Ingredients
- 2 cups (240g) all-purpose flour
- 1 Tbsp baking powder
- ¼ tsp baking soda
- ½–¾ tsp salt
- 1 Tbsp sugar (optional, for slight sweetness)
- ½ cup (113g) very cold unsalted butter (grated or cubed)
- 1 cup (about 240–280g) sourdough discard (cold is fine)
- ½ cup (120ml) cold whole milk or buttermilk (plus a splash more if needed to bring dough together)
- Optional: ½–1 cup shredded cheddar + scallions for savory biscuits; or brush tops with milk/butter before baking
Instructions
1. Preheat oven to 425–450°F (220–230°C). Line a baking sheet with parchment.
2. Whisk dry ingredients (flour, baking powder, baking soda, salt, sugar) in a large bowl.
3. Cut in the cold butter using a pastry cutter, forks, or by grating frozen butter straight in—until the mixture looks like coarse crumbs with some pea-sized pieces.
4. In a separate bowl or measuring cup, whisk the discard with the milk until smooth. Add to the dry mixture and stir gently with a fork or spatula just until a shaggy dough forms (do not overmix—some dry spots are okay; add a splash more milk if too dry).
5. Turn dough onto a lightly floured surface. Pat or gently roll into a rectangle about ¾–1 inch thick. Fold in thirds (like a letter) once or twice for extra flakiness if desired, then pat back to thickness.
6. Cut into squares or rounds with a biscuit cutter (press straight down, no twisting). Place on the baking sheet, spacing 1–2 inches apart.
7. Optional: Brush tops with milk or melted butter for golden color.
8. Bake 12–18 minutes (depending on size and oven) until tops are golden and bottoms are lightly browned. Cool slightly on a wire rack.
Tips
- Keep everything cold for maximum flakiness. Grating the butter is a game-changer.
- How to freeze:
- After cutting/shaping the biscuits, place them on a parchment-lined tray in a single layer (not touching).
- Flash-freeze for 30–60 minutes until solid.
- Transfer to a freezer bag or airtight container (with parchment between layers if stacking). Freeze for up to 2–3 months.
- To bake from frozen: Preheat oven as directed (or slightly hotter if needed). Place frozen biscuits on a lined sheet and bake, adding 3–8 extra minutes to the time. No need to thaw—they bake beautifully straight from the freezer and often rise even taller due to the cold start.