These sourdough discard biscuits are tender, flaky, and bursting with that delightful sourdough tang. Plus, they're incredibly simple to make, requiring just a few basic ingredients and minimal effort.
Preheat your cast iron skillet in the oven at 425 degrees F
Make the Biscuit Dough:
Add flour, salt, coconut sugar, and baking powder to the bowl of the food processor (or mixing bowl) and pulse to combine.
Grate the frozen butter into the dry ingredients/ flour mixture.
Add sourdough starter, egg, and milk and then mix until combined with the dry ingredients until you get a shaggy dough. You do not want to over mix here.
Shape and Cut The Biscuits:
Turn out your dough onto a lightly floured surface and fold the dough over into itself until it sticks together in one piece.
Flatten the dough with a rolling pin into a thick rectangle. then roll it over or (tri-fold) the dough.
Flatten the dough again and repeat this process about 5-6 times. This is what builds those nice flaky layers. Do not knead the dough or work it too much with your hands.
Roll it out into a thick rectangle and use a biscuit cutter or wide mouth mason jar lid to cut the biscuits.
Bake the Biscuits:
Add the 2 Tbsp of butter to your preheated cast iron skillet. Return to oven until browned.
Once the butter is browned, twirl your pan to spread the butter evenly over the entire surface of the skillet.
Add the cut biscuits close together in the skillet and brush with a little melted butter for a nice finish.
Bake at 425 for 15-20 minutes. The tops will just start to turn golden brown when they are ready.
Serve immediately or store for later.
Notes
Keep your ingredients cold: Cold butter is essential for creating flaky biscuits. We really prefer frozen butter as it yields the best flaky biscuits ever!
Handle the dough gently: Overworking the dough can lead to tough biscuits. Mix the dough until it just comes together. It should look shaggy.
Use a biscuit cutter or a wide mouth lid: A biscuit cutter ensures uniform biscuits with even baking.
Bake biscuits close together to help them rise taller rather than spreading out. They will be so tender and delicious.
Experiment with flavors: Feel free to add herbs, cheese, or spices to customize your sourdough discard biscuits to your liking.
Storage:
Homemade sourdough biscuits can be stored at room temperature in an airtight container. They last for about 2-3 days on the counter. Allow them to cool completely to avoid too much moisture building up the container.You can store these easy sourdough biscuits in the refrigerator for 5 days, or in the freezer for up to 3 months.