Description
Bake golden, flaky, buttery sourdough discard biscuits in 25 minutes! My easy, no-roll master recipe builds swoon-worthy layers every time, with the option to add cheddar & scallions (or leave plain!). Yields 10-12 homemade biscuits.
Ingredients
- 250 g all purpose flour
- 10 g (1 tbsp) baking powder
- 1 tsp fine sea salt
- 170 g (12 tbsp) unsalted butter, cold, cubed
- 115 g (1 1/4 cup) shredded sharp cheddar cheese
- 35 g (heaping 1/2 cup) sliced scallions
- 50 g sourdough discard or active sourdough starter
- 1/2 cup buttermilk, plus more as needed
- Egg + water for egg wash
Instructions
- Preheat your oven to 400 F/ 204 C.
- Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk the flour, baking powder and salt together.
- Add the cold, cubed butter.
- Rub the butter and flour together with your fingertips. The mixture will look sandy and crumbly, with small and large pieces throughout.
- Add shredded cheddar cheese and sliced scallions; toss well to combine.
- In a separate small bowl, mix the sourdough starter and buttermilk together. This is your wet mixture.
- Pour the wet mixture over the flour mixture.
- Using a rubber spatula, gently toss the ingredients together until they start to stick. It will look dry at first. Then, use your hands to push and form the dough into one mass (watch the video). If the dough doesn’t stick together when pinched between your fingers, drizzle with 1 tbsp. more buttermilk.
- Using a 1/3 measuring scoop, portion the dough onto your prepared baking sheet. Gently smush it together if the dough separates in some spots. This is normal.
- Lightly beat 1 egg with a splash of water. Brush the tops of your biscuits with some of the egg wash. If you don’t have a pastry brush, use a folded paper towel like I did in the video.
- Bake on the center rack for about 25 minutes or until golden brown.
- Cool on the baking sheet for 5 minutes. Transfer to a wire rack to finish cooling.
Notes
Storage
- Room Temperature: Sourdough biscuits are best enjoyed fresh, on the same day that they are baked. Once completely cool, transfer to a plate and cover with foil or wrap; the texture will start to become more moist as they sit. Gently reheat in a low oven, if you prefer.
- To Freeze (baked biscuits): Wrap cooled, baked biscuits in plastic wrap and then a layer of foil. Freeze up to 1-3 months. Uncover and thaw at room temperature. Bake @ 300 F/ 150 C on a parchment-lined tray for 10-15 minutes.
