What is sourdough starter?

Sourdough Starter is often referred to as "wild yeast", made from flour and water and the wild yeast in the air around us,and it is typically used as the "yeast" when baking Sourdough Bread. The sourdough "discard" - the part of the starter that often goes to waste- can be used to make flavorful biscuits, waffles and pancakes.

How long can you keep sourdough discard?

Keep sourdough discard in the fridge for 7-10 days without feeding. Don't feed the "discard" (only feed the starter that you plan to use for bread). Use the discard up in sourdough pancakes and sourdough waffles. Yes, you can add to the discard.

Can I use sourdough discard to make more starter?

Yes! Simply take some out of the jar and feed it fresh water and flour.

Why are my sourdough biscuits flat?

It is most likely from expired or old baking powder. Also make sure your oven is fully preheated.

Sourdough Biscuits

Description

An easy recipe for Sourdough Biscuits with scallions using discard or sourdough starter. These buttery biscuits can be made in 45 minutes!

Ingredients

Units Scale

1 1/2 cup (180g) All-Purpose Flour (or bread flour) , fluffed, spooned and leveled
1 teaspoon salt (use a little less if using salted butter)
2 teaspoons baking powder
8 tablespoons unsalted, cold butter (or use vegan butter), cut into 1/4-inch slices. (113.5 grams) See notes!
1/4–1/2 cup chopped scallions or chives (optional, of course)
3/4 cup (170g) discard or sourdough starter, unfed
1/2 cup sour cream (or sub vegan sour cream, buttermilk or yogurt)

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Instructions

Preheat oven to 425F
In a medium bowl, mix flour, salt and baking powder.
Work in the cut cold butter into the flour using your fingers until it is unevenly crumbly, with the biggest crumbs the size of peas. Mix in the scallions if using.
Place 3/4 cup starter and 1/2 cup sour cream in a bowl and mix with a fork ( it doesn’t have to be perfectly mixed together).
Pour this into the flour mixture and using a fork, mix until the dough comes together into a very shaggy ball.
Place the ball on a well-floured surface, sprinkle with flour and knead gently just to incorporate ( for 5 seconds- don’t over knead). Pat into a 6 x 10-inch rectangle. Fold up the sides into thirds like a tri-fold envelope and pat again into a 6 x10 inch rectangle. Fold up the sides into thirds again. Re-flour your work surface, adding more if needed. Pat into an 8 x 5-inch rectangle about 1 1/2 inches tall. Cut into 6 equal pieces.
Place on a parchment-lined sheet pan and bake for 20-25 minutes. Check at 15-20 minutes, rotating pan if necessary. Keep baking until biscuits are beautifully golden and internal temp reaches 205F.

Notes

A friend of mine makes this with 3/4 and sometimes 1/2 the butter- and it still turns out. A little less flakey but still pretty good.

Nutrition

Serving Size: 1 biscuit
Calories: 291
Sugar: 0.6 g
Sodium: 408.5 mg
Fat: 18.4 g
Saturated Fat: 11.3 g
Carbohydrates: 27.4 g
Fiber: 1.1 g
Protein: 4.8 g
Cholesterol: 47.4 mg