Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.
Sourdough Biscuits
Sourdough biscuits are everything I think biscuits should be: moist and tender inside, crispy and flaky outside, buttery and complex in flavor.
They’re so delicious I’m going to have to start creating sourdough starter discard on a regular basis, which is not my usual starter management style.
Sourdough starter management varies widely as evidenced by this blog post and the comments that follow. Keeping your starter at room temperature or making your levain off a small portion of your overall starter can result in a lot of discard.
Here are some sourdough discard recipes you might enjoy and the amount of starter they use.
Eric’s Sourdough Waffles and Pancakes 255g starter
Melissa’s Naan Flatbread / Savory Babka 200g starter
Sourdough Crackers with Rye and Black Sesame Seeds 300g starter
The biscuit recipe below uses 200g starter and is a close adaptation of Litchfield Kitchen’s biscuits posted on Instagram — where I quizzed her in the comments and she graciously shared all the details. My version has a little less butter and more biscuits in the batch.
Since the original publication of this recipe, I’ve edited it to reduce the butter from 16 to 14 tablespoons, and I changed the order of two steps based on feedback. As always, thank you for your comments and feedback.
Sourdough Biscuits
These sourdough biscuits are buttery, tender, and crispy-flaky, using discard sourdough starter and taking only minutes to prepare.
Ingredients
Instructions
Shopping List
Sourdough Biscuits