Sourdough Discard Biscuits

Ingredients

• 2 cups all-purpose flour (Use a mix of whole wheat for a nuttier flavor.)
• 1 tablespoon baking powder (Provides lift for light and fluffy biscuits.)
• 1 teaspoon baking soda (Helps neutralize discard tang.)
• 1 teaspoon salt (Balances tang and enhances butter flavor.)
• 2 tablespoons sugar (Optional; adds sweetness.)
• 6 tablespoons cold unsalted butter, cubed (Key for flakiness; use cold coconut oil for dairy-free.)
• 1 cup sourdough discard (room temperature) (The star ingredient; unfed discard is perfect.)
• 1/3 to 1/2 cup buttermilk (Adjust for dough consistency; can use milk plus 1 tsp lemon juice.)
• 1 egg, beaten (For egg wash; skip for vegan.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.

3. 3

   In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

4. 4

   Cut in the cold butter with a pastry blender or two knives until the mixture resembles coarse crumbs.

5. 5

   Stir in the sourdough discard. Add 1/3 cup buttermilk and gently fold until the dough just comes together.

6. 6

   Turn the dough onto a lightly floured surface and pat it into a 3/4-inch thick rectangle. Fold and pat again to create layers.

7. 7

   Use a biscuit cutter or floured glass to cut out rounds and arrange them on the baking sheet.

8. 8

   Brush the tops with beaten egg or milk.

9. 9

   --- Baking ---

10. 10

    Bake for 12-15 minutes until golden and aromatic.

11. 11

    Serve warm, split, and slather with butter, honey, or jam.