Sourdough Cheddar Biscuits
Tender, fluffy & savory, these sourdough cheddar biscuits are whipped up quickly and will be on your dinner table in just 30 minutes or less! Easy, cheesy and filled with sourdough discard, these biscuits are a quick and delicious side dish with dinner.
Servings: 8 biscuits
Equipment
- bench scraper
Ingredients
- 145 grams all-purpose flour heaping 1 cup, see recipe notes
- 15 grams baking powder 1 Tablespoon
- 8 grams salt 1 teaspoon
- 130 grams shredded sharp cheddar cheese about 1 cup
- 240 grams sourdough discard 100% hydration sourdough, about 1 cup
- 110 grams heavy cream about 1/2 cup
- melted butter for brushing optional
Instructions
- Preheat the oven to 425º Fahrenheit.
- In a large bowl, mix together flour, baking powder and salt.
- Shred a little over 1 cup of sharp cheddar cheese (130 grams) and add to the flour mixture. Mix together until evenly distributed. I always shred my own cheese because I think it has a better flavor and texture but you could use pre-shredded cheese too.
- Add 240 grams of cold sourdough discard (see recipe notes) and 110 grams of heavy cream. Gently mix to combine. If the biscuits are too crumbly to hold together, add a little more cream. If they are too wet, add a little extra flour.
- Lightly flour the counter and gently dump biscuit dough on the counter. Knead once or twice, being careful not to overwork the dough. Form into a circle about an inch to an inch and a half thick.
- Using a bench knife or a sharp knife, cut the biscuits into eight wedges.
- Line a baking sheet with parchment paper and set each biscuit on the paper spread a little bit apart.
- Bake for 12-14 minutes at 425 degrees until lightly browned and baked through. Brush the tops with melted butter if desired. Enjoy!
Notes
Sourdough Discard: This recipe is made with 100% hydration sourdough discard. If you feed your starter more or less flour/water, you'll want to compensate in the recipe by adding a little more or less heavy cream. I prefer using cold sourdough discard for these biscuits, but room temperature should work too.
Flour: All-purpose or pastry flour will give the best rise and tender biscuits. I also think a soft whole wheat flour would work well in this recipe.
Substitutions: Add any flavorings you want - garlic, fresh or dried herbs or even jalapeños would be delicious!
Nutrition
Calories: 207kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 697mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 0.1mg | Calcium: 237mg | Iron: 1mg
