Straightforward to make and prepared in lower than half-hour, these Sourdough Discard Biscuits are mild and tender, with a delicate tangy sourdough taste — the only biscuit recipe on the market!

Sourdough discard biscuits.

I really like having these biscuits alongside a bowl of chili, a do-it-yourself berry jam, or simply recent from the oven with a slice of butter. I’ve been making these for fairly a while (I even have a recipe for cream biscuits with out sourdough), and I can assure you: this can be a very forgiving recipe. Comply with the step-by-step directions, watch the video, and even in case you’ve by no means made a biscuit in your life, you’ll have the ability to make these — and get scrumptious outcomes.

Nonetheless do not know the best way to make sourdough? I can present you! Discover ways to make a sourdough starter with images from day one to day seven.

Components

We’d like easy elements for these cream biscuits! I don’t use buttermilk or butter on this recipe, however as an alternative, however heavy cream, making it tremendous straightforward to combine and fast to bake. No pastry cutter required!

Ingredients separated into glass bowls: sourdough discard, heavy cream, flour, baking powder, salt and sugar.Ingredients separated into glass bowls: sourdough discard, heavy cream, flour, baking powder, salt and sugar.
  • Sourdough discard: You should utilize chilly discard straight from the fridge for this recipe. The discard provides a tangy taste to those biscuits and makes them even lighter!
  • Heavy cream: We’re utilizing heavy cream as an alternative of butter. It gives the fats that offers the biscuits each taste and tenderness. Do not substitute this ingredient—use one with 33% to 40% fats.
  • Sugar and salt: I exploit granulated white sugar and positive sea salt when making biscuits.
  • All-purpose flour: This flour is excellent for biscuits. There is no want for bread flour.

Easy methods to make them

Making sourdough biscuits from scratch is easy! Simply comply with together with the step-by-step, and also you’re golden.

Step 01. In a big bowl, combine the all-purpose flour, salt, sugar, and baking powder. Stir to mix. Add chilly heavy cream and sourdough discard, mixing to include. Knead simply till the dough varieties.

Step 02. Flour a clear floor and, utilizing your fingers or a rolling pin, roll the dough to about ½ inch thick. Use a spherical cutter or glass to chop the dough.

Step 03. Place the biscuits on a lined baking sheet, and bake for 15 to 18 minutes, or till golden brown on prime. Be certain that the oven is preheated to 425°F.

Step 04. Take away the biscuits from the oven and allow them to cool for 10 minutes earlier than serving.

Skilled ideas

  • Utilizing chilly heavy cream and sourdough discard offers you flakier, extra tender biscuits.
  • Preheat the oven! It’s important to have it correctly preheated for the biscuits to rise.
  • When you don’t have a spherical cutter, pat the dough flat and use a knife to chop it into squares. They’ll be simply pretty much as good as spherical ones. The truth is, utilizing a knife is likely to be simpler for freshmen, because it helps keep away from overworking the dough.

Questions you might need

Can I exploit a food processor to make these biscuits?

Sure! You should utilize a meals processor to make the dough. Add all of the elements and pulse till the dough varieties. I do that when making my Earl Gray shortbread cookies!

My biscuits didn’t rise! What went mistaken?

The magic right here is within the baking powder—it’s what provides these biscuits their rise. Test if yours has expired—baking powder loses its efficiency after about 6 months as soon as opened. Remember so as to add it, as this recipe doesn’t depend on the sourdough for rising!

Can I exploit self-rising flour to make biscuits?

Sure! You’ll be able to substitute all-purpose flour with self-rising flour and obtain the same end result. If utilizing self-rising flour, omit the salt and baking powder, because the flour already incorporates each.

Storing and Freezing

Retailer the biscuits in an hermetic container at room temperature for as much as 5 days.

You’ll be able to freeze unbaked biscuits. After chopping, wrap every one in plastic wrap and place them in an hermetic container or freezer-safe bag. They’ll preserve for as much as 3 months. When baking from frozen, simply add a number of further minutes to the baking time.

Sourdough biscuits with butter.Sourdough biscuits with butter.

Straightforward Sourdough Discard Recipes

Have you ever tried these Sourdough Discard Biscuits? Please depart a 🌟 star score within the recipe card beneath, I might like to know the way it went!

📖 Recipe

Sourdough biscuits.Sourdough biscuits.

Straightforward Sourdough Discard Biscuits

Tatiana Kamakura

Straightforward and prepared in lower than half-hour, these sourdough discard biscuits are mild and tender — the only biscuit recipe on the market!