May 2, 2017 - 7:18pm
In 2009 sephiepoo posted a recipe for sourdough discard biscuits ...
... thank you!
I have made it twice now, and while I still have room to improve, the results have been a big cut above my previous biscuit-making attempts. I credit the recipe, as well as some good info gleaned from Dupree and Graubart's Southern Biscuits.
In any case, very happy to find a use for my discard outside the usual waffle.
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Evil, evil tease --- posting something that looks that incredibly good but not including a link?! Sheesh...
I have seriously just spent the last 20 minutes searching for the recipe since yours look so incredible. I finally found this post in the comments on an old thread: http://www.thefreshloaf.com/comment/77008#comment-77008
Is this the recipe that you are using? Also - what is your starter that you are using in this (flour type, hydration --- and do you have any idea of the weight in grams of the "1 cup" of discard)?
Those look just amazing, and I would love to give them a whirl!
Thank you
I should have thought to post a link!
Yes, that is the recipe. My discard is 100% hydrated, Gold Medal AP flour. I don't have the weight; I used an even cup the first time I made them, and just slightly over a cup the second time, and both times they came out well. You can always adjust your biscuit dough texture when you're mixing by adding either more flour, or more discard, as needed.
I can add that my discard was a mix of discards from 1 to 14 days old. I feed my starter on a weekly basis (unless I'm baking), and my discard jar contained discard from a couple of weeks feeding.
Hope that helps!
Beth
The info does help! I don't actually have discards (I use dabrownman's NMNF rye starter), and have never attempted to make biscuits before, but yours look so good that I'm going to put together a cup of levain just to give these a go...
Thanks again!