Quick and Easy Sourdough Biscuits
These easy Sourdough Biscuits are flakey and buttery and made with sourdough discard. No reason to toss it, make biscuits!
For me a flaky warm biscuit and some butter makes the perfect breakfast or snack. These are so easy to make you will never wonder what to make with your sourdough discard again.
Table of Contents
Recipe Ingredients
- Bread flour
- Salt
- Baking Powder
- Butter
- Dried cranberries or cherries
- Sourdough discard
- Sour milk
- Lemon juice
What is sourdough discard?
Making sourdough isn’t hard by any means but it is a process. To begin, you need to start by fermenting the dough (flour and water) naturally over a period of days in a warm area. Eventually, you will discard about half of the starter to leave room to add more flour and water and continue the process. The discarded half after a certain amount of time will be strong enough that you can use it for all kinds of delicious recipes, like this one.
If you have an older sourdough starter in the fridge then you really shouldn’t use the discard from a starter that hasn’t been fed in more than 1 1/2 -2 weeks. I would feed it first then use the discard. And I always bring the discard to room temperature before using.
Recipe Steps
In a small bowl add the dried cranberries or cherries and cover with boiling water, let sit for 10 minutes then drain well.
In a small bowl combine the milk and lemon juice, let sit for 10-15 minutes.
In a large bowl whisk together the flour, salt and baking powder. Cut in the butter to form a coarse crumb mixture.
Stir in the drained berries. Add the discard mixture and stir to just combine.
Move the dough to a floured flat surface and knead a few times to combine (do not overknead). Pat into a small square or rectangle, fold into an envelope turn the dough and fold again.
Pat the dough to form a 1 1/2 inch thick rectangle and with a 2 1/2 inch round cutter make 6 rounds.
Place the rounds on the prepared cookie sheet, brush with milk and bake until golden.
Move the biscuits immediately to a wire rack to cool to warm.
FAQs
The biscuits should be stored in an air tight container at room temperature. They will keep for up to two days.
If freezing baked biscuits then make sure they are completely cool, then place them either in a freezer safe bag or container. They will keep for about a month in the freezer.
Yes you can although instead of using 1/2 cup use 3/4 cup of fresh berries.
Over kneading will produce a tough heavy biscuit. Be sure to only mix the dough until just combined, knead a few times and fold the dough only 2-3 times.
More Sourdough discard recipes
Don’t know what to do with your leftover discard? Then why not make some Easy Sourdough Biscuits. Enjoy!
Quick and Easy Sourdough Biscuits
Ingredients
- ½-¾ cup dried cranberries or cherries
- ¼ cup milk
- 1 teaspoon lemon juice
- ⅔ cup sourdough discard (room temperature)
- 1½ cups bread flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup cold salted butter
EXTRAS
- 1-2 tablespoons milk
Instructions
- Pre-heat oven to 375F (190C). Line a cookie sheet with parchment paper.
- In a small bowl add the dried cranberries or cherries and cover with boiling water, let sit for 10 minutes then drain well.
- In a small bowl combine the milk and lemon juice, let sit for 10-15 minutes.
- In a large bowl whisk together the flour, salt and baking powder. Cut in the butter to form a coarse crumb mixture. Stir in the drained berries. Add the discard mixture and stir to just combine. If dough is too dry add a little more milk, 1 tablespoon at a time.
- Move the dough to a floured flat surface and knead a few times to combine (do not over knead). Pat into a small square or rectangle, fold into an envelope turn the dough and fold again. Pat the dough to form a 1 ½ inch thick rectangle and with a 2 ½ inch round cutter make 6 rounds.
- Place the rounds on the prepared cookie sheet, brush with a little milk and bake until golden approximately 15-20 minutes. Serve warm with jam or butter. Enjoy!