As a home cook who has spent a lot of time in the kitchen over the past year and a half, I've had my fair share of successes and failures. While many of my friends were busy perfecting their sourdough starters, I held off, opting instead to make a daily breakfast of eggs, bacon, and canned biscuits. However, as time went on, I couldn't resist the urge to try my hand at sourdough.
After a few attempts at baking the perfect loaf, I found myself making sourdough discard biscuits instead. This not only helped me keep my sourdough starter fed, but it also gave me a regular recipe to use up the discard. While it took some tinkering and figuring out my own oven, I eventually found a relatively easy recipe that works for me. So if you're interested in trying your hand at sourdough, I recommend checking out resources like King Arthur for getting your starter going, and The Perfect Loaf for expert tips.
Sourdough Discard Biscuits
Ingredients
- 1/2 cup of Jovial Organic Einkorn all-purpose flour
- 1/2 cup of organic all-purpose flour
- 2 teaspoons of baking powder
- 3/4 teaspoon of sea salt
- 1 stick of cold salted butter
- 1 cup of sourdough starter
- 1 tablespoon of whole milk
Directions
- Preheat the oven to 425 degrees.
- Combine the all-purpose flour, baking powder, and sea salt in a mixing bowl, and stir until well combined.
- Dice the cold butter into small pieces with a sharp knife, and add them to the flour mixture. Cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the sourdough starter and whole milk to the mixture, and stir until the dough starts to form. The whole milk is optional, but it gives the biscuits a nice golden brown color.
- Begin to fold the dough by hand, rotating a quarter each time you fold. The dough may feel dry at first, but it will start to come together and pick up leftover flour and butter back into itself. The dough is ready to cut just before it becomes sticky again.
- With your hands, press the dough into a rectangle on a work surface. With a biscuit cutter or a sharp knife, cut the biscuits and place them onto a parchment-lined baking sheet.
- Bake the biscuits for 15 minutes or until they turn golden brown.
- Remove the biscuits from the oven and brush the tops with melted butter.
- Serve these delicious sourdough biscuits alongside your favorite wild game sausage or stew.
I've always been intimidated by bread-making, but these sourdough discard biscuits are so easy to make and always turn out tender and flavorful. They're the perfect addition to any meal, especially when paired with a hearty wild game stew.
As I continue to explore the world of sourdough baking, I'm always looking for new ways to use my sourdough starter discard. These biscuits are a great way to use up that discard and create a delicious addition to any meal. For more pantry staples, try making homemade seed crackers using your favorite nuts and seeds. They're great for snacking or as a crunchy topping for salads.
Frequently Asked Questions
How Can I Make My Sourdough Biscuits Rise Properly?
Making sourdough biscuits rise properly requires a few essential steps. Firstly, make sure that your sourdough starter is active and bubbly before using it in your recipe. Secondly, allow your dough to rest and rise in a warm and draft-free location, preferably between 75-80°F. Lastly, use baking powder in your recipe to give your biscuits an extra boost.
What Are Some Creative Ways to Use Sourdough Discard in Baking?
Sourdough discard can be used in a variety of creative ways in baking. Here are a few ideas:
- Add it to pancake or waffle batter for a tangy flavor
- Use it in place of some of the liquid in bread dough for added flavor and texture
- Mix it into cake batter for a unique twist on a classic dessert
- Use it to make crackers or flatbreads for a savory snack
Is It Possible to Make Sourdough Biscuits Without Buttermilk?
Yes, it is possible to make sourdough biscuits without buttermilk. You can use regular milk or a non-dairy milk alternative, such as almond or soy milk, in place of buttermilk. Simply add a tablespoon of vinegar or lemon juice to one cup of milk to create a buttermilk substitute.
Can I Prepare Sourdough Biscuits Using an Overnight Method?
Yes, you can prepare sourdough biscuits using an overnight method. Simply mix together your dough in the evening, cover it, and let it rest in the refrigerator overnight. In the morning, take the dough out of the refrigerator and allow it to come to room temperature before shaping and baking your biscuits.
How Can I Prevent My Sourdough Biscuits from Turning Out Flat?
To prevent your sourdough biscuits from turning out flat, make sure that your dough is not overworked. Overworking the dough can cause the gluten to develop too much, resulting in flat and tough biscuits. Additionally, make sure that your oven is fully preheated before baking your biscuits, and that you are using fresh baking powder in your recipe.
