Can I make these biscuits in advance?

While you can reheat a baked biscuit, the best way to prep biscuits in advance is to freeze them cut and raw. The process is the same as for drop biscuits , scones , cookies , and other similar baked goods: Freeze unbaked biscuits on a parchment-lined sheet pan until solid, about 2 hours, then transfer to a freezer-safe container or bag. Store in the freezer for up to 2 months. When you’re ready to bake, follow the recipe as written, knowing the biscuits may take an extra 5 to 10 minutes to account for defrosting. Baked biscuits can also be frozen first on a parchment-lined sheet pan until solid, then transferred to a freezer-safe container or bag in the freezer for up to 2 months. Defrost, then reheat in a 350ºF oven until warmed through.

What If I don’t have enough starter discard?

If you don’t have the called-for 220 grams of starter discard, and it’s not yet time to re-feed your starter, you can supplement the needed amount with equal weights of more dry flour and fresh water or milk.

Can these biscuits be made vegan?

I can’t guarantee the same results, but if there are brands of vegan butter and sour cream that you feel confident baking with, feel free to give them a try in this recipe.

Can I make these biscuits more sweet or savory?

These biscuits do have some sugar and salt, but are fairly neutral in terms of flavor. To push them more firmly into the sweet realm, consider adding about 1 teaspoon or warm spices like cinnamon or cardamom, and sprinkle the tops of each biscuit with more sugar (you can brush the top with a bit of milk or beaten egg if you have it to help the sugar adhere). To make them more savory, try 1 teaspoon of savory spices or a spice blend, like ground cumin, coriander, or za’atar; and sprinkle the top of each biscuit with a bit of flaky salt (keep the sugar in the recipe, it helps to balance the sourdough’s tang).

Can I swap in another dairy product for the sour cream?

This recipe was specifically developed for sour cream’s specific fat to water ratio. Since other dairy products have different ratios of fat to water, as well as differing consistencies, they could change the dough’s texture and biscuit’s flavor. While heavy cream, milk, or buttermilk are too loose for this dough, full-fat Greek yogurt or ricotta would be the best substitutes for sour cream.

Can I use a biscuit cutter to punch out round biscuits?

If you’d prefer round biscuits, you can use a biscuit cutting to punch out rounds, rerolling and cutting the dough as needed to make them all—but see above for why I recommend cutting into rectangles with a knife.

Rich and Flaky Sourdough Discard Biscuits

Description

Tall, tender, and layers of buttery sourdough discard biscuit goodness. These are perfect sliced and topped with jam.

Ingredients

220 grams (1 cup) sourdough starter discard (fed or unfed, 100% hydration)
143 grams (1/2 cup plus 2 tablespoons) sour cream
250 grams (2 cups) all-purpose flour, plus more as needed for dusting
13 grams (1 tablespoon) granulated sugar
12 grams (1 tablespoon) baking powder
3 grams (1 teaspoon Diamond Crystal or ½ teaspoon Morton) kosher salt
1 gram (¼ teaspoon) baking soda
113 grams (½ cup, 1 stick) cold unsalted butter, cut into ½-inch cubes

Instructions

Heat the oven to 450ºF with a rack in the center. Line a sheet pan with parchment paper.
In a medium bowl, use a fork to stir together the starter discard and the sour cream until combined. Place the refrigerator.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
Toss the butter cubes into the flour mixture to coat them in the powder. Use your fingers to press the butter into thin shards, then continue to work it into the flour mixture until it forms chickpea and lentil-sized pieces.
Drizzle the wet mixture over the sourdough mixture, using a fork to mix together into a shaggy dough. Knead the dough a couple times in the bowl just to bring it together.
Dust a work surface with more flour. Dump out the dough. Gently pat the dough into a 1-inch-thick square.
Use a floured knife or bench scraper to cut the dough square into quarters. Stack the quarters on top of each other, then use your hands or a lightly floured rolling pin to press them down into a 1-inch-thick square. Repeat.
Use your hands or a lightly floured rolling pin to gently press and roll out the dough into a 1 ½-inch thick rectangle. Use a floured knife or bench scraper to carefully trim the outer edge of the dough, re-flouring after each cut. Cut the rectangle into 6 even pieces, re-flouring after each cut. Gently press together the trimmed pieces to make one more biscuit, which will bake off a little less uniform but no less tasty.

Sourdough biscuits cut and ready for baking.
Divide the biscuits evenly on the prepared sheet pan.
Bake the biscuits until puffed and deeply golden brown, 13 to 15 minutes. Remove from the oven and let cool for about 10 minutes, then serve warm.

Notes

If the flour and liquid mixture is too dry, (conservatively) add a little sour cream to help it come together.