These buttery, flaky, sourdough biscuits only take 30 minutes from start to finish because they're made with discard! But if you don't have a sourdough starter - I've got you covered, you can make one using my tutorial or just use my non-sourdough version of this biscuit recipe which is just as delicious!
SOURDOUGH BISCUIT RECIPE
2.5 cups all-purpose flour (315 grams)
1 teaspoon salt (6 grams)
2 tablespoons sugar (25 grams)
4 teaspoons baking powder (18 grams)
3/4 cup cold butter (170 grams)
1 cup sourdough starter (you can use discard or active starter) (240 grams)
1 whole egg (50 grams, approximately)
1/2 cup milk (120 grams)
2 tablespoons butter for the skillet (28 grams)
The detailed recipe with instructions and FAQ: hopewellheight...
Non-Sourdough Flaky Biscuit Recipe: hopewellheight...
Full video this recipe came from: • easy sourdough discard...
How to make a sourdough starter: hopewellheight...
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