Flakey Sourdough Biscuits
Buttery and ultra flakey biscuits from sourdough discard
Ingredients
- 60 g all-purpose flour
- 50 g sourdough discard chilled
- 25 g butter frozen
- 25 g buttermilk or sour cream or greek yogurt
- 1/2 tbsp baking powder
- 1/4 tsp kosher salt
- 1/2 tsp granulated sugar
Instructions
- Preheat oven to 425F
- Mix together flour, salt, baking powder and any additional seasoning and inclusions. Using a coarse cheese grater, grate the frozen butter into the flour, tossing it in after a few grates to prevent sticking. Pop the bowl in the fridge for about 15 minutes to allow the butter to solidify again.
- Combine chilled sourdough discard and buttermilk. Removed flour mixture from Step 2 from the fridge and add the sourdough mixture to it. Mix and then use your hands to press everything into a shaggy dough. If the mixture is too dry, add a few drops of cold water. Avoid over working the dough.
- Flatten dough into a rectangle and cut it in half. Stack the dough on top of each other. Flatten again and repeat. This will create your layers. Flatten one last time, making the dough about 1 1/2 inch thick. Cut in half to make 2 even pieces and place them on a linned baking sheet.
- Bake for 15 minutes or until the tops are pale brown or, if your prefer, when they are golden.