Welcome to Zero-Waste Baking!
If you bake sourdough, then you know the age-old problem: when you’re feeding your dough baby, that means you have to toss out perfectly good starter. But don’t worry, I have a yummy solution! These sourdough discard biscuits are rich, buttery, with the layers of a croissant—perfect when you have extra starter. Let’s dive into this recipe, I promise it’s easy, quick, and eco-friendly! 🌿🍞
Why You’ll Love This Recipe 💚
- Zero-Waste Friendly: Keep your sourdough discard out of the compost and make these delicious biscuits instead.
- Quick: You can have these biscuits ready in less than 30 minutes—no proofing required!
- Versatile: Serve them plain, with butter, or as a side to soups and stews.
- Economical: Made from ingredients you likely already have in your kitchen.
- Light and Fluffy: The sourdough discard adds a unique tang and flaky texture that’s hard to resist. 😋
🥖 Sourdough Discard Biscuits Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold butter (cubed)
- 1 cup sourdough discard
- 1/2 cup whole milk
- Optional: herbs, cheese, or spices
Instructions
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Servings: 10 biscuits | Calories per serving: 180 kcal
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold butter and cut into the dry ingredients until the mixture resembles coarse crumbs.
- Pour in the sourdough discard and milk, stirring until just combined. If too dry, add more milk 1 tablespoon at a time.
- Roll out dough on a floured surface to about 1 inch thick. Cut out biscuits with a cutter or a glass.
- Bake for 12-15 minutes, or until the tops are golden brown.
- Enjoy warm with butter or as a side to any meal! 🧈🥣
Tips for Success 🌟
- Cold Butter: Cold butter creates the flaky layers we love in biscuits. If your kitchen is warm, pop the dough into the freezer for 10 minutes before rolling it out.
- Don’t Overmix: Overmixing the dough can make biscuits tough. Stir until just combined for a tender result.
- Customizable: Add shredded cheese, herbs, or garlic powder for extra flavor!
Nutritional Benefits 🌿
| Benefit | Description |
|---|---|
| Low-Calorie | Each biscuit contains around 180 calories, making them a light option for any meal. |
| Low-Carb | With only 22 grams of carbs per biscuit, these are lower-carb than most breads. |
| Source of Fiber | The sourdough discard provides a small fiber boost, aiding digestion. |
| Good Fats | The butter offers essential fats to help keep you satiated. |
| No Added Sugars | These biscuits have no added sugars, making them ideal for those cutting back on sweets. |
Storage & Freezing Instructions ❄️
Storage: These biscuits are best enjoyed the day they’re baked, but leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven for a few minutes.
Freezing: You can freeze these biscuits for up to 3-4 months. Bake them straight from frozen, but add a few extra minutes to the baking time.
Final Thoughts 💭
Sourdough discard biscuits are a great way to make the most out of your sourdough starter without any waste. They’re easy to make, versatile, and taste incredible. Plus, they add a delicious tangy twist to any meal. Give this recipe a try and turn your discard into something delicious!