sourdough biscuits

An easy recipe for Sourdough Biscuits with scallions using discard or sourdough starter. These buttery biscuits can be made in 45 minutes!

Sourdough Biscuits 

(180 grams) All-Purpose Flour (or bread flour)

salt (use

baking powder

(8 tablespoons) unsalted, cold butter

scallions

(170 grams) discard or sourdough starter, unfed

sour cream

In a medium bowl, mix flour, salt and baking powder.

Work in the cut cold butter into the flour using your fingers until it is unevenly crumbly, with the biggest crumbs the size of peas.  Mix in the scallions if using.

Place 3/4 cup starter and  1/2 cup sour cream in a bowl and mix with a fork ( it doesn&#8217;t have to be perfectly mixed together).

Pour this into the flour mixture and using a fork, mix until the dough comes together into a very shaggy ball.

Place the ball on a well-floured surface, sprinkle with flour and knead gently just to incorporate ( for 5 seconds- don&#8217;t over knead). Pat into a 6 x 10-inch rectangle. Fold up the sides into thirds like a tri-fold envelope and pat again into a 6 x10 inch rectangle. Fold up the sides into thirds again. Re-flour your work surface, adding more if needed.  Pat into an 8 x 5-inch rectangle about 1 1/2 inches tall. Cut into 6 equal pieces.

Place on a parchment-lined sheet pan and bake for 20-25 minutes.  Check at 15-20 minutes, rotating pan if necessary. Keep baking until biscuits are beautifully golden and internal temp reaches 205F.

My husband requests these on Father’s Day and his birthday. These biscuits always turn out great!

Delicious! Mine weren’t quite as fluffy as yours, but a super tasty way to use that discard.

This is my go to recipe and my go to blog for all the people ingetnhooked on sourdough starter!😁.  I even play with it a little like adding jalapeños and cheddar cheese and garlic powder.  Also, I sometimes substitute the butter for 1/2 olive oil and 1/2 canola oil for a more heart healthy version (I date a cardiologist, and you know how they are about butter!)😒. These biscuits are definitely boyfriend tested and mother approved.  The instructions are great as well. The only thing I will add is I tried doing this with buttermilk and I think the combo of the sourdough and buttermilk make the biscuits too sour. I stick with yoghurt. Thanks for the recipe

Hi Sylvia, thank you for sharing such an amazingly easy recipe! I baked a double batch today and they turned out great. Will be sharing them with my family tomorrow! I dare say these are even better than those i have bought as takeaways from restaurants. Thank you again and stay safe and healthy :)

I'm new at sourdough and biscuit making. These were easy and excellent! Just like your sourdough bread recipe!  Had to hide them from my husband before our company came.
Has anyone tried to make the dough the night before and bake them in the morning?

My third time to use this recipe, and we love these biscuits! And I always double it! It's so fun to bake biscuits the slow and beautiful buttery way of days gone by! I use homemade butter, and the buttermilk that comes with it when I am preparing it!
Thank you! 
(PS - The video attached is actually one for harissa paste! It also looks yummy!)

Wanting a quick breakfast, I made these today using starter that has been sitting in my fridge, unfed, for over a month… They came out fantastic!
The whole story: the way I usually use my starter leaves me no discard. But this starter has been through a lot: it had to travel from the US to Poland, upon arrival it got fed in preparation for baking, and then I found out that my oven had died… After that, I was away, and busy, and so it sat in the back of the fridge until I got a new oven and more time… A few days ago, a bit of it got used for some bread (so I knew it was still alive!), but since I had previously done a feeding without baking, I had way more than I needed. So I made these biscuits.
I am not a biscuit maker, so I didn’t quite know what to expect, but these rose nicely and came out light and fluffy and beautiful and very yummy! I wouldn’t call them flaky (which is what I have heard real biscuits should be), but I am not even sure what that means… I loved these and will purposely create some discard to be able to make them again. :) Thank you!

