Sourdough Discard Biscuits
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These Sourdough Cheddar Biscuits are a flaky buttermilk biscuit made with sourdough discard and packed with sharp cheddar cheese and green onions. They're perfect as a side for your favorite soup and salad, summer barbecue, or the base for biscuits and gravy.
Servings: 8
Calories: 256kcal
Ingredients
- 1½ cups (200 grams) all-purpose flour
- 2 teaspoons (7 grams) baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons (57 grams) unsalted butter cold, cubed.
- 2 cups (227 grams) sharp cheddar cheese shredded
- ½ cup green onions from two large green onions, thinly sliced
- 1 cup (250 grams) unfed sourdough discard 100% hydration sourdough starter, see notes
- ¼ cup (60 milliliters) buttermilk
- 1 tablespoon melted butter for brushing the biscuit tops, optional
Instructions
- Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper or silicone mat.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.1½ cups (200 grams) all-purpose flour, 2 teaspoons (7 grams) baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.4 tablespoons (57 grams) unsalted butter
- Stir in the cheddar cheese and green onions.2 cups (227 grams) sharp cheddar cheese, ½ cup green onions
- Add the sourdough discard and buttermilk, mixing with a spatula or your hands until just combined.1 cup (250 grams) unfed sourdough discard, ¼ cup (60 milliliters) buttermilk
- Turn the dough onto a lightly floured surface and gently pat it to about 1-inch thickness. Fold the dough into thirds like a business letter and then rotate the folded dough 90 degrees.
- Repeat the folding and rotating three more times, then pat or roll out the dough to a rectangle 4 inches by 8 inches.
- Use a bench scraper or biscuit cutter to cut out biscuits and place them on the prepared baking sheet. Brush with the melted butter, if using.1 tablespoon melted butter
- Bake for 12 to 14 minutes until the tops are a golden brown.
Notes
This sourdough discard biscuit recipe will make 8 rectangular sourdough biscuits. Or biscuit cutter to make even rounds.
For flaky buttermilk biscuits, keep your ingredients cold and don't overwork the dough.
Use a sharp cutter and cut the biscuits cleanly for them to rise up evenly. The puff pastry-like folds and turns give you layers and layers of flakiness.
If you do not have a sourdough starter, increase the flour by 125 grams (1 cup) and the buttermilk by 125 grams (one half cup). If your sourdough starter is something other than 100% hydration (i.e. equal amounts of water and flour), adjust the flour and buttermilk so you have 325 grams of flour and 185 mL of liquid.
Store leftover sourdough discard biscuits at room temperature for two to three days, or freeze for up to three months.
Nutrition
Calories: 256kcal | Carbohydrates: 23g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 459mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 529IU | Vitamin C: 2mg | Calcium: 250mg | Iron: 1mg