About the Recipe
Looking for a way to use up sourdough discard? These flaky, buttery biscuits are next level!
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon baking soda
1 stick unsalted butter
1 cup sourdough discard (I use cold, unfed discard)
1/2 cup milk (I use 2%)
Preparation
Place oiled cast iron skillet in oven to preheat oven to 450º.
In a large bowl, combine dry ingredients: flour, sugar, salt, baking soda, and baking powder.
Grate butter into the flour mixture (I use a box grater). Stir into the flour mixture with a fork until butter is covered.
In a medium bowl, whisk together sourdough discard and milk. Add to flour mixture and stir until mostly combined.
Move mixture to a clean work surface and use bench scraper to continue combining. Switch to your hands to knead into a smooth dough.
Using your hands, flatten dough into rectangle shape. Once even, fold dough over itself so it is half the size it was originally. Turn the dough 90º and repeat this process 4 times. This creates the layers in the biscuits.
The final dough should be around 3/4 inches thick, it rises a considerable amount when cooking in cast iron.
Using a biscuit cutter (or glass that is the desired size) cut each biscuit out of the dough. If there is leftover dough, knead it to make more biscuits. Be careful not to over-knead.
Place all biscuits snugly in preheated cast iron. Bake 15 minutes or until golden brown.