Sourdough discard biscuits

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F. Add flour, baking powder, baking soda, sugar, and salt to a large mixing bowl and combine.

Step 2

Chop the cold butter into chunks and add it to the flour mixture. Cut the butter in with a pastry blender, fork, or your hands.

Step 3

Add sourdough discard and buttermilk, stirring until the ingredients are incorporated.

Step 4

Transfer the dough to a lightly floured surface, rolling it out to about 3/4 to 1 inch thick. Cut out the biscuits using a biscuit cutter, or the rim of a glass.

Step 5

Place the cut biscuits onto a well seasoned cast-iron skillet or a baking sheet lined with parchment paper.

Step 6

Bake for 14 to 20 minutes until the edges start to turn golden brown.

Step 7

Long fermented instructions 1. Add flour and sugar to a large mixing bowl and stir. Chop cold butter into cubes and add to the flour, cutting with a pastry blender. 2. Add the sourdough discard and buttermilk, stirring until just combined. Place a clean tea towel or sheet of plastic wrap over the bowl and allow it to sit at room temperature for at least 8 hours and up to 24 hours. 3. The next day, sprinkled baking powder, baking soda, and salt over the top of the fermented dough. Stir well. 4. On a lightly flowered surface, roll the door out to about 3/4 to 1 inch thick and cut out the biscuits. Cut out as many biscuits as you can, then gather the scraps and roll them out again. 5. Place the biscuits into the prepared cast-iron skillet or baking sheet. Preheat oven to 400°F. 6. Bake biscuits for 14 to 20 minutes or until golden.