Ingredients
Scale
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
Wet/Cold Ingredients
- 1 cup (227g) cold sourdough discard
- 1/2 cup (113g) cold butter, cubed
- 1 cup (113g) sharp cheddar cheese, shredded
- 2-4 tablespoons cold buttermilk (as needed)
For Brushing
- 2 tablespoons melted butter
Instructions
- Preheat oven to 450°F (232°C). Line baking sheet with parchment paper.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, salt, and garlic powder.
- Cut in butter: Add cold butter cubes. Cut into flour until mixture resembles coarse crumbs with pea-sized pieces.
- Add cheese and discard: Fold in cheddar cheese and cold sourdough discard. Mix gently. Add buttermilk if needed.
- Shape dough: Turn onto floured surface. Pat to 1-inch thickness. Fold 2-3 times. Pat to 3/4-inch thickness.
- Cut biscuits: Use floured 2-3 inch cutter. Press straight down without twisting. Place on baking sheet.
- Bake: Brush with melted butter. Bake 12-15 minutes until golden brown.
- Serve: Brush with additional butter. Serve warm.
Notes
- Keep all ingredients cold for flakiest biscuits
- Don’t over-mix the dough
- Cut straight down—don’t twist the cutter
- Store leftovers in airtight container up to 2 days
- Prep Time: 15 mins
- Cook Time: 12-15 mins
- Category: biscuits
- Cuisine: American
Nutrition
- Calories: 550 kcal
- Fat: 20 g
- Saturated Fat: 11 g
- Carbohydrates: 50 g
- Protein: 6 g