Sourdough Discard Biscuits

flaky overnight discard biscuits

Makes 8 biscuits · 249 kcal per serving

Ingredients

• 240 g All Purpose Flour
• 204 g Sourdough Starter
• 101 g Butter
• 84 g Buttermilk
• 7.9 g Baking Powder
• 1.92 g Baking Soda
• 5 g Salt
• 1.9 g White Sugar

Method

1. 1. Mix the flour, baking powder, baking soda, salt, and sugar.
2. 2. Cut or grate in the cold butter until it's in pea-sized bits (chunks make flaky layers).
3. 3. Stir in the discard and buttermilk (and cheddar, for cheddar biscuits) just until a shaggy dough forms; don't overmix; add a splash more buttermilk if it's dry.
4. 4. Rest for the rise: cover and refrigerate 8–24 h (or 2–4 h at room temperature); the wild yeast adds tang and a gentle lift, and the cold firms the butter for flakier layers. (In a hurry, bake right away; the baking powder still carries it.)
5. 5. Pat the dough ~1 in thick, fold it over itself 2–3 times, then cut rounds; press straight down, don't twist the cutter (twisting seals the edges and limits the rise).
6. 6. Bake at 425°F / 218°C 15–20 min, until golden and puffed.
7. 7. Brush the tops with melted butter.

Notes

The base is the flour weight; the discard brings more flour and water on top of that.