Rosehill Sourdough’s Discard Buttermilk Biscuits Recipe — Ooni Europe
Make the most of your sourdough discard with this easy-to-follow buttermilk biscuit recipe. Use a simple lamination technique to achieve layers of flaky texture with a delicious tangy flavour.
Ingredients
- 6 ounces (170 grams) sourdough discard
- 6 ounces (170 grams) buttermilk
- 1 ¾ cups (400 grams) all-purpose flour, plus extra for dusting
- 2 ½ teaspoons (10 grams) sea salt
- ¾ teaspoon (3 grams) baking soda
- 1 tablespoon (16 grams) baking powder
- ¾ cup (180 grams) cold, unsalted butter, plus more for topping
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