Description
Delicious and easy-to-make biscuits that use sourdough discard for an earthy tang and are loaded with sharp cheddar cheese.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup grated sharp cheddar cheese
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon garlic powder
- 3/4 cup buttermilk
- 1 cup sourdough discard
- 1 large egg
Instructions
- Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the cold butter to the flour mixture, blending until crumbly with pea-sized bits.
- Fold in cheddar and chives, then add garlic powder and seasoning.
- In another bowl, mix sourdough discard, buttermilk, and egg until smooth.
- Stir the wet mixture into the dry ingredients until just combined; avoid overmixing.
- Turn dough onto a floured surface, pat to 1-inch thickness, and cut into rounds.
- Place biscuits on the baking sheet, brush with melted butter, and bake for 14-16 minutes until golden.
Notes
Keep butter cold for flaky layers and use freshly grated cheese for best melting.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 240
- Sugar: 1g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
Keywords: sourdough biscuits, cheddar biscuits, easy biscuits, Red Lobster copycat
