Gluten-Free Sourdough Biscuits
Warm, flaky, and easy to make, these gluten-free sourdough biscuits turn sourdough discard into a cozy breakfast or snack.
Ingredients
Dry ingredients
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Fat
- 1/4 cup cold butter, cubed Keep cold for flaky layers.
Wet ingredients
- 1 cup sourdough discard
- 1/4 cup milk (or alternative)
Optional
- 1 tablespoon honey Optional, can balance sour flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet.
- In a bowl, mix together the gluten-free flour, baking powder, and salt.
- Add the cubed cold butter and mix with a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Stir in the sourdough discard and milk until just combined; do not overmix.
- Turn the dough onto a lightly floured surface, knead gently a few times, roll to about 1 inch thick, and cut into rounds.
Baking
- Place on the baking sheet and bake for 15–20 minutes until golden brown.
Notes
Serve warm with honey, jam, or your favorite spread. Keep butter cold for flaky layers and do not overwork the dough.