The Best Sourdough Discard Whole Wheat Biscuits
These biscuits are so flaky and buttery, they will quickly become your go-to biscuit recipe.
Equipment
- Pastry cutter
- Biscuit cutter
- baking tray
Ingredients
- 1½ cups whole wheat flour
- 1 cup white flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp unrefined salt
- 6 Tbsp cold butter, cubed
- ½ cup sourdough discard
- ¾ cup whole milk
Instructions
- Preheat the oven to 220°C (425°F).
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
- Add the cold cubed butter. Using a pastry cutter or two knives, cut the butter into the flour until the largest pieces are about the size of peas.
- Stir in the cold sourdough discard and cold milk just until a shaggy dough forms and no large dry pockets of flour remain.
- Turn the dough onto an unfloured work surface and gently press it together. Fold it over itself two or three times to create layers, handling it as little as possible.
- Lightly flour the surface and gently pat or roll the dough to 1 inch thick.
- Cut the biscuits with a sharp biscuit cutter, pressing straight down without twisting. Arrange them on an ungreased baking sheet so the sides are just touching.
- Gather the scraps gently and cut additional biscuits.
- Bake for 10–12 minutes, until well risen and golden brown. Brush with melted butter, if desired, and serve warm.
Notes
- Use cold ingredients. Cold butter, milk, and sourdough discard help create tall, flaky biscuits.
- Don't overmix the dough. Stir just until the ingredients are combined. Overworking the dough will make the biscuits tougher.
- For the tallest biscuits, cut straight down with your biscuit cutter without twisting it.
- Bake the biscuits close together if you prefer soft sides, or space them apart for crispier edges.
- Older discard works well. Tangier, unfed discard gives a little more flavor and reacts well with the baking soda, but freshly fed discard also works.
- Whole wheat flour. This recipe uses about 60% whole wheat flour for a hearty flavor while still producing light, tender biscuits. For an even lighter biscuit, substitute some or all of the whole wheat flour with all-purpose flour.
- Freezing. Freeze baked biscuits for up to 3 months. Reheat in a 350°F (180°C) oven until warmed through.