Sourdough Biscuits
Flaky delicious sourdough biscuits made with the sourdough discard and perfect for breakfast with sausage and eggs or a spoonful of your favorite jam.
Ingredients
- 3/4 cup sourdough discard
- 4 cups all-purpose flour
- 6 tsp. baking powder
- 1 1/4 tsp. salt
- 12 oz. unsalted butter, chilled (1 1/2 cups)
- 1 1/4 cups milk
Instructions
- Preheat oven to 425℉. Line a 9x13 inch metal pan with parchment paper. Set aside.
- Grate the butter on a cheese grater and put it in the freezer or refrigerator until ready to use. This step can be done well ahead of time.
- In a large bowl, blend flour, baking powder and salt.
- Cut the chilled grated butter into the flour mixture until very tiny crumbles remain of the butter. Stir in the sourdough discard. Slowly add the milk until you have a dough that you can gather into a ball. You may need more or less milk.
- Once you have the dough into a ball, place it onto a floured surface. Roll out with your hands or a rolling pin until it is about 1 1/4 inches tall. Fold the dough in half and roll out again. Repeat this two more times and your final dough should be about 1 1/4 inches tall. This folding makes the dough very layered and extra flaky!
- Cut out the dough with a 2-inch biscuit cutter and place the biscuits into the prepared pan. Gather any remaining dough and continue to flatten and cut into biscuits. Place the pan into the refrigerator for 15-20 minutes so that the butter gets firm and chilled again. Promptly put the pan into the oven and bake for 15 minutes, or until the biscuits are golden-brown and baked in the middle.
- Serve hot immediately, or store in an airtight container in the refrigerator or freezer until ready to serve. They store very well. Reheat frozen or refrigerated biscuits in a warm oven before serving.
