Breakfast

Sourdough Discard Biscuits

Adapted from Brotbakery Vermont and Sarah Owen’s Buttermilk Biscuits.

Prep Time

30 minutes

Cook Time

12 minutes

Yield

8 Servings

Ingredients

250 grams flour, all-purpose (whole wheat flour or a mix of wheat/spelt)
1 teaspoon baking powder
1⁄2 teaspoon baking soda
6 grams salt
200 grams butter, unsalted (or vegan butter (cold))
220 grams yogurt, full fat (substitute vegan yogurt or buttermilk)
  butter, salted (melted for brushing)
  sea salt, coarse (optional topping)

Instructions

1. Preheat the oven to 425° F / 220° C and position rack in upper third of oven. Line a baking sheet with parchment paper

2. In a large bowl stir flour, soda, baking powder and salt. Using a pastry bender cut in the butter until the mixture is crumbly but some large pieces of butter remain. You can also do this with a food processor.

3. In a small bowl stir together sourdough discard and yogurt (or buttermilk)

4. Add the sourdough discard mix to the flour mix and stir just until a cohesive dough is formed. If using a food processor pulse just a few times until you see no dry flour bits.

5. Place in the fridge for 15 min.

6. Use an ice cream scooper or a large spoon to scoop out uniform sizes of dough onto the parchment paper. Place biscuits 2 inch apart. Lightly brush with melted butter, sprinkle with coarse sea salt and bake for about 10-12 minutes (depending on the size of your lumps) until golden brown. Let cool a few minutes then serve warm.

7. The biscuits can be frozen and then reheated in a hot oven for a few minutes before serving