Got Sourdough DiscardIngredients1 cup (approx. 240g) Sourdough Discard (Cold, straight from the fridge).2 cups All-Purpose Flour.1 tablespoon Baking Powder (The main leavening agent for that big rise).¾ teaspoon Baking Soda.1 teaspoon Salt.1 tablespoon Sugar (Optional, just to balance the tang).½ cup (113g) Unsalted Butter (Very cold, cut into small cubes).½ cup Buttermilk (Or cold whole milk).For brushing: A little melted butter or milk for that gorgeous golden shine.👩🍳 Instructions1. Cut the ButterIn a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.Add the cold cubed butter to the flour. Using your fingertips or a pastry cutter, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces left. (Keep it cold—those little bits of intact butter create the steam that makes the biscuits flaky!)2. Mix the DoughIn a separate bowl, stir the cold sourdough discard and buttermilk together.Pour the wet ingredients into the flour mixture. Stir gently with a spatula just until the flour is moistened. Do not overmix; the dough should look a bit shaggy.3. The Secret “Folding” Technique (For Maximum Layers)Turn the dough out onto a lightly floured surface.Gently press the dough into a rectangle, then fold it into thirds like a letter.Turn the dough 90 degrees, pat it down, and fold it into thirds again. Repeat this process 3 to 4 times. This is the secret to building those beautiful, visible bakery-style layers!Finally, pat the dough down to a thickness of about 1 inch (2.5 cm).4. Cut and ArrangeUse a sharp, round biscuit cutter to press straight down into the dough. Do not twist the cutter, as twisting seals the edges and prevents the biscuits from rising high.Arrange the biscuits in a baking pan, placing them close together so they touch. Baking them snugly against each other forces them to rise upward rather than spreading outward.5. Bake to PerfectionPreheat your oven to a high 425°F (220°C).Lightly brush the tops of the biscuits with melted butter or milk.Bake for 15 to 20 minutes until they are tall, flaky, and beautifully golden brown on top.
