Introduction:
Hello, fellows. Today I want to share one of my favorite ways to use up that uses extra sourdough starter, sourdough discard biscuit! , these biscuits are not just your average breakfast – they have a delicious crunch on the sides and are full of softness and a little tang in it will feel a royalty, if you are looking for a way to make your morning more refreshed than ever then you need to try this, believe me, you will love this, So let’s get started
Table of Contents
What is sourdough discard:
Sourdough discard refers to the remaining part of the sourdough starter of the sour starter that is removed during the starter feeding process. It contains natural yeast and beneficial bacteria that give sourdough its unique flavor, yes of course it cannot make bread by itself. Instead of throwing this waste away, you can mix it into different foods like pancakes, waffles, and bagels to add sour flavor.
Why you love this recipe:
- You can use sourdough discard and they will be ready within 30 minutes, this is the perfect recipe for the last-minute breakfast
- These biscuits are super duper buttery and soft just like the ones you buy from the store but believe me they are way better than the ones you buy from the store, so let’s get started
Equipments:
- Mixing bowls (one large, one medium)
- Rolling Pin
- Baking sheet
- Pastry Cutter
INGREDIENTS:
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 3/4 cup cold butter
- 1 cup sourdough starter (you can use discard or active starter)
- 1 whole egg
- 1/2 cup milk
- 2 Tablespoons butter for the skillet
INSTRUCTION:
- Take a large bowl and add the salt, sugar, and baking powder into it then combine it well, Then you need to cut the cold butter into the dry ingredients
- Add the sourdough starter milk and eggs, then whisk until the wet ingredients are well combined with the buttery butter and flour mixture, but you need to make sure that you do not over-mix it
- Then you need to turn the biscuit onto the floured surface and then you need to fold the dough over itself until the dough sticks by itself in one piece, then you need to flatten the biscuit dough with your soft hands or if you don’t want to to use your hand you can use a rolling pin and then shape it into a rectangle and fold the dough then do it again like 5-6 times,
- Add 2-3 tablespoon of butter into the hot skillet and return it to the preheated oven and let it for a few minutes until the color of the butter becomes browned, Once the butter becomes browned, you will need to spread it around the entire area of the skillet and then last thing to do is to add the cut biscuits and bake at 425 for at least 15-18 minutes until you’ll see the top of the biscuit becoming brown
Why use sourdough discard in sourdough discard biscuit??
Enhance in Flavor:
The sourdough discard adds a tangy flavor To your Sourdough Discard Biscuits
and you will have a soft and complex taste when you start eating the Sourdough Discard Biscuits
Better texture:
Sourdough discard adds a soft texture to the Sourdough Discard Biscuits that complements the softness and fluffiness of the Sourdough Discard Biscuits, you must give it a shot
Less Waste:
We all don’t like to throw something away, so Instead of throwing your sourdough discard, you can use it to make delicious Sourdough Discard Biscuits and enjoy it with your family Believe me it is delicious
HelpFull Tips:
- Keep the butter cold: Cold butter is beneficial for flaky layers in your biscuits, keep the butter in the fridge until you’re ready to use it
- Don’t overmix: Mixing can make your biscuit tough, mix the dough until it just comes all together and handle it smoothly when folding and shaping
- Use Fresh Leavening Agents: You need to be sure that the baking powder and baking soda are fresh and active for the best result and texture of your biscuits
How to store:
Freezing 🙂:
If you want to make Sourdough Discard Biscuits ahead of time , you can freeze it , you need to cool down the brownies then stack the Sourdough Discard Biscuits with baking sheet and store it in freezer bag , It will keep for up to 3 months
Room Temperature:
Sourdough Discard Biscuits can be stored at room temperature in a an airtight container for up to a 2 days
Flavor Variation:
- Chive Biscuits: Add 1 cup of shredded cheddar cheese or mozzarella and 2 tablespoons of chopped hives to the dry ingredients for an unimaginable taste
- Herb Biscuits: Mix in 1 tablespoon of your favorite dried herbs such as rosemary, thyme,, etc for flavorful biscuits
- Garlic parmesan Biscuits: Add ½ teaspoon of garlic powder and ¼ cup of grated parmesan cheese to the dough for a delicious and cheesy flavor
Serving Suggestions:
Classic Breakfast: Serve warm biscuits with butter, honey, or jam, if you want a classic breakfast
Biscuits Sandwich: Use the biscuits to make the breakfast sandwiches with eggs cheese and also sausage
Nutritional Information:
- Calories 170-200 kcal
- Fat 9 grams
- Carbohydrate 21 grams
- Protein 3-4 g
Facts:
Historical Origins: so it’s a fun fact, Biscuits have a lengthy past, tracing back to ancient times when they were referred to as “bis cactus,” which translates to “twice-cooked.” This technique was employed to extend their longevity for sailors and travelers.
Health Benefits: Sourdough discard biscuits have helpful acids and natural yeast, which can support digestion and potentially have a lower glycemic index than other fast breads, making them a somewhat healthier option.
Zero waste baking:
Utilizing More than enough sourdough discarded in biscuits helps to minimize sourdough waste. So Instead of discarding the sourdough starter, you can make it into your recipes to reduce food waste and make the most delicious recipes from it
Conclusion:
Making use of your excess sourdough starter, sourdough discard biscuits are a delightful option. They are simple to prepare, packed with taste, and extremely adaptable. Whether you have them for breakfast, as a side dish, or in sandwiches, these biscuits will surely become a beloved addition to your kitchen. Therefore, if you find yourself with leftover sourdough discard in the future, don’t throw it away – instead, make a batch of these tasty biscuits and savor the tangy, buttery flavor!
Have a joyful time baking and savor your journey with sourdough!
Sourdough discard refers to the part of your sourdough starter that is taken out prior to giving it a fresh feeding. It possesses a gentle, tangy taste that enhances baked goods with extra flavor. Utilizing sourdough discard in biscuits not only cuts down on food waste but also imparts a distinct flavor to the biscuits, setting them apart from ordinary ones.
Indeed, butter can be replaced by alternative fats such as margarine, lard, or coconut oil. Nevertheless, remember that each replacement will slightly change the taste and consistency. Butter is chosen for its taste and its ability to produce flaky layers in the biscuits.
No, unlike other doughs that require resting, biscuit dough does not need to rest before baking. In fact, handling the dough minimally and baking it right away ensures the biscuits remain tender and flaky.
