Sourdough Discard Biscuits

Ingredients

• 240g all-purpose flour · 2 cups
• 12g baking powder (aluminum-free) · 1 tablespoon
• 2g baking soda · ½ teaspoon
• 5g kosher salt · 1 teaspoon
• 4g granulated sugar · 1 teaspoon
• 113g unsalted butter, frozen · 8 tbsp (1 stick)
• 120g sourdough discard · ½ cup
• 120g cold buttermilk · ½ cup

Finishing

• 28g unsalted butter, melted · 2 tablespoons
• 2g flaky sea salt · ½ teaspoon

Method

1. Freeze butter at least 30 minutes. Preheat oven to 425°F (220°C), rack in upper third.
2. Whisk discard and cold buttermilk together until uniform. Refrigerate.
3. Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl.
4. Grate frozen butter into dry ingredients on large holes of a box grater. Toss quickly to coat.
5. Add the wet mixture and fold with a spatula until a shaggy dough forms.
6. Turn out, pat to 1 inch. Cut into 4 squares, stack them, press back to 1 inch. Repeat once more.
7. Pat to a 7×9-inch rectangle, 1 inch thick. Cut into squares or use a floured round cutter.
8. Place biscuits touching on a lined sheet. Optional: freeze 15 minutes before baking.
9. Bake 15–18 minutes until deep golden. Brush with melted butter and sprinkle flaky salt.

Henry's Tip