Sourdough Discard Biscuit Recipe

Measurements:
170g discard
170g buttermilk
400g all purpose flour
10g salt
16g baking powder
3g baking soda
180g cold unsalted butter, plus more for topping
Bake:
Preheat oven to 425˚F (220˚C).
Bake for 15 minutes or until golden brown,
turning once halfway through.
Full Recipe in Baking with Rosehill Sourdough:
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[@SamiRemingtonStorm-ty6ro]

Don't twist the cutter ... Then she twists the cutter. 😆 Lovely results, though! My current biscuit recipe is more "bready", not at all flaky. I'd like to try flaky, for sure. Was there no proofing time in this recipe? Straight into the skillet and bake them?

[@cindyhansen1411]

Just made these and I'm finding that I need to bake them for at least twice as long. I checked my oven temp and it's accurate. Should I be pre-heating the cast iron pan? We don't cover the pan like we do when baking bread, correct? The flavor is good, and the layers are gorgeous. Thanks for the recipe.

[@rosehillsourdough]

I don't preheat my cast iron pan but that may be slowing them down for you. I bake mine for about 15, Ashlynn did hers for around 12. I guess it's super oven dependent! And know I don't cover. I'm glad you're enjoying them!

[@PLJS2018]

I freeze my biscuits and pull them out as needed. Thank you for the tips!!

[@rosehillsourdough]

Great idea!!

[@aminmilad387]

can you please let me know, how much flour and butter I need? thanks

[@rosehillsourdough]

400g AP flour. 180g cold unsalted butter.

[@countlessrecipes]

Thats an exhaustive explanation and thanks for the recipe, looking forward to trying them

[@rosehillsourdough]

Let me know what you think!