Sourdough Biscuits
, 8–24 h (mostly fermentation), Makes 12
Tangy sourdough biscuits made with discard, fermented overnight for depth, then baked until golden.
| 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 | |||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.