Description
Deliciously cheesy and fluffy sourdough discard cheddar biscuits, perfect for using up your sourdough starter discard. These biscuits combine sharp cheddar and fresh thyme for a savory, aromatic flavor that complements any meal or snack. Quick to prepare and baked to golden perfection, they offer a tender crumb and a buttery finish.
Ingredients
Dry Ingredients
- 120 g (1 cup) all-purpose flour
- 14 g (1 tbsp) baking powder
- 3 g (1/2 tsp) salt
Wet Ingredients
- 240 g (1 cup) sourdough discard fed and bubbly
- 60 g (1/4 cup) whole milk
Fats and Flavorings
- 57 g (1/4 cup) unsalted butter, cold and cubed
- 100 g (1 cup) sharp cheddar cheese, shredded
- 1 g (1 tsp) fresh thyme, chopped, plus more for garnish
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents throughout the mixture.
- Cut in Butter: Add the cold cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining, which will help create flakiness in the biscuits.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard and whole milk until the mixture is smooth and well combined.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently stir with a spatula just until combined. Be careful not to overmix to maintain tender biscuits.
- Fold in Cheese and Thyme: Gently fold in the shredded sharp cheddar cheese and chopped fresh thyme until evenly incorporated throughout the dough.
- Shape Dough: Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle to prepare for cutting.
- Cut Biscuits: Use a 2.5-inch biscuit cutter to cut out 8 biscuits from the dough. Press straight down without twisting the cutter to help the biscuits rise evenly.
- Arrange and Bake: Place the biscuits on the prepared baking sheet and bake in the preheated oven for 18–20 minutes until they are golden brown and set.
- Cool and Serve: Allow the biscuits to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool slightly. Serve warm, garnished with additional fresh thyme if desired.
Notes
- For best rise and texture, ensure the butter is very cold before cutting into the flour mixture.
- Do not twist the biscuit cutter when cutting the dough, as this can seal the edges and prevent proper rising.
- Use freshly grated sharp cheddar for the best flavor and melt quality.
- Bake immediately after cutting for optimal biscuit height and fluffiness.
- These biscuits freeze well; store in an airtight container and reheat in the oven for best results.
