Sourdough pancakes? Been there. Sourdough biscuits? We're ready.
. That brownie recipe, of course, is also an excellent use for discard. But, just as you can't make fresh bread every day, you also can't make brownies every day—even if being in quarantine makes enjoying dessert with every meal feel like the right move.A recent conversation with my mother led to another use for discard. She recalled a time in the 1980s, when I was a child, in which sourdough was having a moment within the cooking community of my home town in southern Middle Tennessee.
What really intrigued me about using sourdough discard for biscuits is that the discard essentially takes the place of buttermilk, adding tenderness and tang via the starter's natural acidity. No buttermilk means you can successfully make a dairy-free biscuit, if the mood or necessity strikes you. I've tried this recipe with both milk-based and water-based starters and can attest that it works with either. If you are going fully dairy-free due to allergies or preference, I suggest using high-quality dairy-free butter, such as
in place of traditional butter. Again, you'll get more lift with traditional butter, but the flavor of the Miyoko's is great and the biscuits made from it are equally good.It's great to have this recipe in your corner going intoin the time of the coronavirus pandemic. If you haven't been to the store to re-up your milk, buttermilk, or cream supply, you now have an option for biscuits that don't need the stuff.
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