Here’s an easy recipe for your sourdough starter discards
1 cup flour
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄3 cup butter, cold
1 cup sourdough starter
Preheat your hot box to 425
Add the dry stuff to your food processor and pulse a couple or 3 times to mix. Cut up the butter to smaller pieces and add, then pulse until the mix looks crumbly. Then add the starter and mix for 30 seconds or so.
Dump out the dough onto a floured board and knead it a bit until it’s mixed well, but don’t overwork it. Roll it to about 3/4 inch and use a small drinking glass to cut the biscuits. Go straight down with the glass, then twist. Rework the leftover dough until there’s one biscuit worth’s left, roll that up and add it.
Bake at 425 for 12-15 minutes on an ungreased cookie sheet, until they are golden brown. Best served warm with butter. (Throw that nasty hydrogenated corn oil away!)
If you have any suggestions on hows to improve this, let me know if the comments.