Scallion Sourdough Biscuits (using sourdough discard)

To celebrate the naming of my almost one year old starter John Dough, I decided to make biscuits for the first time.  Because I have just enough discard I am making the biscuits using John Dough’s discards.

I made small adjustments to a recipe from thekitchn.com.

9B0F8CE1-FB83-423C-B484-56AF97E7E179.jpeg

5FBFC987-F7E3-45CE-B531-B9D4EC64AC3A.jpeg

9E38CE61-F151-4E37-B68C-D52781B42CD9.jpeg

INGREDIENTS

• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 8 tablespoons (1 stick) cold unsalted butter
• sourdough starter discard (227 g)
•                 3 scallions chopped finely

INSTRUCTIONS

• Arrange a rack in the middle of the oven and heat the oven to 425ºF. 
• Place 3/4 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1 teaspoon kosher salt in a large bowl and whisk to combine. 
• Grate 1 stick frozen unsalted butter on the large holes of a box grater. Add the grated butter to the flour mixture and use your fingers to toss and coat the butter in the flour, breaking up any clumps of grated butter.
• Make a well in the flour mixture and add sourdough starter discard and chopped scallions. Stir together with a spatula until a rough, shaggy dough forms. 
• Scrape the dough out onto a clean work surface. Pat the dough into a 1-inch-thick rough rectangle (about 5 x 7-inches), with a long side close to you. Sprinkle the dough with a little more flour, if needed. Fold the dough using book turns. Repeat with the folding and patting, alternating folding from each side, the bottom, and the top until you have completed a total of 8 folds. At the end, the dough should be a little springy to the touch.
• Pat the dough until 1-inch thick. Use a 2-inch round cutter to cut out biscuits. Gather the scraps together and then do a few more book turns again patting it out about 1 inch thickness.  Cut out more as needed. Discard the scraps of leftover dough.
• Place the biscuits on a skillet arranging them so they just barely touch each other. Bake until golden brown, 17 minutes. Serve immediately with butter.