Ingredients
Scale
- 6 tablespoons unsalted butter, refrigerated and cubed
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup sourdough discard
- ¼ cup low-fat buttermilk, plus up to 1 tablespoon more as needed
- 1 egg, for egg wash
Instructions
- Cut the butter into small cubes and return to the refrigerator.
- In a stand mixer, combine flour, baking powder, salt, and sugar. Mix briefly.
- Add cold butter cubes and mix on low speed until mostly incorporated, leaving some pea-sized pieces.
- Incorporate the sourdough discard on low speed until a shaggy dough forms—don’t overmix.
- Transfer the dough to a surface, drizzle buttermilk over it one tablespoon at a time, and gently work until it holds together.
- Press the dough to 1½ inches thick, fold into thirds, and repeat twice.
- Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes.
- Preheat the oven to 375°F convection or 400°F conventional and line a baking sheet with parchment paper.
- Roll out the dough to a 7-inch square and trim it to 6 inches per side.
- Cut into 9 square biscuits, each about 2 inches wide, and make 2 additional biscuits from scraps.
- Arrange biscuits on the baking sheet, brush with egg wash, and bake for 10 to 12 minutes until golden.
Notes
Ensure the butter is very cold for the best texture.
Feel free to vary the thickness of the biscuits according to preference, but adjust the baking time accordingly.
These biscuits are best served fresh and warm.
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.