Quick and Easy Sourdough Discard Biscuits

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If you’re an avid sourdough baker, you’ve likely encountered the dilemma of excess sourdough discard. Don’t let it go to waste! Try this super quick and easy recipe for making sourdough discard biscuits. These biscuits are not only a delicious way to utilize your excess starter but also result in soft, flaky goodness with a delightful buttery taste.

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Understanding Sourdough Starter and 100% Hydration

This recipe is best when you use a 100% hydration sourdough starter. You can use the discard or just a bit of your starter, either fed or unfed, for these sourdough discard biscuits. It really doesn’t matter for this recipe! The sourdough adds incredible taste and a beautiful texture to these sourdough discard biscuits no matter what state your starter is in.

Haven’t gotten started in your sourdough journey yet? Check out our Step-By-Step Guide On Making Your Starter From Scratch

Sourdough Starter

sour dough discard biscuits

At the heart of any sourdough recipe lies the sourdough starter, a naturally fermented mixture of flour and water that captures wild yeast and bacteria from the environment. This living culture acts as the leavening agent in sourdough bread, imbuing it with its distinctive tangy flavor and airy texture. Maintaining a healthy sourdough starter is a key element in successful sourdough baking.

100% Hydration

The term “hydration” in sourdough baking refers to the ratio of water to flour in the starter. A 100% hydration sourdough starter means that there is an equal weight of water and flour in the mixture. This ratio provides a balance between hydration and structure, fostering a starter with a thick, batter-like consistency.

Maintaining a 100% hydration level ensures that the starter has enough water to support the activity of the yeast and bacteria while still maintaining a structure that allows for proper leavening. It’s a common choice for many bakers as it strikes a harmonious balance, resulting in a lively and active starter that contributes to the desired rise and flavor in sourdough recipes.

When using a 100% hydration sourdough starter in recipes, it means you’re incorporating equal parts water and flour from the starter into your dough. This balance contributes to the overall moisture content in your baking and ensures a consistent and predictable performance from your sourdough starter, making it a reliable companion in your culinary adventures.

Sourdough Discard Biscuits

These biscuits are super easy and fast to make, yet still gives you a soft and flakey biscuit like you’ve been folding and chilling for hours!

sourdough discard biscuits

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 6 tablespoons really cold butter, cut into small cubes
  • 1 cup sourdough starter, 100% hydration
  • 1/4 cup milk, plus more if needed to barely bring the dough together.

The amount of milk required in this recipe is really going to depend on the state of your starter. If you’re adding a pretty liquid starter that has sat a bit, you won’t need as much milk. If your starter is thicker, you might need more milk.

The dough is going to be pretty shaggy and dry. However, you don’t want it to be too dry that you leave flour bits behind or it just crumbles when you roll it out.

Sourdough Discard Biscuits

Soft and buttery sourdough biscuits with delicious flakey crumb!
Prep Time10 minutes
Cook Time15 minutes
Servings: 8 -9 Biscuits

Equipment

  • Stand Mixer Optional
  • Biscuit cutter or wide mouth canning ring

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 6 tablespoons really cold butter cut into small cubes
  • 1 cup sourdough starter 100% hydration
  • 1/4 cup milk plus more if needed to barely bring the dough together

Instructions

Preheat the Oven:

  • Start by preheating your oven to 450°F (232°C).

Combine Dry Ingredients:

  • In a bowl or stand mixer, mix together the all-purpose flour, baking powder, baking soda, and sea salt. 2 1/4 cups all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon sea salt

Incorporate Cold Butter:

  • Add the cold, cubed butter to the dry mix. Use a dough cutter or your hands to break the butter into the flour. If using your hands, ensure each butter cube is well incorporated by squeezing them within your flour-coated hand.6 tablespoons really cold butter

Create a Well:

  • Make a well in the center of the bowl and add the sourdough discard and milk. Combine until a shaggy dough forms. If there are dry bits that won't stick, add a splash or two more milk. The dough will be shaggy but resist the temptation to overmix.1 cup sourdough starter, 1/4 cup milk

Roll Out the Dough:

  • Roll the dough out onto a non-stick surface, using only a sprinkle of flour if necessary to prevent sticking. Roll it out to about an inch thick.

Cut Out Biscuits:

  • Use a biscuit cutter or a large-mouth canning ring to cut out individual biscuits. You should get around 8-9 biscuits.

Prepare Baking Pan:

  • Place the biscuits in a round pan, such as a cast-iron skillet, lightly sprayed with non-stick spray or butter.

Bake to Perfection:

  • Bake for approximately 15 minutes or until the biscuits are golden brown.

Bulk Preparation and Freezing for Later

One of the fantastic aspects of this sourdough discard biscuit recipe is its adaptability for bulk preparation and freezing, allowing you to enjoy freshly baked biscuits whenever the craving strikes. By stopping the process just before cooking, you can create a stash of unbaked biscuits ready for the oven at a moment’s notice.

Bulk Preparation

  1. Prepare the Dough: Follow the recipe until you’ve rolled out the dough and cut the biscuits but haven’t baked them yet.
  2. Flash Freeze: Lay the unbaked biscuits on a parchment-lined tray, ensuring they are not touching. Pop the tray into the freezer for a few hours or until the biscuits are firm to the touch. This process, known as flash freezing, prevents the biscuits from sticking together in a clump.
  3. Storage: Once the biscuits are frozen, transfer them to an airtight container or a resealable plastic bag. Be sure to remove as much air as possible to prevent freezer burn.

Cooking From Frozen

  1. Preheat the Oven: When the craving for fresh biscuits strikes, preheat your oven to 450°F (232°C).
  2. Unfrozen Biscuits: Take out as many biscuits as you need from the freezer. There’s no need to thaw; in fact, baking them from a frozen state is preferred for optimal rise and texture.
  3. Baking Time Adjustment: Since you’re baking the biscuits from a frozen state, you may need to extend the baking time slightly. Start with an additional 3-5 minutes and monitor until they achieve that golden-brown perfection.
  4. Enjoy Freshly Baked Biscuits: Bake the frozen biscuits as per the recipe instructions until they’re golden brown and cooked through. The result will be just as delightful as if you had made them fresh.

This make-ahead and freeze method allows you to effortlessly enjoy the convenience of fresh, homemade sourdough discard biscuits whenever the mood strikes, making it a time-saving and practical solution for busy days or unexpected guests.

With this quick and easy sourdough discard biscuit recipe, you’ll not only save your excess starter from the discard bin but also delight in the soft, flaky, buttery goodness of these biscuits. Enjoy them fresh out of the oven or pair them with your favorite spreads for a tasty treat that’s both resourceful and delicious. Happy baking!

Hey Beautiful! I’m Tara, garden enthusiasts, keeper of chickens, herbal homesteader and stay at home mom of 3 tiny humans and a sourdough starter named Ma. I love teaching others how to live a self-sufficient and sustainable life through homesteading, scratch cooking, and remembering to live barefoot, wild and free!

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