Quick & Easy Sourdough Discard Biscuits
Buttery biscuits perfect for a savoury breakfast or paired with soup!
Ingredients
- 200 g Sourdough Discard
- 1 egg
- 180 g AP flour
- 2 tsp baking powder
- ¾ tsp salt
- 115 g butter unsalted
Instructions
- Preheat oven to 450°.
- In a medium bowl, mix together the discard and egg.
- In a food processor, pulse the remaining ingredients, until the butter resembles tiny pebbles.
- Add the dry ingredients to the discard and egg mixture and mix with a spatula until almost combined. Some dry spots is perfectly fine, it will be very shaggy at this point.
- Turn out onto a floured surface and knead for a couple minutes until all combined.
- Roll out the dough to about 1/2” thick, then fold the two sides over the middle, and do the same with the top and bottom to create a square. This creates all those buttery layers.
- Roll out the dough once more to about an inch thick.
- Cut out your biscuits using a cookie cutter and place on a lined baking sheet with some space between each biscuit.
- Bake at 450° for 15-20min or until just starting to brown.
Notes
- These are delicious with add-ins such as shredded cheese and/or chives, add about ¼ cup when combining all ingredients in the bowl.
- These can be frozen before or after baking
- Try not to warm up the dough too much with your hands as we want to keep the butter cold to ensure those flakey layers.