Sourdough Biscuits

Ingredients

• 6 tablespoons unsalted butter, refrigerated and cubed
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 cup sourdough discard
• 1/4 cup low-fat buttermilk, plus up to 1 tablespoon more as needed
• 1 egg, for egg wash

Instructions

1. 1

   Cut the cold butter into small cubes and keep refrigerated until use.

2. 2

   In a stand mixer with a paddle attachment, combine flour, baking powder, salt, and sugar. Mix briefly.

3. 3

   Add the cold butter cubes and mix on low speed until the butter is mostly incorporated, leaving pea-sized pieces.

4. 4

   Add the sourdough discard and mix on low until just combined, forming a shaggy dough without overmixing.

5. 5

   Transfer the dough to a smooth surface. Pour buttermilk over in tablespoons and gently knead until the dough holds together, adjusting with buttermilk if necessary.

6. 6

   Press the dough to about 1½ inches thick, fold it into thirds like a letter, and repeat the press-and-fold two more times.

7. 7

   Shape the dough into a rough square, tightly wrap in plastic, and refrigerate for 30 to 60 minutes.

8. 8

   Preheat the oven to 375°F convection (400°F conventional) and line a baking sheet with parchment paper.

9. 9

   Unwrap the dough and roll it into a 7-inch square, trimming the edges to make a uniform 6-inch square.

10. 10

    Cut the square into thirds, then rotate and cut into thirds again to make 9 square biscuits.

11. 11

    Reform the scraps into a 4×2-inch rectangle and cut to create 2 more biscuits.

12. 12

    Arrange the biscuits on the baking sheet, about 1 inch apart, and brush with egg wash.

13. 13

    Bake for 10 to 12 minutes until golden brown and slightly firm on top.