It’s biscuit week for our bakers in the tent and we are starting to see some bakers crack under pressure.

Just kidding, I am (unfortunately) not in the tent but if you do watch the BBC/Netflix show, The Great British Bake Off, you know that biscuits are no joke. Another unfortunate event, I am also not talking about the British cookie, but the lovely and flaky American biscuit.

I made these yummy biscuits with my sourdough discard that I’ve been hoarding and they were tasty! Especially with some homemade blackberry jelly.

I used Feasting At Home’s quick sourdough biscuits to make these biscuits. I made them with gluten-free flour so they came out a little stickier and I couldn’t roll-fold-cut them, which is fine because they worked perfectly fine as drop biscuits.

Now, these aren’t my usual biscuits, but I love finding new ways to make sourdough discard. Although I guess I could just make crackers forever.

If you want another biscuit recipe to try (and you don’t have sourdough discard), these buttermilk biscuits are THE best! I don’t have a recent photo to show you, but I will share the recipe so you can enjoy them.

Buttermilk Biscuits
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tbsp sugar
1/2 cup unsalted butter, cold and diced
1 cup + 2 tbsp buttermilk

Preheat the oven to 400 degrees. Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut butter into the flour mixture (use a fork or your fingers) until there are pea-sized pieces. Make a well in the center, pour in the buttermilk, and stir until just combined. Turn dough onto a floured surface, and pat it into a rectangle. Fold the rectangle in half, turn the dough half a turn, and flatten it into a rectangle. Repeat twice more. Roll the dough 3/4 inch thick. Cut out 2-inch biscuits and place them onto a prepared baking sheet. Melt 1 tbsp butter and brush the tops of the biscuits. Bake for 15 minutes or until golden brown.

And voila, you have biscuits. Bon appetite!