If you love tender, flaky, and fluffy biscuits, then wait till you get your hands on these phenomenal sourdough discard cheddar biscuits. They provide similar taste and texture, along with a subtle yet delicate tang that can only be described as delicious and irresistible. Stick around for the full recipe!
Table of Contents
- Why You’ll Love These Sourdough Cheddar Biscuits
- Tips And Tricks For Sourdough Cheddar Biscuits
- Sourdough Cheddar Biscuits
Savory Cheddar Sourdough Biscuits Recipe
These savory sourdough cheddar biscuits are simply to die for. Complete with flaky layers of deliciousness that just taste impeccable with the inclusion of a sourdough starter discard, for that subtle yet scrumptious tangy finish.
- Total Time: 25 mins
- Yield: 18 biscuits 1x
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/8 tsp cayenne pepper
- 1/8 tsp garlic powder
- 1 large egg
- 1 cup shredded cheddar cheese
- 1 cup sourdough discard
- 1/2 cup cold, salted butter
- 1/4 cup cold water
Egg Wash
- 1 large egg
- 2–3 tbsp milk
Instructions
- Combine flour, salt, baking soda, baking powder, salt, cayenne pepper, and garlic powder in a large bowl.
- Use a butter knife to carefully cut the cold butter, until you’re left with smaller pieces. Add this to your bowl of ingredients.
- Add shredded cheese, egg, and sourdough discard. Mix well, then if you find that the biscuit dough is a little tough, simply add 1/4 cup of cold water to moisten the dough enough to handle.
- Roll out the dough until it’s around 3/4 inch thick, and start cutting the biscuits using a 2-inch biscuit cutter. Don’t worry if you don’t have a biscuit cutter, simply use the rim of a glass or cup for similar results!
- Place biscuits on a baking sheet and brush them with a milky egg wash. Bake the biscuits in a preheated oven for 12-15 minutes, or until they are a nice golden brown.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: biscuits
- Cuisine: American
Nutrition
- Calories: 550 kcal
- Fat: 20 g
- Saturated Fat: 11 g
- Carbohydrates: 50 g
- Protein: 6 g
Why You’ll Love These Sourdough Cheddar Biscuits
Generally, biscuits are a crisp, and flaky phenomenon, that we simply cannot get enough of.
However, when you include a sourdough starter discard in your biscuit recipes then you’ve achieved a fluffy biscuit delight! Sourdough cheddar biscuits pack the perfect bite, and tanginess to create a small yet delicate treat, perfect for snack time!
Tips And Tricks For Sourdough Cheddar Biscuits
Making sourdough biscuits is a fairly simple process, especially if you choose to use sourdough discard. Despite this there are a few tricks worth noting, that can help you achieve the perfect flaky biscuit.
Take a look at some of these simple yet helpful tips for this amazing sourdough biscuit recipe.
- Keep your ingredients cold: One of the most effective ways to achieve flaky, fluffy, and well-risen biscuits, is by keeping your ingredients as cold as possible i.e., your butter. The cold butter will help create steam once the biscuits are placed in the oven. This steam is what produces the wonderfully addictive flaky layers. You can use frozen butter, and knead the dough with a fork or whisk. Do not use your hands, as you will risk warming the ingredients.
- Don’t over-mix the biscuit dough: Over-kneading and over-mixing the biscuit dough will only warm your ingredients, therefore creating gluten. The gluten will result in a tough and chewy biscuit, which isn’t what we want at all! Instead, knead the dough a few times, until you’ve achieved a shaggy dough.
- Don’t twist the biscuit cutter: The natural way to cut shapes into our sourdough discard biscuits would be to cut straight down and twist. But if you’re trying to achieve the buttery, flaky layers we all know and love, then this is a big no-no! Twisting the biscuit cutter will only cut off the buttery edges of the biscuits, resulting in flattened biscuits with no layers! Instead, use a floured biscuit cutter or cookie cutter, and cut the biscuits straight down, then quickly lift the cutter up to remove the biscuit.
- Use low-protein flour: When it comes to sourdough biscuits, gluten is the enemy, unlike sourdough bread recipes, which require gluten development to achieve the perfect loaf. If you wish to achieve a perfectly tender, and flaky biscuit, then use low-protein flour.
- Measure your ingredients by weight: Use a baking scale to measure your ingredients. Especially the flour, butter, and sourdough discard.
Here is another great variety for a savory side dish with cheddar – homemade cheddar cheese crackers
Sourdough Cheddar Biscuits
These scrumptious sharp cheddar cheese sourdough discard biscuits will certainly become a favorite snack in your household. And if you’re looking to recreate this recipe with something a tad different, then try these amazing sourdough scones.
