Description
These flaky and golden biscuits combine the tang of sourdough discard with the richness of sharp cheddar, making them a crowd-pleaser for any meal.
Ingredients
Scale
- 1 cup active sourdough discard (unfed)
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne (optional)
- 1 cup cold unsalted butter, cut into small cubes
- 1 1/4 cups cold buttermilk
- 2 cups sharp cheddar, coarsely grated
- 2 tablespoons chopped chives or thyme leaves
- Optional: 1 cup sautéed mushrooms or cooked bacon bits
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper. Stir in the grated cheddar and chopped herbs.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In another bowl, mix the sourdough discard with the cold buttermilk until smooth, then fold into the flour-butter-cheese mixture gently until combined.
- Turn the dough onto a floured surface and pat into a rectangle. Fold the rectangle in half and pat down again; repeat this 2-3 times.
- Use a biscuit cutter to cut out biscuits without twisting the cutter.
- Place the biscuits on the baking sheet, brush with melted butter, and sprinkle with extra cheddar and salt.
- Bake for 12-15 minutes until golden. Let rest for 5 minutes before serving.
Notes
For best results, keep all ingredients cold and avoid overworking the dough. Optional ingredients like sautéed mushrooms or bacon can enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: sourdough biscuits, cheddar biscuits, baking, comfort food, brunch
