Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda until well combined.
- Add the shredded cold butter to the dry ingredients. Use your hands or a pastry cutter to combine until the mixture resembles coarse crumbs with pockets of butter.
- Pour in the sourdough discard and room-temperature milk. Stir gently with a wooden spoon or rubber spatula until the biscuit dough comes together. Be careful not to overmix this sticky dough.
- Lightly flour a clean surface and transfer the dough onto it. Gently pat or roll the dough into a thick rectangle, approximately 1 to 1 ½ inches high. Fold the rectangle in half, then fold it once more into quarters. After folding, gently pat or roll the dough back into a thick rectangle, maintaining the same height of 1 to 1 ½ inches.
- Use a biscuit cutter or cookie cutter (2 ½–3 inches in diameter) to cut the biscuits. Re-roll the remaining scraps to make more biscuits.
- Place the cut biscuits in a cast iron skillet or on a parchment-lined baking sheet, with edges slightly touching. Bake for 18–22 minutes, or until the tops are golden brown.
- Remove the biscuits from the oven and transfer them to a wire rack to cool slightly. These tender biscuits are perfect for breakfast sandwiches, served with homemade jam, or alongside sausage gravy.
Notes
Flour: Provides structure and ensures a light, tender crumb. You can replace all-purpose flour with a little whole wheat flour for a nuttier flavor.
Sugar: Adds a hint of sweetness and helps with browning, creating that beautiful golden exterior. Coconut sugar, maple syrup, or honey can be used for a different flavor profile, though they may slightly alter the texture.
Baking Powder: Helps the biscuits rise, creating light and airy layers.
Salt: More than just a flavor enhancer, salt strengthens the gluten structure and balances the other ingredients. It brings out the subtle tanginess of the sourdough. Sea salt or kosher salt can be used interchangeably.
Baking Soda: Neutralizes the acidity of the sourdough discard, ensuring a balanced flavor and contributing to the biscuits' rise. It also helps with browning and texture.
Sourdough Discard: Sourdough starter discard adds complexity, tanginess, and incredible texture. An active sourdough starter can be used, though the hydration might need a slight adjustment.
Whole Milk: Provides richness and helps bind the ingredients. The fat content contributes to the biscuits' tender crumb. Buttermilk can be used for extra tanginess, plant-based milk for dairy-free options, or even water if you're in a pinch.
Butter: Cold, shredded butter creates those signature flaky layers. The fat creates pockets that separate during baking, resulting in a light, airy texture. Cold vegetable shortening or coconut oil can work for dairy-free versions.