Sourdough-Discard Biscuits

Ingredients

Instructions

1. 1

   Preheat the oven to 425º F. Line a baking sheet with parchment paper.

2. 2

   Stir the flour, baking powder, baking soda, salt, and sugar together in a medium bowl.

3. 3

   Add in the chilled butter and work with a pastry cutter or your hands to incorporate. You will end up with a mealy mixture. The butter does not need to be completely integrated; some pieces are fine. Work quickly, so the butter doesn't melt. Stir in the herbs and/or grated cheese, if using.

4. 4

   Working with a fork, mix in the sourdough discard to incorporate. Working with your hands, fold the dough over several times until it comes together. There may still be some bits of the flour mixture left. Work it into the dough by adding it in the middle and folding over.

5. 5

   Transfer the dough to a lightly floured board. Press the dough into a 1/2-inch thick rectangle. Fold over in thirds like an envelope and press out to 1/2-inch thick. Repeat this process, folding and pressing a total of three times. Press the dough out the last time to 1-inch thick, cut into biscuits with a 2 1/2-inch biscuit cutter or a glass. Cut the biscuits by pushing straight down; avoid twisting the cutter. Put the biscuits on the baking sheet.

6. 6

   Press the scraps together into a rectangle. Fold in half and press into a 1-inch thick rectangle; cut to get as many biscuits as possible. Repeat this process if necessary to use all the dough. Place these biscuits on the baking sheet.

7. 7

   Brush the tops with the cream, butter, or beaten egg if desired. Bake the biscuits for 15 to 18 minutes until golden.