Easy to make and ready in less than 30 minutesthese Discard leavened biscuits are light and tender, with a subtle spicy taste of kvass – the simplest recipe for biscuits!
I love having these biscuits with a bowl of chili, homemade berry jam, or just straight out of the oven with a dollop of butter. I’ve been making them for quite some time (I also have a recipe for unleavened cream biscuits) and I can guarantee you that this is a very forgiving recipe. Follow the step-by-step instructions, watch the video, and even if you’ve never made cookies in your life, you’ll be able to make them — and get delicious results.
Still don’t know how to make kvass? I can show you! Learn how to make a sourdough starter with pictures from day one to day seven.
ingredients
We need simple ingredients for these cream biscuits! I don’t use buttermilk or butter in this recipe, but heavy cream instead, which makes it super easy to mix up and quick to bake. No cookie cutter required!
- The leaven is discarded: You can use a cold dump straight from the fridge for this recipe. The toss adds a tangy flavor to these cookies and makes them even lighter!
- Heavy cream: We use heavy cream instead of butter. It provides the fat that gives biscuits both flavor and tenderness. Do not substitute this ingredient – use one with 33% to 40% fat.
- Sugar and salt: When making biscuits, I use granulated white sugar and fine sea salt.
- All purpose flour: This flour is just right for biscuits. No need for bread flour.
How to make them
Making sourdough cookies from scratch is easy! Just follow step by step and you are golden.
Step 01. In a large bowl, mix together the all-purpose flour, salt, sugar and baking powder. Stir to combine. Add cold heavy cream and discard the sourdough, stir to combine. Knead just until the dough forms.
Step 02. Flour a clean surface and, using your hands or a rolling pin, roll out the dough to about ½ inch thick. Use a round cutter or glass to cut out the dough.
Step 03. Place the cookies on a lined baking sheet and bake for 15 to 18 minutes or until golden brown on top. Make sure the oven is preheated to 425°F.
Step 04. Remove the cookies from the oven and let them cool for 10 minutes before serving.
Expert advice
- Using cold heavy cream and discarding the yeast will give you flakier, crumblier cookies.
- Heat up the oven! It is important to heat it well so that the biscuits rise.
- If you don’t have a round cutter, flatten the dough and use a knife to cut it into squares. They will be just as good as the round ones. In fact, using a knife may be easier for beginners as it helps avoid overworking the dough.
Questions you may have
yes You can use a food processor to make the dough. Add all ingredients and pulse until dough forms. I do this when I make my Earl Gray shortcrust cookies!
The magic here is in the baking powder – it’s what makes these biscuits rise. Check if yours is past its expiry date – baking powder loses its potency after about 6 months after opening. Be sure to add it, as this recipe does not rely on sourdough for leavening!
yes You can replace all-purpose flour with self-raising flour and achieve a similar result. If using self-rising flour, skip the salt and baking powder as the flour already contains both.
Storage and freezing
Store cookies in an airtight container at room temperature for up to 5 days.
You can freeze unbaked cookies. After cutting, wrap each in plastic wrap and place in an airtight container or freezer-safe bag. They will keep for up to 3 months. When baking from frozen, just add a few extra minutes to the baking time.
Easy recipes for getting rid of kvass
Have you tried these Sourdough Biscuits Discard? Please leave a 🌟 star rating in the recipe card below, I’d love to know how it went!
📖 Recipe
Easy yeast biscuits
Easy and ready in less than 30 minutes, these sourdough biscuits are light and tender – the simplest biscuit recipe!
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ingredients
Instructions
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Preheat oven to 425°F.
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In a large bowl, mix together the all-purpose flour, salt, sugar and baking powder. Stir to combine. Add cold heavy cream and discard the sourdough, stir to combine. Knead just until the dough forms.
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Flour a clean surface and, using your hands or a rolling pin, roll out the dough to about ½ inch thick. Use a round cutter or glass to cut out the dough.
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Collect the scraps, roll out the dough again and cut more cookies until there is no dough left. You'll get about 12 cookies if you use a 2-inch round cutter.
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Place the cookies on a lined baking sheet and bake for 15 to 18 minutes or until golden brown on top.
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Remove the cookies from the oven and let them cool for 10 minutes before serving.
Notes
- If you don't have a round cutter, flatten the dough and use a knife to cut it into squares. They will be just as good as the round ones. In fact, using a knife may be easier for beginners as it helps avoid overworking the dough.
- You can replace all-purpose flour with self-raising flour and achieve a similar result. If using self-rising flour, skip the salt and baking powder as the flour already contains both.
Eating
Serving: 1biscuitCalories: 217kcalCarbohydrates: 25gProtein: 4gfats: 11gSaturated fats: 7gPolyunsaturated fats: 1gMonounsaturated fats: 3gCholesterol: 34mgsodium: 273mgpotassium: 59mgFibers: 1gsugar: 1gVitamin A: 471IUVitamin C: 0.2mgcalcium: 63mgIron: 2mg