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!
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!
Notes
The biscuits should be stored in an air tight container at room temperature. They will keep for up to two days.
The biscuits should be stored in an air tight container at room temperature. They will keep for up to two days.
Nutrition
Calories: 314kcalCarbohydrates: 37gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 520mgPotassium: 61mgFiber: 2gSugar: 7gVitamin A: 698IUVitamin C: 1mgCalcium: 104mgIron: 1mg
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