A cup of cold discard and half a cup of cold buttermilk bring the dough together after the butter has been cut into the flour.
The dough is folded in thirds twice before cutting, which is where the visible layers come from, and the rounds bake close together at 425°F.
Ingredient Notes
- Sourdough discard
- One cup, fresh and straight from the fridge.
- Cold unsalted butter
- Eight tablespoons, cubed, plus two tablespoons melted for brushing.
- Buttermilk
- Half a cup, cold.
How to Make It
Oven and sheet
Heat oven to 425°F and line a baking sheet.
Dry mix
Whisk all-purpose flour, baking powder, baking soda, and fine salt.
Butter cut in
Cut in the cold unsalted butter until pea-size pieces remain.
Wet stirred in
Stir in cold sourdough discard and cold buttermilk just until a shaggy dough forms.
Folded and cut
Pat into a rectangle, fold in thirds twice, then pat to about 1 inch thick. Cut 10 rounds and place close together on the baking sheet.
Brushed and baked
Brush with melted unsalted butter and bake 15 to 18 minutes until tall and golden.
Cold Butter to Tall Layers
Each stage protects the butter pieces.
Cut in
Cold cubed butter worked into the flour until pea-size pieces remain.
Bind
Cold discard and buttermilk stirred in only until shaggy.
FoldAbout 1 inch thick
Patted into a rectangle and folded in thirds, twice.
Bake15 to 18 minutes at 425°F
Ten rounds set close, brushed with butter.
Success Tips
- Stop mixing as soon as a shaggy dough forms; streaks of flour are fine.
- Cut straight down without twisting the cutter so the edges can rise.
- Chill the cut rounds for a few minutes if the butter has softened.
Why This Recipe Works
- Pea-size butter pieces steam in the oven and separate the layers.
- Keeping the discard and buttermilk cold keeps that butter solid.
- Folding in thirds twice stacks the dough into layers.
- Setting the rounds close together pushes them to rise upward.
Storage and Reheating
Refrigerate
Store airtight at room temperature 1 day or freeze up to 2 months.
Serving Ideas
Split warm and serve with butter and jam, or alongside eggs.
Frequently Asked Questions
What kind of discard should I use?
Fresh, refrigerated discard, used cold.
Where do the layers come from?
Folding the dough in thirds twice before patting and cutting.
