I’ve been very much enjoying finding new recipes to make with our sourdough discard now that we are up to daily feedings of our starter, Sebastian.  Every week we get about a cup of discard that I try to repurpose instead of throw away.  We’ve had my latest sourdough discard recipe, Whole Wheat Sourdough Waffles, on repeat for the last couple of weeks.  With the recent acquisition of many strawberries now in my freezer, I decided to change it up and make a sourdough biscuit for strawberry shortcakes.

I used a recipe from King Arthur Flour, which I’ll link below.   I didn’t make any changes, and I think the results turned out well!  It called for one cup of the sourdough discard which was exactly what I had, so it was the perfect recipe to use up my discard for the week.  The results were buttery biscuits with a nicely sour flavor and whole wheat appearance from our starter.  We use a 100% hydration starter fed exclusively dark rye, which worked well in this recipe.

I was a little skeptical that it didn’t call to add any extra liquid in the recipe, but it all came together with just the starter!  If you have a little lower hydration starter, extra liquid might be needed.  I added a little sugar to my batch because I wanted these biscuits for shortcake, and that worked out fine!  I got 5 (pretty large) biscuits out of this batch, and they tasted really good with the strawberries.

Link to the recipe is here (click to access it!)

Pictures of my (four remaining) biscuits are up top.

Happy baking, friends!