuits are a delicious way to use leftover sourdough starter, turning what would be waste into a delightful treat.
Ingredients
Scale
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/2 cup milk
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together the flour, baking powder, and salt.
- Add the cold butter and mix until the mixture resembles coarse crumbs.
- Stir in the sourdough discard and milk until just combined.
- Turn the dough onto a floured surface and knead gently.
- Roll out to about 1-inch thickness and cut into biscuits.
- Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
Notes
- Feel free to add herbs or cheese for extra flavor.
- These biscuits are best served warm.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg