I don’t know about you, but I absolutely hate the idea of throwing away any of my sourdough discard. If I’m going to remove a portion of my sourdough starter every single time I feed it, then I would rather cook with it than to discard it. I’m not going to lie though. Some mornings call for something easier such as sourdough pancakes because I am not a morning person. However, sometimes a good fluffy hot biscuit with butter and honey drizzled all over it is just what this mama needs. This recipe for sourdough biscuits using sourdough discard is my favorite biscuit recipe ever, and it pairs well with a hot breakfast or homemade egg frittatas.
I am always looking for ways to use my sourdough starter discard. Since I feed my starter first thing in the mornings, it only makes sense to use my sourdough discard to cook breakfast for my family. Sourdough pancakes are always quick and easy, and pancakes are a household favorite around here. However, sometimes my husband appreciates a full hot breakfast which includes sausage from a deer that he killed during hunting season, fresh farm eggs that we gather from the coop every morning, and hot, fluffy, sourdough biscuits made from scratch.
Sourdough biscuits made with sourdough discard are a treat!
The taste and the texture are heavenly. However, this requires a little planning because this recipe involves mixing all the wet ingredients the night before and allowing them to sit out overnight. Just remember to feed your starter after you remove some of it for your recipe, even if that means you ended up feeding it twice in one day.
There are plenty of quick biscuit recipes out there, but this particular recipe requires a small bit of planning on your part. The recipe is super simple. There is absolutely nothing difficult about it at all! But it does require mixing some ingredients that need to sit overnight. Trust me! If you are not a morning person either, you will appreciate this recipe more because there is no hard work to be done in the morning. Try serving them with fresh fruit preserves or butter and honey.
Sourdough Biscuits Using Sourdough Discard
- 1 Cup Sourdough Starter
- 2 Cups Whole Milk Could substitute with Almond or Oat Milk but it may take a bit less milk if you do.
- 1/4 Cup Melted Butter Could substitute Margarine, but butter is best.
- 4.5 Cups All Purpose Flour Divided
- 1 TBSP Sugar
- 2 tsp Salt
- 2 tsp Baking Soda
- 1 TBSP Baking Powder
Instructions For The Night Before
- 1. Mix together in a large glass mixing bowl:1 cup sourdough starter2 cups of milk1/4 cup of butter (melted)2 cups of all-purpose flour2. Cover the mixture with plastic wrap leaving a small air vent so that the mixture can breathe, and allow it to sit on your counter overnight.
Instructions For The Morning
- Combine all the remaining dry ingredients together:2 1/2 cups of all purpose flour1 tablespoon of sugar2 teaspoons of salt1 tablespoon of baking powder1 teaspoon of baking soda1. Pour the dry ingredients into the wet ingredients that sat out on your counter overnight. 2. Your dough should be sticky, but you may need to add small amounts of flour until you can get it out of the bowl and onto a well floured countertop. 3. Knead the dough just enough to get it mixed well, but do not overdo it. The more you knead it, the more air you will remove from the dough which will cause your biscuits to be dense. Your dough should be sticky inside.4. Roll out your dough to about 3/4 inch thick on a floured countertop using a well floured rolling pin. It's important to roll it out thick because this is how your fluffy layers will happen. If you roll it out thinner, it will still be good and you may get more biscuits.5. Once you have your dough rolled out, take a mason jar or a round cookie cutter and cut out circles from your dough. Place them on a cookie sheet that has been sprayed with non stick cooking spray, or place them in a very buttered cast iron skillet.6. Bake in a preheated oven at 350 degrees. Check biscuits at 12 minutes, and add more time if needed. Biscuits should be fluffy but not undercooked.