December 7, 2019
This is recipe is almost straight off the King Arther site, and oh these are good! I love that King Arther has all these recipes for using up the sourdough discard that are just so tasty. I made these for the first time today, and there was only one biscuit left.
Makes 6 large biscuits and 1 smaller 1
- 1 cup of King Arther all purpose flour (4 oz or 120g)
- 2 tsp of baking powder
- 3/4 tsp of salt
- 1/2 cup of cold unsalted butter aka 8 tablespoons (many people in the comments only used 6 tablespoons of butter)
- 1 cup of sourdough discard
- 1 tablespoon unsalted butter for brushing on top (optional)
Baking half sheet, biscuit cutter 2 and 3/8 inches (okay, you can use a knife to make square biscuits if you want), parchment paper, pastry cutter or a fork, medium size bowl, pastry brush
- Preheat the oven to 425°F, with a rack in the upper third. Line a baking sheet with parchment paper. (You can grease your baking sheet if you want instead.)
- Melt the 1 tablespoon of butter. I usually do this by putting the butter in a cup and putting it in the microwave for 10 second burst until the butter melts.
- In the medium size bowl, combine the flour, baking powder, and salt. Using the pastry cutter or fork, cut the butter into the flour until the mixture is unevenly crumbly. I left some larger bits of butter in the flour.
- Add the starter to the flour and butter, and mix gently until the dough is cohesive.
- Turn the dough out of the bowl onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6″ round about 1″-thick. If using a knife to cut the biscuits, pat into a rectangle.
- Cut the biscuits out:
- If you are making round biscuits: Use the biscuit cutter to cut four rounds, cutting them as close to one another as possible. Gently push and pat the scraps into a 2 1/2″ x 5″ rectangle. Cut two more biscuits. Push and pat the remaining scraps into a 1″-thick biscuit; it’ll be slightly smaller than the others.
- If you are making square biscuits: Cut the edges so they are square. Cut down the middle of the long way of rectangle. Then evenly cut three times down the short way. Take the cut edges and pat together to make another small biscuit.
- Place the biscuits onto the prepared baking sheet, leaving about 2″ between them; they’ll spread as they bake.
- Using the pastry brush, brush the tops of the biscuits with the melted butter. You can also dip the top of the biscuit in the melted butter and then place the biscuit, butter side up, on the baking sheet.
- Bake the biscuits in the upper third of your oven for 20 to 23 minutes, until they’re golden brown.
- Remove the biscuits from the oven, and serve hot with butter or let them cool down and serve warm as part of a breakfast sandwich. You can cool them completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage.
Update: I ate the loan biscuit for breakfast today. It was pretty good, and if I had warmed it up, it would have been better. I grew up eating hot biscuits, so room temperature biscuits just aren’t as good. The texture was still the same. It didn’t become stale.