In search of methods to make use of up your sourdough discard? This simple biscuit recipe is nice for fast breakfasts for any measurement group. The biscuits are gentle, flaky, and greatest loved with a drizzle of syrup or a little bit of jam. When you strive making them with discard, you may by no means return!
- 2 cups (250 grams) all-purpose flour
- four teaspoons (20 grams) baking powder
- 2 teaspoons (6 grams) kosher salt
- 1 cup (227 grams) chilly unsalted butter, cubed
- 1½ cups (413 grams) sourdough starter discard, room temperature
- ½ cup (120 grams) heavy whipping cream
- 2 tablespoons (28 grams) salted butter, melted
- Preheat oven to 425°F (220°C), and place oven rack in higher third of oven. Line a baking sheet with parchment paper.
- In a big bowl, stir collectively flour, baking powder, and salt. Utilizing a pastry blender, lower in chilly butter till combination is crumbly with some bigger items of butter remaining. In a small bowl, stir collectively sourdough discard and cream. Add discard combination to flour combination, and stir with a fork till a cohesive dough is shaped.
- End up dough onto a evenly floured floor, and knead gently simply till dough comes collectively. Pat dough right into a 10×7½-inch rectangle, 1 inch thick. (The thickness is extra essential than the scale of the rectangle; you need the dough at least 1 inch thick in order that the biscuits puff up superbly.) Utilizing a pointy knife, lower dough into 12 squares. (Should you favor spherical biscuits, lower dough utilizing a 2½-inch spherical cutter, rerolling scraps solely as soon as. I discover that biscuits shaped from scraps by no means get the loft of the common biscuits, and squares are simply simpler.) Place biscuits 2 inches aside on ready pan. Flippantly brush high of biscuits with melted butter.
- Bake till golden brown, 13 to 15 minutes, turning pan midway via baking. Let cool on pan for Three minutes; serve heat.