The Sassafras CurioThe Equal Parts Sourdough Biscuit
These flaky sourdough biscuits are quick to make, combining tangy starter, cold butter, and a sweet-savory glaze for a comforting treat you'll crave again and again.
Equipment
- 1 Mixing bowl Large
- 1 Pastry cutter or use fingers
- 1 Baking sheet lined with parchment
- 1 Biscuit cutter round
Ingredients
Main Ingredients
- 1 cup sourdough discard starter from fridge, still good
- 2 cups all-purpose flour the base
- 1 tablespoon baking powder helps rise
- ½ teaspoon baking soda adds lift
- ½ teaspoon salt flavor booster
- ½ cup cold unsalted butter cubed
- ¾ cup buttermilk keep chilled
- 2 tablespoons honey glaze
- 1 tablespoon Dijon mustard for sweet-savory glaze
Instructions
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda and salt.
- Cut in cold butter using fingers or pastry cutter until mix resembles coarse crumbs.
- Stir in sourdough discard and buttermilk until shaggy dough forms.
- Turn dough onto floured surface, pat to 1-inch thick, fold in thirds, rotate, and fold again.
- Flatten to 1-inch thick and cut into rounds using biscuit cutter.
- Place biscuits on baking sheet and bake 15–18 minutes until golden brown.
- While baking, whisk together honey and Dijon mustard.
- When biscuits are done, drizzle glaze over warm biscuits.
- Serve immediately while warm and flaky.
Notes
Store leftovers in foil and refrigerate or freeze. Reheat in microwave or oven as needed.