Sourdough Discard Raisin Biscuit Crackers

The excess of raisins in the apartment led me thinking about about raisin biscuits, also known as sultanas, a buttery fruit cracker snack from my childhood. It closely resembles pie crust with raisins sandwiched between and rolled in sugar. Crawford’s is the well known brand, and I can’t recall if that was the brand I grew up having, but I do distinctly remember picking the biscuits up at a local asian supermarket and I enjoyed it a lot.

There arn’t many recipes out there, but I found one on King Authur that looked reliable, so I leverage that and sourdough-i-fy it. It is pretty simple to make, and if you have any experience making American style biscuits or pie crust, the process is very similar! Cut frozen butter into a dry flour mixture, add the liquid component (in this case, sourdough discard), press into a dough, chill, roll, assemble, chill, cut bake.

Have you had Raisin Biscuits/Sultanas before? Would love to hear your thoughts, and if you have tried this recipe, give me a tag on Instagram: @craving_nomz.

Looking for more similar sourdough discard recipes? Check these out:

Sourdough Discard Raisin Biscuit Crackers

Flakey, buttery sweet & crisp raisin biscuit cookies.
Prep Time10 mins
Cook Time15 mins
Rest time30 mins
Course: Snack
Cuisine: American
Keyword: cookies, sourdough, sourdough discard
Servings: 6 biscuits

Ingredients

Pastry

  • 35 g all purpose flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 40 g butter frozen
  • 50 g sourdough discard chilled

Filling/toppings

  • raisins
  • coarse sugar
  • egg

Instructions

  • Sift together flour, sugar and salt. Using a coarse cheese crater, grate in butter, tossing it in the flour to prevent sticking. Then using your fingers roll and press the butter into the flour making a crumbly mixture. Add sourdough discard until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Transfer the dough onto a plastic wrap and layer the plastic wrap the dough was wrapped in on top. Using a rolling pin, roll out the dough into a thin rectangular sheet. Brush the dough with egg and generously sprinkle raisins on half of it. Fold the other half of the dough over, "sandwiching" the raisins between, and roll it out until it is even. Chill for 15-30 minutes.
  • Preheat the oven to 350F. Brush the top of the dough with egg and liberally sprinkle on coarse sugar. Make sure there is a generous coating– you want more than you think! Cut the dough into even pieces and place it on a baking sheet.
  • Bake for 15 minutes or until the top of the biscuits are light golden brown. Let the biscuits cool on the baking sheet for a few minutes before transferring to a cooling rack. Enjoy!

Notes

Recipe adapted from King Authur

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