How to Make Rich and Flaky Sourdough Discard Biscuits!

These rich and flaky sourdough starter discard biscuits come together in less than 30 minutes and are the perfect breakfast. Here I'll show you a few secrets to getting the flakiest biscuits (flattened, cold butter and lamination, and cutting the edges!). I know you're going to love these, and they're SO easy 🙂 Get the full (printable) recipe here: https://www.theperfectloaf.com/rich-a... Main dough mix 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 My sourdough cookbook is available now, grab your copy here 👇🏼 https://www.theperfectloaf.com/cookbo... Timestamps 00:00 Introduction 00:05 Add butter to flour 00:17 Add starter and sour cream 00:46 Roll out dough 01:13 First cut: cut dough into quarters 01:23 Stack quarters and roll out 01:58 Second cut: stack, and roll out again 02:51 Third cut: cut stack and roll out a third time 02:58 Trim edges 03:09 Cut into six pieces and transfer to baking sheet 03:33 Brush with melted butter 04:11 Enjoy! #biscuit #baking #theperfectloaf