Cheesy Sourdough Discard Biscuits
These Cheesy Sourdough Discard Biscuits are soft, buttery, and packed with rich cheese flavor, making them the perfect savory treat. With a subtle tang from the sourdough discard, these biscuits are fluffy on the inside and lightly golden on the outside. They come together quickly using simple ingredients like flour, sourdough discard, butter, and your favorite cheese. Enjoy them as a side dish, snack, or alongside soups and stews for a comforting and delicious addition to any meal!
Ingredients
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold butter cubed
- 1 cup shredded cheddar cheese or your favorite cheese
- 1/2 cup milk or buttermilk
- 1 teaspoon garlic powder optional, for extra flavor
Instructions
Preheat the Oven
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut in the Butter
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Add Cheese and Sourdough Discard
- Stir in the shredded cheese and sourdough discard until combined.
Add Milk
- Slowly pour in the milk (or buttermilk) and mix just until the dough comes together. Be careful not to overmix.
Form Biscuits
- Drop large spoonfuls of dough onto the prepared baking sheet, leaving space between each biscuit.
Bake
- Bake for 12-15 minutes, or until the biscuits are golden brown on top and cooked through.
Serve Hot
- Serve warm with a dab of butter or enjoy them on their own as a cheesy treat.
- Nutritional Information (per biscuit):
- Calories: ~180 kcal
- Fat: 10g
- Carbohydrates: 18g
- Protein: 6g
- Fiber: 1g
- Sugar: 1g
Notes
Tips:
- Custom Cheese Blend: Feel free to experiment with other cheeses like Parmesan or Gouda for a unique flavor.
- Storage: Store leftover biscuits in an airtight container for up to 3 days. You can also freeze them for longer storage and reheat when needed.