Description
Deliciously flaky Garlic and Herb Sourdough Biscuits made with sourdough discard, fresh herbs, and cheddar cheese, perfect for any occasion.
Ingredients
- 280 grams (2 cups) all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 3 grams (1/2 teaspoon) baking soda
- 4 grams (1 teaspoon) sugar
- 5 grams (3/4 teaspoon) salt
- 113 grams (1/2 cup) unsalted butter (frozen)
- 113 grams (1 cup) cheddar cheese (shredded)
- 2-3 tablespoons of fresh herbs (such as thyme, chives, or parsley)
- 3 grams (1/2 teaspoon) garlic powder
- 200 grams (2/3 cup) sourdough discard (cold)
- 120 grams (1/2 cup) half & half (cold)
- 28 grams (2 tablespoons) butter (melted)
Instructions
- In a large bowl, mix the all-purpose flour, baking powder, baking soda, sugar, and salt until well combined.
- Grate the frozen butter and incorporate it into the dry ingredients until the mixture resembles small peas.
- Add the shredded cheddar cheese, fresh herbs, and garlic powder, mixing thoroughly.
- In a measuring cup, whisk together the cold sourdough discard and cold half and half until smooth.
- Create a well in the center of the flour mixture and pour in the wet ingredients, mixing until a shaggy dough forms.
- If dry flour remains, gradually add extra half and half until most flour is mixed in.
- Transfer the dough onto a floured surface, pat it gently until it holds together, and form a large rectangle.
- Roll out the dough into a rectangle about 9×11 inches and fold it in half lengthwise, repeating one more time.
- Roll out to 1/2 inch thickness, cut out biscuits with a floured cutter, and reroll scraps as needed.
- Preheat the oven to 425°F (220°C). Place biscuits on a lined baking sheet about 1/2 inch apart.
- Freeze biscuits for at least 20 minutes, then bake for 17-20 minutes until golden brown.
- Brush baked biscuits with melted butter before serving warm.
Notes
Chill the dough for 20 minutes before baking to enhance flakiness. Experiment with different herbs and cheese for unique flavors.