Sourdough Biscuits

A couple months ago, I started cultivating a sourdough starter. If you're familiar with them, you would know that they're relatively simple to make - just flour, water, and time. However, having a sourdough starter does produce a good amount of waste, since a portion of it needs to be discarded and replaced each day. 

One of my favorite ways to use up this "discard" is by making these sourdough biscuits. In these biscuits, the acidic, tangy sourdough starter takes the place of the usual buttermilk, giving the biscuits a lift as well. Additionally, they'll be easier to digest, without sacrificing any of the usual texture or flavor.

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Tips: 

- You want your sourdough starter and the butter to be cold. If you store your starter at room temperature, store your discard in the fridge before making this recipe. 

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Sourdough Biscuits

Adapted from Pinch My Salt.

Ingredients: 

1 cup all-purpose flour

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

6 tablespoons cold butter straight out of the fridge, cut into small pieces

1 cup cold sourdough discard

Instructions: 

1. Preheat the oven to 425F and prepare a baking sheet. 

2. In a small bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt. 

3. Using your fingers or a pastry cutter, rub the cold butter into the flour mixture until evenly incorporated and the mixture resembles cornmeal. 

4. Pour in the cold sourdough discard, and mix until incorporated. 

5. Pat the dough down to 3/4" thick, and cut biscuits of the desired size. 

6. Place on a prepared baking sheet, and bake for 15 minutes.