Rumor has it that many of you have given up on your sourdough starter, now that we’re able to move about the city and enjoy some freedom again. Hmm, well if there’s a reason to continue with the daily feeding of this pungent smelling science project, it’s for these biscuits. Sourdough discard is a valuable commodity in my opinion. After using it to not only create wonderful sourdough breads, waffles, brownies and fry-breads at home, I made a batch of chocolate chunk biscuits for Easter, and I think they were some of the best I’ve ever had.
Biscuit making has changed a bit from the traditional method of gently folding together flour, butter and milk. A technique similar to making laminated dough, or croissant and Danish dough, is now my method of choice. Rolling and folding chocolate studded dough, like in this recipe, creates a tiered dough effect, one which is not hard to do. By repeating this technique several times, the biscuits become light and flaky, and are taken to a whole new level, no pun intended.
The sourdough discard replaces any manufactured yeast that you would normally use, and also gives the biscuits a slight tang that is so enjoyable, especially with chocolate. If you’ve ever had a warm sourdough boule or bun with a piece of melted chocolate tucked inside, you know what I’m talking about. These biscuits fall somewhere between that experience and a crispy chocolate croissant served right out of the oven, but with a lot less work. I hope you’ll think twice about discarding the discard.
1 1/2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar + 1 tablespoon for sprinkling
1/2 teaspoon salt + 2 pinches for sprinkling on top
4 ounces butter, chilled and diced
1 cup sourdough discard
1/2 cup heavy cream + 1 tablespoon for brushing on top
2/3 cup chocolate chunks
(Makes 8 Biscuits)
- In a large bowl, whisk together flour, baking powder, 1 tablespoon sugar and 1/2 teaspoon salt.
- Add cold butter, using a fork, press into flour mixture to create coarse crumbs. Add discard and 1/2 cup cream, stir with fork until dough just begins to come together. Cover bowl with plastic wrap and place in refrigerator for at least 3 hours, up to overnight.
- Preheat oven to 375 degrees. Remove bowl and add chocolate chunks, stir. Form dough into ball on a floured surface. Using a floured rolling pin, roll out into a 9 x 5 inch rectangle. Fold dough in half and turn 90 degrees. Repeat three more times.
- Roll dough out again into a 9 x 5 inch rectangle and cut into 8 squares. Place on a silpat or parchment lined baking sheet.
- Brush tops of biscuits with cream and sprinkle with remaining sugar and salt. Bake for 30 minutes, or until puffed and lightly golden brown. Remove and cool for 10 minutes before serving with your favorite jam. Enjoy!