Gluten-Free Sourdough Discard Biscuits
Tall, flaky gluten-free biscuits made with sourdough discard, cold butter and a blend of rice, sorghum and tapioca flours, folded once for layers and baked at 425°F.
Gluten-Free Recipe*Flaky Sourdough Discard Biscuits
Tall, buttery biscuits with real layers and a gentle tang, made with a cup of unfed discard and a few simple folds.
