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Sourdough discard rosemary biscuits

Hearty, crunchy snack biscuits reminiscent of Triscuits and artisan crackers, flavoured with fresh rosemary, olive oil, and flaky sea salt.

  • Sourdough starter discard (100% hydration): 200g
  • Whole wheat flour: 60g
  • All-purpose flour: 60g
  • Unsalted butter (softened): 50g
  • Fresh rosemary (finely chopped): 10g
  • Fine sea salt: 4g
  • Olive oil (for brushing): 10g
  • Flaky sea salt (for sprinkling): 3g
  1. In a medium mixing bowl, combine the sourdough discard, whole wheat flour, all-purpose flour, softened butter, finely chopped rosemary, and fine sea salt.
  2. Mix until the flour is fully incorporated and a cohesive dough forms. Knead lightly on a clean surface for 1 to 2 minutes until smooth.
  3. Flatten the dough into a disc or rectangle, wrap tightly in cling film, and chill in the refrigerator for at least 30 minutes (up to 24 hours) to relax the gluten.
  4. Divide the chilled dough into two equal portions.
  5. Place one portion of dough between two sheets of parchment paper. Roll it out as thinly and evenly as possible, roughly 1.5mm to 2mm thick.
  6. Remove the top parchment sheet. Lightly brush the entire rolled surface with olive oil.
  7. Sprinkle the flaky sea salt evenly across the surface, gently pressing it down so it adheres.
  8. Dock the dough all over with a fork to prevent uneven puffing during baking.
  9. Using a pizza cutter or a chef's knife, score the dough into small squares or rectangles (around 3x3cm or 4x4cm).
  10. Slide the parchment paper with the scored dough directly onto a baking sheet.
  11. 180° preheated 18-22 minutes.
  12. Check near the end of baking: the biscuits should be golden brown and crisp throughout. If the outer edges brown faster, remove the perimeter biscuits and return the center ones to the oven for 2 to 3 more minutes.
  13. Repeat the rolling and baking process for the second half of the dough.
  14. Transfer the baked biscuits to a wire rack to cool completely. Snap along the scored edges once cool. Store in an airtight container for up to 2 weeks.