I had never made biscuits with sourdough, and I’m always looking for new ways to use my sourdough starter discard.
This recipe is heavily adapted from King Arthur Flour sourdough biscuit recipe.
Combine dry ingredients (1 cup flour, 2 teaspoons baking powder, 3/4 teaspoon salt, 2 tablespoons buttermilk powder, 2 teaspoons corn starch) with 1/2 cup cold butter. The reason for the corn starch is that I read that it makes for a more tender crumb on biscuits and cakes. It was an experiment…
I find the best way to make biscuits and pie crusts is in the food processor. I have the Breville Sous Chef and I *love* it. I have used many food processors and this is by far the best. Cut the flour into the butter until the flour holds together between you fingers when you squeeze it.
Add one cup unfed sourdough starter (discard).
Pulse until the dough comes together.
Put dough on a floured cutting board.
Roll into a square (I wanted fast and quick. Not necessarily pretty and perfect).
Cut into squares.
Place on a cookie sheet with parchment paper. Bake in a 425 degree pre-heated oven for 20 to 23 minutes.
Mine didn’t rise very well. I think it was because of the corn starch (the gluten in the flour would have helped the rise, and the corn starch reduces that power). However, they were soft and delicious and perfect for what I was looking for.
I served these with banana jam and chicken and biscuits. They were perfect! But not necessarily pretty.
- 1 cup King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup cold butter
- 1 cup sourdough starter unfed/discard
- 2 tablespoon buttermilk powder
- 2 teaspoons corn starch
- Cut butter into dry ingredients. Add sourdough discard and mix unti together. Roll out into 12X16 square. Cut into squares (or rounds). Place on parchment paper and bake in a 425 degree preheated oven for 20 to 23 minutes until lightly browned.