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.
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.
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