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Sourdough Biscuits

  • 2 cups (250 grams) all-purpose flour
  • 4 teaspoons (20 grams) baking powder
  • 2 teaspoons (6 grams) kosher salt
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 1½ cups (413 grams) sourdough starter discard, room temperature
  • ½ cup (120 grams) heavy whipping cream
  • 2 tablespoons (28 grams) salted butter, melted
  1. Preheat oven to 425°F (220°C), and position oven rack in upper third of oven. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together flour, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly with some larger pieces of butter remaining. In a small bowl, stir together sourdough discard and cream. Add discard mixture to flour mixture, and stir with a fork until a cohesive dough is formed.
  3. Turn out dough onto a lightly floured surface, and knead gently just until dough comes together. Pat dough into a 10×7½-inch rectangle, 1 inch thick. (The thickness is more important than the size of the rectangle; you want the dough no less than 1 inch thick so that the biscuits puff up beautifully.) Using a sharp knife, cut dough into 12 squares. (If you prefer round biscuits, cut dough using a 2½-inch round cutter, rerolling scraps only once. I find that biscuits formed from scraps never get the loft of the regular biscuits, and squares are just easier.) Place biscuits 2 inches apart on prepared pan. Lightly brush top of biscuits with melted butter.
  4. Bake until golden brown, 13 to 15 minutes, turning pan halfway through baking. Let cool on pan for 3 minutes; serve warm.

 


Source: https://www.bakefromscratch.com/category/recipes/bread/feed/

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