Flaky Sourdough Biscuits

Amy

Soft in the middle with lots of beautiful layers, these flaky

sourdough biscuits are tender and delicious. Made with
sourdough discard, these biscuits are so quick to whip up
and taste incredible warm with a little bit of butter and
homemade jam!

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PREP TIME COOK TIME

20 mins 15 mins

COURSE CUISINE
Breakfast, Side Dish American

SERVINGS
8 biscuits

INGREDIENTS
280 grams all-purpose flour about 2 cups
12 grams baking powder about 1 Tablespoon
6 grams salt about 1 teaspoon
60 grams unsalted butter about 1/4 cup
60 grams cream cheese about 2 oz (1/4 cup)
150 grams sourdough discard cold, about 1/2 cup
175 grams heavy cream about 3/4 cup, see recipe note
45 grams unsalted butter, melted about 3 Tablespoons, reserved to brush on top of biscuits
INSTRUCTIONS
1. Preheat the oven to 500 degrees F. Line a baking sheet with a piece of parchment paper.
2. Whisk together flour, salt and baking powder in a medium-sized bowl.
3. Cut the cold butter into about 16 pieces. Cut the cream cheese into pieces and place on top
of the flour mixture. Using a pastry cutter, cut the butter and cream cheese into the flour
mixture until it resembles coarse crumbs. If there are any little chunks of butter, smoosh
them between your fingers to break them up.
4. Add the cold sourdough discard straight from the fridge on top of the flour mixture. Use a
fork to mix the dough together until almost all of the flour is incorporated with the
sourdough discard. It will look fairly shaggy. Gradually add the heavy cream, a little at a
time. If your discard is very runny you may not use as much heavy cream. Gently mix until
just incorporated and the dough holds together.
5. Dump the dough onto a pastry mat and fold a couple times. Pat out into a circle and use a
rolling pin to roll into an 7-8 inch circle. The dough will be fairly thick. Cut dough with a
biscuit cutter into 8 biscuits. Press down quickly without moving the biscuit cutter. Place
the cut biscuit on the parchment-lined baking sheet and repeat until all the biscuits have
been cut out. Any extra scraps can be pushed together to make an extra biscuit or two,
though it will probably not rise as high as the others. Alternatively you can shape the dough
into a square and cut 9 smaller biscuits out of it using a bench scraper.
6. Put the biscuits in the oven and immediately decrease the heat to 450 degrees F. Bake
biscuits for about 15 minutes until tender on the inside and brown on the outside. If you
prefer a browner biscuit, let bake for a few extra minutes.
7. When biscuits are finished, brush the tops with melted butter. Serve immediately. Enjoy!

NOTES
Sourdough Discard: This recipe is made with 100% hydration sourdough discard. If you feed
your starter more or less flour/water, you’ll want to compensate in the recipe by adding a little
more or less heavy cream. I prefer using cold sourdough discard for flaky layers, but room
temperature should work in a pinch.

Heavy Cream: If your sourdough discard is on the thinner side, or if it's room temperature
instead of chilled/cold, you may not need as much heavy cream. Add cream a little at a time until
all of the flour is sufficiently moistened and the dough comes together.
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