Sourdough-Discard Biscuits

Ingredients

Instructions

1. 1

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

2. 2

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

3. 3

   Add in 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 herbs and/or grated cheese, if using.

4. 4

   Working with a fork, mix in the sourdough discard to incorporate. Switch to your hands, folding until the dough 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. Fold and press 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 glass. Cut the biscuits 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 and cut to get as many biscuits as possible, repeat the process if necessary and place the 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.