Fresh Homemade Sourdough Discard Biscuits
[ full recipe VIDEO below ] Ready in under an hour, my fresh, and buttery classic homemade sourdough biscuits recipe comes together with just 25 minutes of hands on time. Bake and enjoy right away or store in the freezer overnight (or longer). These biscuits go from freezer to oven for ultimate easy! Buttery, soft, light and fluffy, these are the star at the breakfast table. This recipe is vegetarian and easily vegan. [ full recipe VIDEO on recipe card]
Nutrition Facts
Ingredients
Instructions
Line a sheet pan with parchment paper and set aside. Make room in the freezer for the sheet pan.
In a spouted measuring cup add sourdough discard, milk and optional apple cider vinegar. Whisk. Set aside.
In a large mixing bowl, whisk together the flour, salt, sugar, baking powder and soda. To the flour mixture, add cold butter. I like using my hands here, but a fork or pastry cutter may be used instead. Start incorporating the butter pinching and mashing the butter pieces in between your fingers, working quickly so the butter stays cold. The point is to coat the butter in flour, pinching and tossing the pieces. Once the flour and butter is incorporated, there should be small (pea size) and larger pieces (almond size) of butter remaining, coated in flour. If the butter starts to melt, put the whole bowl in the freezer for about 10 minutes to firm the butter back up.
Make a well in the center of the flour/butter mixture and pour in the sourdough starter/milk mixture, reserving a few tablespoons. Gently mix, scooping up, folding and pressing the dough. Add the remaining milk and incorporate it into the dough if the mixture seems a little dry.
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Continue Reading at Vanillaandbean →Chef's Notes
*Make it Vegan: For plant milk, I use unsweetened Homemade Cashew Milk because it’s rich, similar to whole milk. If using store-bought plant milks in cartons, they’re mostly water, lacking in fat. Because of this the biscuits tend to lean over a bit when baking. For plant butter I tested this recipe with Earth Balance: some vegan butters has added salt, so use only 1/4 tsp in the recipe if the butter you’re using is salted.Â
Kitchen Tools: I recommend an oven thermometer, food thermometer and weighing your ingredients using a digital kitchen scale for best outcome. Use the scoop and sweep method for volume measurements if a scale is unavailable.Â
Recipe inspired by The Grand Central Baking Book.Â
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Reviews from the Original Source
Our family loves this recipe! Simple enough too that my 2&3 year old help me make it every 2-3 weeks. And we bake them fresh in the morning with our coffee or tea!
Oh crap these are delish!! I'm in trouble. I only wanted to bake one, so I did it 15 degrees cooler on 'Bake'. Perfection! And, this was one of the last one's I cut out, so the dough had been 're-rolled' three times. I expected a tough chewy mess. NOPE!! Even baked the 'donut' piece from cutting out the last biscuit and it was superb!
I managed to impress myself with the sucess using this recipe. These were the flakiest, fluffiest and yet crunchiest buscuits I've ever made.
Amanda, Your suggestion of scoring the dough instead of using a buscuit cutter is such a time saver. Thank you for such a brillant idea!
These biscuits were so good, I baked them crispy on the outside and tender in the middle. Easy too!
I love this recipe. I have made it several times before. My mom family loves these biscuits.
I made a gluten free version of these biscuits by using my mature GF starter, which I feed with either superfine brown rice or sorghum flours. I subbed Cup4Cup GF flour for the AP flour in this recipe. These biscuits turned out great and rose so high with beautiful flaky layers! I baked 4 for my small family and put the rest in a freezer bag to bake from frozen for fresh biscuits whenever we want them. Yum!
Planning to try the recipe for the cranberry orange sourdough scones next with the same GF substitutions.
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