Sourdough Biscuits Recipe

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter
• 3/4 cup buttermilk

Instructions

1. Preheat Your Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Combine the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the Butter: Scatter the small cubes of cold butter into the flour mixture. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse crumbs.
4. Add the Sourdough Discard and Buttermilk: Make a well in the center of the flour mixture. Pour in the sourdough discard and the cold buttermilk. Stir until just combined; the dough should be sticky.
5. Turn Out and Fold the Dough: Turn the dough out onto a floured surface. Gently knead it a few times until it comes together, then pat it into a rectangle. Fold the rectangle into thirds, like a letter, turn it 90 degrees, and pat it down again. Repeat this folding process 3 times. This method will create those beautiful flaky layers in your biscuits.
6. Cut Out the Biscuits: Pat or roll the dough out to about 1 inch thick. Using a round biscuit cutter, cut out the biscuits and place them on the prepared baking sheet. Try to cut straight down without twisting to ensure the best rise.
7. Bake: Bake for about 15-20 minutes, or until the biscuits are golden brown.
8. Cool and Serve: Allow the biscuits to cool for a few minutes on the baking sheet before serving.