So we’re going on 6 months of quarantine, self isolation, and face mask wearing. Anyone else have ALL the sourdough starter from back in March when this all really kicked in? I’ve gotten quite tired of the amount of discard I throw away each week (I keep my starter in the fridge), it seems like such a waste. So if you’re in a similar boat, check out this new leftover sourdough starter rosemary biscuits recipe!
Tangent: I’ve been bingeing the new episodes of Lucifer season 5 all weekend and I would desperately love to go rewatch them because apparently I have a “charming Devil solving crimes in Los Angeles with Detective Chloe Decker” problem 😅. Side note, if you’re also a fan and haven’t seen the them yet…they’re SO GOOD!!!!! Get🙌🏻On🙌🏻 It🙌🏻.
Ok anyway my point is, this post shall be brief because I have some super important TV to watch. Again.
This is pretty much your standard buttermilk biscuit recipe with one VERY important addition. Along with fresh rosemary and a hint of garlic, that sourdough starter discard gives them just the right amount of tang!
One tip: I’ve noticed with sourdough starter discard recipes there tends to be some confusion about to feed or not to feed before use? Active or inactive?
I don’t use my starter too often so I keep mine chilling in the fridge and take it out to feed it once a week. When I plan on making this recipe, I save 1 cup of the discard, place it on the counter and let it warm up for about an hour. I do not feed it. I just throw it in the dough and voila!
What are you waiting for? Grab the leftover sourdough starter rosemary biscuit recipe below and get baking!Print
Instead of wasting that sourdough starter discard, whip up these flaky, buttery biscuits with a hint of rosemary, garlic, and just the right amount of sourdough tang!
- 2 1/4 cups all purpose, unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 tablespoon fresh rosemary, roughly minced
- 1 teaspoon garlic powder
- 8 tablespoons unsalted butter, chilled and cut into cubes
- 1 cup active, unfed sourdough starter*
- 1/2 cup buttermilk, well-shaken
- Softened butter to garnish
- Preheat oven to 450˚F. Prepare a baking sheet with parchment paper or a silpat.
- In a large mixing bowl, combine flour, baking soda, baking powder, fresh rosemary, garlic powder, and sea salt until mixed.
- Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
- In a small bowl, whisk together sourdough starter and buttermilk until smooth.
- Pour into flour mixture and stir until just combined into a crumbly ball.
- Turn dough out onto a lightly floured surface. Gently roll out dough into a rectangular shape about ½ inch thick, being careful not to roll the edges too thin.
- Fold the dough crosswise into thirds (similar to folding a letter to fit in an envelope or a three page brochure), and gently roll out dough into the same rectangular ½ inch thick shape. Repeat this process 2-3 more times, again being careful not to roll the edges too much or the layers will seal.*
- Cut dough into rounds with a 2 or 3-inch cookie cutter (you can also use the top of a drinking glass if you don’t have a cutter!). Place on prepared baking sheet. Chill for 15-20 minutes prior to baking to let butter cool back down so your biscuits rise and to allow the gluten do de-activate so they don’t shrink!
- Bake for 15-18 minutes, until golden.
- Cool on a wire rack for 5 minutes. Brush with butter as desired. Serve warm for best taste!
Basically if you keep your starter in the fridge in between feedings, remove a cup and leave it out for an hour or so to warm up/wake up. No need to feed it with flour.