Save and Bake Sourdough Biscuits

 

Save and Bake Sour Dough Biscuits

Save and Bake Sourdough Biscuits

Cansanity
I might be an unusual sourdough baker in that I set out some days just to create the discard. So rather than feeding my starter to get it going well to use the "fed" starter, I feed the starter and save the discard for days, so that I can use the "unfed" starter. I do this for 2 or 3 days, collecting the discard. Once I have 3 cups of "unfed" starter in the fridge, I can crank out three batches of these beautiful biscuits in less than an hour. Super delicious warm, straight out of the oven or beautiful to serve as a side with a soup or salad.
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Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course breakfast, lunch
Cuisine American
Servings 30 biscuits

Equipment

  • 2 baking sheets
  • parchment paper-optional

Ingredients
  

For three-four days, feed your sourdough starter and save the discard in the fridge until you have 3 cups of discard. This will become your 3 cups of "unfed" starter.

    To three medium sized bowls add:

    • 1 cup all-purpose flour
    • 2 tsp baking powder
    • ¾ tsp salt

    To three small bowls cut up:

    • 8 tbsp (4 oz) cold unsalted butter

    To three small bowls add:

    • 1 cup "unfed" sour dough starter

    Instructions
     

    • Preheat your oven to 425°F and set your rack in the oven to the top third.
    • Line two baking sheets with parchment paper.
    • Working with one bowl of the flour mixture at a time, add the butter and use a pastry cutter to cut the butter into the flour. Do this until the butter is only visible in small clumps - the size of a small pea.
    • To that first medium bowl, add the first small bowl of sourdough starter. Cut it in a bit, using knives and then stir it with a spoon. Then, using your hands, knead the rest of the dry ingredients into the the dough. Knead the dough 10-15 times.
    • Set the dough out on a floured surface and roll to about ¾"-1" high and cut with a 2" biscuit cutter into biscuits.
    • Put the biscuits on the baking sheet and bake for 22-25 minutes until the tops the biscuits are lightly browned.
    • While your first biscuits are baking, repeat the process of adding the cold butter to the flour mixture in the second bowl, then the starter, knead and roll etc.
    • Repeat with the last bowl of flour, etc.
    • Freeze the biscuits for one month.
    Keyword biscuit, sourdough
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