Sourdough Discard Biscuits

• servings: 2 Biscuits

Ingredients

44 grams all-purpose flour

1/2 teaspoons baking powder

1/8 teaspoon baking soda

1/4 teaspoon sugar

1/4 teaspoon table salt

2 TB milk

56 grams sourdough discard (cold)

2 TB oil or melted butter

Directions

This recipe uses sourdough starter discard. It might also work to replace starter with 28 g sour cream and 28 g cornstarch

1. Adjust oven rack to middle position and set oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Whisk milk and sourdough discard in medium bowl. Add oil or melted butter and stir until butter forms small clumps.

2. Add discard mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/3 cup dry measure, scoop level amount of batter and drop onto silicone lined sheet pan. Bake until tops are golden brown and crisp, 10 to 14 minutes.

3. Transfer to wire rack and let cool 5 minutes before serving

Notes

Adapted from cooksillustratedhttps://www.americastestkitchen.com/cooksillustrated/articles/2388-quarantinystarter-recipe-sourdough-discard-drop-biscuits

* These are very tender and light

* Oil will give a more tender crumb

* My biscuits finished in about 8 minutes

* Easily made vegan (would probably work well with gf flour)