These biscuits are great as a breakfast or a side to an amazing dinner! My first attempt as you can see isn’t the prettiest but they tasted absolutely amazing!
Recipe:
Ingredients;
- 1/2 cup discard
- 1 cup milk ( i substituted for dairy free)
- 2 tsp Apple cider vinegar (optional)
- 2 3/4 cups all purpose flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp sea salt
- 1 1/2 sticks of butter (3/4 cup)
Instructions:
- Line a sheet pan with parchment paper and make room in the freezer
- In a spouted measuring cup add discard, milk, and ACV (optional). Whisk and set aside
- in the mixing bowl whisk flour, salt, sugar, baking powder, and baking soda to flour mixture and cold butter. Use hands, fork or pastry cutter, incorporate the butter by pinching and mashing between fingers. Work fast so butter doesn’t melt/=. Should be pea sized amounts of butter. If butter melts stick in the freezer for 10 minutes at a time
- make a well in the middle and pour the sourdough mixture. Save a few tbsp in case dough is dry. Gently mix then add the rest of the mixture.
- Flour countertop and work into a dough. Lightly flour and pat down or roll in 2/4 in square. Cut biscuits into 2 1/2 inch circles.. Freeze biscuits for 15 minutes. You can keep them frozen at this point if you would like to bake at a later date.
- While in the freeze preheat the oven to 375 degrees Fahrenheit. Bake straight from the freezer. Bake 17-19 minute.Store at room temp for 2 days or freeze for up to 3 weeks.