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Don’t toss that sourdough discard! Make biscuits

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The Perfect Loaf is a column from software engineer turned bread expert (and Food52's Resident Bread Baker) Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it — basically, any excuse for slathering on a lot of butter. Today, he's discussing how to turn sourdough discard into tender drop biscuits.

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Mixing flour, butter, and a leavener is the starting point for many great baked goods, savory or sweet. Flour provides the structure, and butter gives savoriness (and, of course, that sought-after flaky texture), while the leavener acts to lighten everything up. Adding buttermilk and some ripe sourdough starter brings a touch more tang and tenderness to the equation, giving my sourdough drop biscuits a little something extra.

I like the idea of having a go-to dough that has more than one use in the kitchen, one that can be adapted to suit varying moods, flavors, and palates. It's a bonus that the sourdough starter called for lends not only a touch of flavor, but also tenderness — not to mention that it's a great way to use up any excess sourdough discard from your regular feedings.

This sourdough starter discard is the portion of your starter that's removed during each feeding and replaced with fresh flour and water. The discard is essentially fermented flour and water, and as we know, fermentation brings with it a wide range of unexpected and bright flavors through the acids, alcohols, and other compounds created. Lengthy sourdough fermentation also helps break down the gluten in flour,........

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