Sourdough Starter Biscuits
Sourdough bread is delicious and a fulfilling kitchen activity. But you usually end up with quite a bit of "discard" from your sourdough starter. These flakey, buttery biscuits are an easy way to use it up!
Servings 8 biscuits
Ingredients
- 1 cup all purpose flour (120 g)
- 3/4 tsp kosher salt
- 2 tsp baking powder
- 1 stick salted butter cold
- 1 cup sourdough starter unfed/discard
Instructions
- Preheat oven to 425 degrees
- In a medium mixing bowl, mix together flour, salt, and baking powder
- Using a cheese grater, grate the butter into the bowl
- With your hands, mash the mixture together until uneven lumps form
- Add the sourdough starter and keep mixing with your hands until a somewhat dry dough forms
- On a lightly floured parchment lined surface (counter or cutting board work well), press the dough into a large round, about 1 inch thick. No need to use a rolling pin
- Using a knife or circular mold (even a cup or mug will work), make dough into eight biscuits and place on a greased or nonstick baking sheet
- Bake for 22 minutes until the tops and edges start to turn golden
- Serve warm or let cool and store at room temperature on a covered plate or in a container. Should last for a couple days. Or freeze them!