Sourdough bread is often an all-day or multi-day affair, but that’s not true of these Buttery Sourdough Biscuits. They’ll be done in well under an hour, and provide the perfect supper side for 2 to 3 people!
I modified this recipe from King Arthur Flour. I found that the biscuits were naturally very pale; the addition of milk on top helped.
These biscuits are so inherently buttery, you almost don’t need to add more butter. Almost.
My next book is out October 1st, and it’s something new and different! It’s fantasy with a literary edge, depicting a new kind of found family–one that includes two unique sentient characters: an anxious murder house and an ancient sourdough starter named Mother. I maintained my own “Mother” for book research (and still do), and therefore have tried a lot of new sourdough recipes over the past while.
Click the book cover below to preorder A House Between Sea and Sky via my affiliate link.
Bready or Not: Buttery Sourdough Biscuits
Equipment
- parchment paper
- biscuit cutter or empty jar
- pastry brush
Ingredients
- 1 cup all-purpose flour plus extra
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick) cold
- 1 cup sourdough discard (227g)
- milk to brush on top
Instructions
- Move the central oven rack up a level, closer to the top heating element. Preheat oven at 425 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, baking powder, and salt. Use a fork or fingers to work the butter into the mixture until it becomes crumbly. Add the starter, mixing until cohesive.
- Flour a section of counter or more parchment paper. Shape the dough into an evenly thick round about 6 inches across. Use a small biscuit cutter or the top of an empty jar to cut four rounds that just touch each other. Set those rounds on baking sheet, spaced out a few inches. Reshape dough scraps to cut out more biscuits, if need be, patting the last bit of dough into a mini biscuit.
- Pour a smidgen of milk into a saucer. Brush onto the tops of the biscuits.
- Bake biscuits for 20 to 25 minutes. They won’t brown much, but the milk on top would help them gain a golden tint.
- Remove from oven. Serve warm.
