As we enter into week NINE of quarantine – I think that’s right, but honestly, I’ve lost track of time a bit – I am starting to bake more and more, and I’m excited to use my sourdough starter more! It took me 8 days to get there, but I was so happy when it was ready to bake! The first thing I made was a traditional loaf, because I just had to, but then I started to wonder what to do with the discard when the starter is already ready – so that’s where these biscuits come in!

It’s been one week since I put the starter in the fridge, where it will get weekly feedings, but when I took it out to feed it, I didn’t just want to throw away the parts I wasn’t keeping. So I used the discarded sourdough starter to make biscuits!

The simplest explanation is that I replaced buttermilk with sourdough starter and a little milk because that still gives the biscuits a very light tangy flavor, and leaves them flakey and delicious. Best of all? They only take about 30 minutes from start to finish!

So, without further explanation – the Sourdough Biscuits!

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Print Recipe

Sourdough Biscuits

It's been one week since I put the starter in the fridge, where it will get weekly feedings, but when I took it out to feed it, I didn't just want to throw away the parts I wasn't keeping. So I used the discarded sourdough starter to make biscuits! The simplest explanation is that I replaced buttermilk with sourdough starter and a little milk because that still gives the biscuits a very light tangy flavor, and leaves them flakey and delicious. Best of all? They take just over 30 minutes from start to finish!

Prep Time

15 minutes

Cook Time

18 minutes

Servings

biscuits

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsalted butter cold and cut into cubes
• 250 g discarded sourdough starter cold, about 1 cup
• 6-8 tablespoons milk
• 1 tablespoon melted butter for brushing

Prep Time 15 minutes Cook Time 18 minutes Servings biscuits Ingredients 2 1/4 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon baking soda 1 teaspoon salt 6 tablespoons unsalted butter cold and cut into cubes 250 g discarded sourdough starter cold, about 1 cup 6-8 tablespoons milk 1 tablespoon melted butter for brushing

Instructions

1. Preheat oven to 450 degrees F. Lightly oil the bottom of a 10-inch cast iron skillet.
2. In a bowl, whisk together flour and baking powder, baking soda, and salt.
3. Add cold cubed butter and cut in with a pastry blender or hands until butter forms pea-sized pieces coated in flour.
4. Add sourdough starter and 4 tablespoons (1/4 cup) of milk and mix lightly with your hands until dough starts to come together in a shaggy dough. If dough seems particularly dry (this will depend on the maturity/hydration of your starter), you can add more milk as needed. I used about 6 tablespoons total. The dough should just come together.
5. Knead and fold the dough in the bowl a few times to incorporate any remaining dry crumbs (just until it comes together, you don’t want to overwork it).
6. Turn dough out onto a work surface. Press until about 1 inch thick.
7. Cut into rounds using a 2 1/4 to 2 1/2-inch circle cutter or biscuit cutter. Dip your cutter in flour then press it straight down into the dough and lift back up without twisting. If you twist the cutter, it will "seal" the layers and won't allow the biscuit to rise well. Place into the prepared cast iron skillet, evenly spaced. I had some extra dough, as I didn't want to overfill my pan, but this will depend on the size of the biscuits you're making. I wrapped my dough and saved it for another bake in the next day or two.
8. Bake for about 16-18 minutes or until tops of biscuits just start to turn golden brown.
9. Remove from oven and immediately brush with melted butter.
10. Serve warm and enjoy! These are best enjoyed the day they are made!