How To Make Sourdough Discard Biscuits | Quick & Easy Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine can be more budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce costs.

Preheat the oven to 180°C (356°F) with the fan on.

Prepare a tray with non-stick paper.

In a bowl, combine all-purpose flour, salt, and baking powder, mixing well to distribute evenly.

Add cubed cold butter to the flour mixture and crumble it in using your fingers for about 3 minutes until well combined.

Add the mature sourdough starter to the mixture, ensuring it is not runny and has structure.

Use a scraper to mix the ingredients gently until well combined, then switch to mixing by hand if necessary.

Dust a large chopping board with flour to prevent sticking, ensuring a thick layer is applied.

Press the dough out by hand to about 2 centimeters (0.8 inches) thick instead of using a rolling pin.

Cut the dough into squares using a sharp knife, aiming for 6 decent portions, and trim the sides for even rising.

Glaze the tops of the biscuits with a mixture of egg yolk and milk, brushing only the tops and not the sides.

Place the biscuits on the tray and bake in the oven for 12 to 14 minutes until puffed up and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens