Sourdough Mickey Morning

Sourdough Starter Diary - entry 8,135,649 - I recently used some discard to make another starter. Consequently I have two starters on my counter. I decided I wanted to store some in a jar to eventually store in the fridge and transferred one to a mason jar which will go into the chill zone tonight. The other I split into two and gave one to my neighbor; the rest of the starter on my counter is destined for either a loaf or bread bowls tomorrow. In the meantime, our sourdough saga continues with some sourdough sandwich biscuits from morning discard.

I followed the recipe from King Arthur and it is on point. The outsides of these biscuits are crunchy and crusty due to being baked at the top of the oven. The insides stay extremely tender and have a pleasant sourdough flavor that is even stronger than a buttermilk biscuit. I brushed some butter over the biscuits after baking to add a little more savory flavor. These delights are delicious with eggs and bacon for a full bodied breakfast but also benefit from a slathering of your favorite jam.

Sourdough Biscuits

Yield 4-6


  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold
  • 1 cup (227g) sourdough starter, unfed/discard


  1. Preheat the oven to 425°F, with a rack in the upper third. Grease a baking sheet, or line it with parchment.
  2. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly.
  3. Add the starter, mixing gently until the dough is cohesive.
  4. Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6" round about 1"-thick.
  5. Use a sharp 2 3/8" biscuit cutter to cut four rounds, cutting them as close to one another as possible. Gently push and pat the scraps into a 2 1/2" x 5" rectangle. Cut two more biscuits. Push and pat the remaining scraps into a 1"-thick biscuit; it'll be slightly smaller than the others.
  6. Place the biscuits onto the prepared baking sheet, leaving about 2" between them; they'll spread as they bake.
  7. Bake the biscuits in the upper third of your oven for 20 to 23 minutes, until they're golden brown.
  8. Remove the biscuits from the oven, and serve warm. Enjoy!


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