Sourdough Discard Biscuits Recipe

• servings: 12 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 cups all purpose flour plus 2 tablespoons for dusting

1 ½ teaspoons baking powder

1 tsp baking soda

2 sticks salted butter

1 1/4 cups sourdough discard

Directions

Using a cheese grater (we use a box grater) grate your butter.

Add the cold butter with the flour, baking soda and baking powder in a large mixing bowl.

Combine the flour mixture (including grated butter) with your hands until the butter is pea-sized and mixed with the flour.

Add the sourdough discard to the dry ingredients and mix with your hands until a sticky dough is formed.

Roll the biscuit dough out on a lightly floured surface into a thick rectangle about 1/2” thick.

Using a wide-mouth mason jar, punch out biscuits from the dough.

Set punched biscuits aside, reform the remaining dough, and flatten to 1/2” thick.

Repeat punching out biscuits until no more dough remains.

Place raw biscuits on a greased cooking sheet spaced out 1” for baking.

Cook at 450°f for 16 minutes or until the tops are golden brown.

Let biscuits cool and enjoy!