Sourdough Discard Buttermilk Biscuits
Buttery, fluffy and extra flaky, these sourdough discard buttermilk biscuits will quickly become your new go-to biscuit recipe! Unlike canned biscuit dough bought at the grocery store, these biscuits are made with real butter, no artificial flavors and they have the additional benefit of gut healthy sourdough!
Ingredients
- 1 scant cup sourdough discard cold, unfed
- 1 tbsp honey or sugar
- 1 large egg
- 2/3 cup whole buttermilk
- 2 1/4 cup all-purpose flour
- 4 tsp baking powder
- 1 1/2 tsp salt
- 8 tbsp butter (salted or unsalted) frozen*
Instructions
- Preheat your oven to 425 °F and line a baking pan with parchment paper.
- In a medium bowl, whisk together the sourdough discard, honey, egg and buttermilk. Set aside.
- In a large bowl, stir together the flour, baking powder and salt. Using a box grater, grate your stick of frozen butter directly into the flour mixture. Use the side with the larger holes on the grater. Using a spoon, stir in the grated butter. No cutting in the butter required!
- Pour the sourdough/buttermilk mixture into the flour and butter mixture. Stir until a shaggy, dry dough forms. Dump the dough out onto a lightly floured work surface.
- Working quickly, press the dough into a rectangle. Fold one side of the dough into the center of the rectangle, then fold the other side on top to make a small rectangle. Press the dough out again into a rectangle and repeat the folds (watch video in above post for a visual). Finally, press the dough into a square, about an inch thick, and use a sharp knife to cut the dough into 12 even squares.
- Space the biscuits evenly on the prepared pan and bake about 15 minutes, or until they are lightly golden brown. Serve warm with your favorite spreads or toppings.
Notes
*Before beginning this recipe, place your butter in the freezer for at least an hour before using. This ensure that the butter is as cold as possible so that you can achieve light, flaky layers in your biscuits.
**I make my biscuits into squares because of the simplicity, but you can also cut them into circles if you want a more traditional shape using a round biscuit or cookie cutter.