Sourdough Biscuits

8-24 hrs (mostly fermentation)Makes 12

Tangy sourdough biscuits made with discard, fermented overnight for depth, then baked until golden.

Adjust▾

🌐Translate

⋯

prepPreheat oven to 400°F / 200°C
280 g all-purpose flour	Mix flour, baking powder, baking soda, sugar & salt	Cut in cold butter with pastry blender	Stir in sourdough discard & milk until combined	Cover & ferment at room temperature 8–24 hrs	Roll out 3/4–1 in thick, cut biscuits, reroll scraps	Place on cast-iron skillet or parchment-lined sheet	Bake 400°F / 200°C, 14–20 min until golden
8 g baking powder
4 g baking soda
12 g sugar
4 g salt
113 g cold butter, cut into chunks
250 g sourdough discard
122 ml milk or buttermilk

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.