Why make this recipe
Sourdough Discard Cheddar Biscuits are a delicious way to use up sourdough discard that often goes to waste. These biscuits are not only easy to make, but they are also packed with flavor thanks to the cheese and spices. They make a perfect snack or side dish, great for breakfast, lunch, or dinner. Plus, baking with sourdough discard adds a unique tangy taste, making these biscuits even more special.
How to make Sourdough Discard Cheddar Biscuits
Ingredients:
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp salt
- 1 cup sourdough discard
- 1 stick melted butter (1/2 cup)
- 2 cups cheddar cheese (shredded)
Directions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, cayenne pepper, garlic powder, and salt.
- Add the melted butter, cheddar cheese, and sourdough discard to the dry ingredients. Mix all ingredients together until a large dough ball forms.
- Divide the dough into 9 equal portions and drop them on the pre-lined baking sheet, spacing each dough ball a few inches apart.
- Bake for 12-15 minutes or until the biscuits are firm and slightly golden brown. Remove from the oven and cool for 3-5 minutes on the pan, then transfer to a cooling rack.
How to serve Sourdough Discard Cheddar Biscuits
These biscuits are best served warm. You can enjoy them on their own or with butter. They also pair nicely with soups, stews, or salads for a hearty meal. For an extra treat, add a bit of honey or jam on top!
How to store Sourdough Discard Cheddar Biscuits
To store these biscuits, let them cool completely and then place them in an airtight container. They can be kept at room temperature for a day or in the fridge for up to a week. For longer storage, consider freezing them. Wrap individual biscuits in plastic wrap and place them in a freezer-safe bag. They can be thawed at room temperature or reheated in the oven.
Tips to make Sourdough Discard Cheddar Biscuits
- Ensure your sourdough discard is fed and bubbly for the best flavor.
- Feel free to experiment with different types of cheese for varied taste.
- If you like it spicy, add more cayenne pepper or other spices to your liking.
- Do not overmix the dough, as this can make the biscuits tough.
Variation
For a different flavor, add herbs like chopped chives, parsley, or rosemary. You can also substitute the cheddar cheese with other cheeses such as mozzarella or pepper jack for a unique twist.
FAQs
1. Can I use fresh sourdough instead of discard?
Yes, you can use fresh sourdough, but it may alter the texture of the biscuits.
2. Can I make these biscuits gluten-free?
You can try using a gluten-free all-purpose flour blend, but be aware that the texture may change.
3. How can I tell when the biscuits are done?
The biscuits should be firm to the touch and slightly golden brown on top. You can also insert a toothpick in the center; it should come out clean if done.
Sourdough Discard Cheddar Biscuits
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp cayenne pepper Adjust to taste for spiciness.
- 1 tsp garlic powder
- 1 tsp salt
Wet Ingredients
- 1 cup sourdough discard Ensure it's fed and bubbly for best flavor.
- 1/2 cup melted butter 1 stick, melted.
- 2 cups cheddar cheese, shredded Feel free to substitute with other cheeses.
Method
Preparation
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, cayenne pepper, garlic powder, and salt.
- Add the melted butter, cheddar cheese, and sourdough discard to the dry ingredients. Mix until a large dough ball forms.
- Divide the dough into 9 equal portions and drop them on the pre-lined baking sheet, spacing each dough ball a few inches apart.
Baking
- Bake for 12-15 minutes or until the biscuits are firm and slightly golden brown.
- Remove from the oven and cool for 3-5 minutes on the pan, then transfer to a cooling rack.