Sourdough biscuits

Easy homemade biscuits made with sourdough discard are a perfect side dish to soups, chili, and more. They are a great way to make something from pantry staples.

 

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Homemade biscuits warm from the oven are the perfect accompaniment to so many dishes. We love them with soup, chili, and on the side of other meals. 

I've been incorporating sourdough into my baking as much as possible these days and these biscuits have been making an appearance almost weekly on our menu.

These biscuits are made with unfed sourdough/discard. The starter gives the biscuits that sourdough tang, but are actually a quick recipe made with baking soda and baking powder. They are a way to use up some of your starter that may otherwise be wasted. Plus they are light, flaky, and buttery. 

Recipes like this are great to have in your repertoire to whip up from pantry staples. These are perfect for topping with butter and honey or your favorite jam. 

They are also an easy baking project to involve kids. You can also serve them with breakfast with eggs or topped with sausage gravy.

I hope everyone is doing well out there during these uncertain times. I'll be baking even more as long as we have the ingredients now that we are at home most of the time. Baking and sourdough are becoming more and more popular, and I'm happy to share what we are baking. 

Yield: 8-10 biscuits

Sourdough Biscuits

Easy homemade biscuits made with sourdough discard are a perfect side dish to soups, chili, and more. They are a great way to make something from pantry staples.

Ingredients:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into cubes
• 1 cup unfed sourdough starter (cold)

Instructions:

How to cook Sourdough Biscuits

1. Preheat the oven to 425 degrees.
2. In a large bowl, whisk together the flour through salt. Cut in the butter until the mixture resembles coarse meal. Stir in the starter until combined.
3. Knead the dough for about a minute and then pat it out on a lightly floured surface. Roll out until about 3/4-inch thick. Use a 2-inch cutter or a glass to cut the biscuits. Re-roll the scraps and repeat.
4. Place on an ungreased baking sheet. Baking for 12-14 minutes, until lightly golden.
5. Let cool slightly, then split and top with butter, honey, jam, or your other favorite topping.

Created using The Recipes Generator

I hope you give these biscuits a try! Let me know in the comments below.

Check out these other sourdough recipes:

Skillet Sourdough Cornbread

Sourdough Banana Bread

Overnight Sourdough Pancakes