SO yummy!   I used an unfed starter, and these were so deliciously sour.  My young kids devoured these plain. Didn’t use the scallions this time, but probably will next time.

I have made these biscuits over and over and over !!!!! Winner!!! I made your starter about a year ago and have made the no knead bread ( given loaves during Covid) to members of my church and delighted my husband with biscuits!! 

Delicious 
Thank you so much 

Kim 💕

Best biscuits that I have ever tasted! Light, flaky and easy to make. THANK YOU!!

i used chopped scallions and parsley and brushed the hot biscuits with scape gee when they were straight out of the oven. ooh la la…

https://content.jwplatform.com/videos/Bq9LUER9.mp4

A quick and easy recipe for flaky Sourdough Biscuits with Scallions made with sourdough starter (or discard) that can be made in just 45 minutes! Vegan adaptable! | 60-second Video 

Sourdough Biscuit Video

My simple Sourdough Biscuit recipe makes deliciously flaky biscuits with only a handful of pantry staples and is designed for either active starter or sourdough discard—your choice!

Sourdough Biscuits Recipe

all-purpose flour ((240 grams))

sugar

salt

baking soda

unsalted butter (cold (87 grams))

sourdough starter or discard ((240 grams))

buttermilk or whole milk ((60 milliliters))

Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, whisk to combine the flour, baking powder, sugar, salt, and baking soda.

Cut the butter into small cubes. Add it to the flour mixture and toss to combine. Use a pastry cutter or pinch with your fingers to work the butter into the flour mixture until the butter is in pea-sized pieces. Set aside in a cool place. (Refrigerate if you have the space.)

In a medium bowl, whisk to combine the sourdough starter with the buttermilk or milk.

Add the wet mixture to the dry ingredients and gently stir to bring the dough together. Knead 2 to 3 times in the bowl until the dough comes together in one piece. (If excess flour remains at the bottom of the bowl, add more buttermilk or milk, 2 teaspoons at a time, then gently fold the dough together until it creates 1 piece. The dough will still be shaggy.)

Turn the dough out of the bowl onto a lightly floured surface and press out into a ½-inch thick rectangle. Fold the dough in thirds like a letter, then press to flatten to a ½-inch thick rectangle. Repeat this 2 more times. After the last letter fold, press the dough into a 6x4-inch rectangle, about 1 inch thick.

Cut the dough into 6 equally sized biscuits, 2x2-inches each. (Alternatively, you can use a 2-inch round biscuit cutter to cut rounds, then gently press the excess dough together and re-cut.) If you like, brush the tops of the biscuits with more buttermilk or milk for a golden, glossy finish.

Bake for 16 to 18 minutes, until golden brown. Brush with more melted butter while hot. Serve warm with more butter and/or jam.

These turned out so perfectly- crispy on the outside and soft layers inside. Love! But the webpage is very annoying, reloading constantly.

Making a good simple biscuit can be complicated to make. Loved the straightforward instructions. Nailed it the first time!

Delicious!!! I had a bunch of extra starter and decided to try this recipe. It's so so so good! Thank you John!

These are amazing

Follow his advice from the video and pop them in the freezer for 15 minutes before baking

I didn't have faith that these would rise and look like John's but boy was I wrong! The recipe is a doozy and it is a keeper. Thank you John for a great recipe using sourdough discard.

I made these tonight and they are so easy and so delicious! I doubled the recipe and out of sheer laziness, I grated the butter. They turned out fluffy and amazing. This will be my new go-to for biscuits.

https://www.youtube.com/watch?v=k1Sb3KgT4U4

My delightfully flaky Sourdough Biscuits are buttery, tangy, and layered to perfection. Whether you're craving a hearty Southern breakfast or just want something new for your bread basket, this simple 8-ingredient recipe is just what you need!

RECIPE: https://preppykitchen.com/sourdough-biscuits/

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