Sourdough Discard Herb Cheese Biscuits

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 2:4

    [4] He shall judge between the nations,

        and shall decide disputes for many peoples;

    and they shall beat their swords into plowshares,

        and their spears into pruning hooks;

    nation shall not lift up sword against nation,

        neither shall they learn war anymore.

¾ c Sourdough Discard

½ c Buttermilk

2 c AP Flour

½ t Sea Salt

2 t Baking Powder

¾ t Baking Soda

2 T chives

1 c Grated cheese

8 T cold butter, 1 stick

Butter for finishing 

Preheat oven to 450ºF 

Line a baking sheet with parchment 

Whisk together the buttermilk and sourdough starter 

Mix together the dry ingredients in a large bowl

2 cups All-Purpose Flour, ½ tsp Sea Salt, 2 tsp Baking Powder, ¾ tsp Baking Soda, 2 TBS Fresh, chopped chives, 1 cup Grated cheddar cheese

Grate the butter into flour mixture 

Use fingers to distribute through the flour mixture 

Grate 8 T Unsalted butter into flour mixture 

Add buttermilk mixture to dry ingredients

Bring the biscuit dough together

Knead the dough a few times

Add a teaspoon of buttermilk at a time if the dough is still too dry

Transfer the biscuit dough onto a floured work surface and pat down to your desired thickness 

Cut the biscuits with your desired size cutter

Lay parchment on pan

Add Biscuits 

Let Biscuits touch 

Brush with milk or buttermilk

Bake the biscuits at 450 F  for 15 minutes until the tops are golden brown.

Rub tops with butter before serving