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Ahhhh! Nice, warm, delicious, HOT, homemade sourdough discard biscuits. Nothing feels more of a comfort food than this. After my daughter was born, I found myself making these on repeat, because they are so easy to whip up between her naps, and they are just the right amount of buttery goodness mixed with delightful fluffiness.
Don’t get me wrong, a pre-made dough has it’s place….but when you have the time to make a fresh batch of biscuits….nothing is better. Plus, this recipe uses a mix of sourdough technique with the ease of added yeast. So, you could whip these bad boys up almost as fast as you could that dough in a can.
These sourdough discard biscuits can be made fresh or placed in the freezer for later use.
(Quick Note: If you decide to freeze for later use, flash freeze on a tray for 30 minutes before transferring to your airtight storage method).
These sourdough discard biscuits are great served simply with your favorite jam for a yummy snack, or paired with the good ol’ classic sausage gravy for a hearty breakfast, which is an absolute favorite in our household. Anyone else just love a good biscuits and gravy?
Ingredients Needed:
½ c FROZEN Butter
1 tsp of instant dry yeast
Dash of Honey
2c (240g) All purpose flour (Sifted)
1tsp (6g) Salt
1tsp (4g) Baking Powder
¼ tsp (1g) baking soda
1 C Sourdough Discard
½ Buttermilk (You can make this with ½c (125g) milk and ½ tbsp (6g) of vinegar if you don’t have buttermilk)
Other Things Needed:
Pastry Cutter or Cheese Grater
Instructions:
I will be using a cheese grater to share instructions with you, if you are more comfortable with the pastry cutter, go ahead and use that….I’m just more apt to using my little grater I already have.
- Cheese Grater Method: Take cold sticks (doesn’t necessarily have to be frozen at this point) of butter and shred them through the side that has the larger holes. Then stick in the freezer for a few minutes to freeze the butter.
- In a small bowl, combine instant dry yeast with 1/8 C of water and a dash of honey, let this sit for a few minutes until the mixture is nice a bubbly and happy.
- In a Bowl, mix together flour, salt, baking power, and baking soda
- Add frozen shredded butter to flour and mix until the butter is well coated by the flour.
- Add sourdough discard, buttermilk and yeast mixture right on top of your flour mixture and mix until every thing is happy and evenly distributed.
- Lightly flour your counterspace and roll out your dough into a cute little rectangle that is about 1/4 in thick.
- Fold your dough in half to make a square and roll that together until you make an other rectangle 1/2 in thick.
- Fold it yet again and roll until you have a piece of dough about 3/4-1 in. in thickness.
- Cut your dough into 8 little biscuit squares.
- Preheat oven to 375
- Place squares in the freezer while oven preheats. (I will either use a little storage container or the cookie sheet I plan to cook them on if I have the room for it).
- Transfer the amount of biscuits you would like to bake into the oven.
- Bake for 15-20 minutes until golden brown.
*Note: You can always freeze the dough for later and cook them another day. I always make a big batch and store some to bake for fresh and easy breakfasts later in the week.
Liked This Recipe? Try This German Pancake Recipe!
Quick Sourdough Discard Biscuits
Equipment
- Cheese Grater or Pastry Cutter
- Sheet Pan
- Parchment Paper
- Rolling Pin
Ingredients
- ½ c FROZEN Butter
- 1 tsp of instant dry yeast
- Dash of Honey
- 2 C All purpose flour Sifted
- 1 tsp Salt
- 1 tsp Baking Powder
- ¼ tsp baking soda
- 1 C Sourdough Discard
- ½ Buttermilk You can make this with ½ milk and ½ tbsp of vinegar if you don’t have buttermilk
Instructions
- Cheese Grater Method: Take cold sticks (doesn’t necessarily have to be frozen at this point) of butter and shred them through the side that has the larger holes. Then stick in the freezer for a few minutes to freeze the butter.
- In a small bowl, combine instant dry yeast with 1/8 C of water and a dash of honey, let this sit for a few minutes until the mixture is nice a bubbly and happy.
- In a Bowl, mix together flour, salt, baking power, and baking soda
- Add frozen shredded butter to flour and mix until the butter is well coated by the flour.
- Add sourdough discard, buttermilk and yeast mixture right on top of your flour mixture and mix until every thing is happy and evenly distributed.
- Lightly flour your counterspace and roll out your dough into a cute little rectangle that is about 1/4 in thick.
- Fold your dough in half to make a square and roll that together until you make an other rectangle 1/2 in thick.
- Fold it yet again and roll until you have a piece of dough about 3/4-1 in. in thickness.
- Cut your dough into 8 little biscuit squares.
- Preheat oven to 375
- Place squares in the freezer while oven preheats. (I will either use a little storage container or the cookie sheet I plan to cook them on if I have the room for it).
- Transfer the amount of biscuits you would like to bake into the oven.
- Bake for 15-20 minutes until golden brown.
