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Growing up, biscuits were a staple in my home. Saturday morning biscuits with lots of butter and jam, cheesy scrambled eggs, and orange juice were the usual. And maybe some special weekday mornings too. I can still remember that feeling waking up to the smell of biscuits. It’s funny how food is something that can trigger memories so easily.
As an adult I still expect the weekend biscuits, but now with a cup or two (or more) of coffee. There is no reason to change that wonderful tradition, I mean who doesn’t want biscuits on Saturday morning??
These biscuits are the sourdough version of my mom’s classic biscuits. They are so flaky, buttery, fluffy, soft and packed with the sourdough flavor. The center of the biscuit is so flaky and soft that it will hold all your butter and jam so easily. When you smell them baking in the oven your mouth will literally start to water.
The biscuits are amazing on their own as well as covered in butter and jam. Sometimes I switch it up and use these biscuits to make an ultimate breakfast sandwich with egg, cheese, and lots of avocado. Or I will use these for an afternoon sandwich, even a grilled cheese is perfection on these biscuits! And let’s not forget about covering them in gravy, yum!
Making these biscuits is so easy because mostly everything is done the night before. I love recipes that have you make dough up the night before, especially when you have friends coming over. It is so easy to get everything prepped and ready and then just roll out and bake the biscuits in the morning.
Sourdough Biscuits are the definition of a cozy morning. These sourdough discard biscuits are so easy to make, and unbelievably delicious. Flakey on the outside and soft in the middle, baked to perfection in a cast iron skillet. Top with lots of butter and homemade jam will make for the most wonderful morning.
