Another great sourdough discard recipe.
If you feed your starter every day, then you know the pain of having to discard you unused starter. But there are various recipes in which it can be used. Check out the Sourdough Bread page to see more. I have discard recipes for rye flour crackers and pancakes.
These biscuits are so simple, it would be a crime not to give them a go. From the time of mixing to pulling them out of the oven no more than 20 minutes will pass.
Make sure your oven is well preheated before you start making the dough. This goes for any bread.
This recipe makes 7 decently sized biscuits. If you want to make more, then just multiply the amount of ingredients.
Watch the video down below for detailed instructions.
140g (5oz) white flour
8g (0.3oz) baking powder
4g (0.15oz) salt
130g (4.6oz) cold butter, cut into cubes
240g (8.5oz) mature sourdough starter at 100% hydration
1 egg yolk mixed with 1 teaspoon of milk for glazing
- Preheat your oven to 180C (350F) fan on.
- In a bowl mix the flour, salt & baking powder. Make sure all the ingredients are well mixed.
- Add the butter and crumble with your fingers until well combined with the flour. This will take around 3 minutes.
- Add the sourdough starter and mix with your scraper. Continue by hand until the dough is well mixed. You do not have to knead the dough, just mix it well so that there are no lumps.
- On a floured surface flatten the dough to around 2cm (0.8in). Cut into the desired shape and size. Use a sharp knife and flour the surface of the dough to prevent sticking.
- Place on a non-stick paper lined baking tray and brush with the egg yolk & milk glaze. Do not brush the sides.
- Bake the biscuits for 12 – 14 minutes or until golden brown all over.
Best enjoyed whilst fresh!
Watch the video here