These melt-in-your-mouth sourdough cheddar biscuits are moist, flakey, and packed full of flavor. They’re gently seasoned with cayenne pepper and garlic and perfectly risen from the sourdough starter.
DURATION :
SERVINGS : 18 biscuits
INGREDIENTS
- 2 1/2 Cup All Purpose Flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 1/8 tsp gsrlic powder
- 1 large egg
- 1 cup shredded cheddar cheese
- 1 cup sourdough starter discard
- 1/4 cup cold water
- 1/2 Cup Cold Butter
Milky Egg Wash
- 1 large egg
- 2-3 Tbsp milk
INSTRUCTIONS
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Preheat your oven to 400* F. To make these biscuits, start by mixing together the flour, salt, baking soda, baking powder, and seasonings in a bowl.
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Next, using a butter knife, “cut in” the cold butter until the largest pieces are no larger than a kidney bean.
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Then, add in the shredded cheese, egg, and sourdough starter discard. Mix together until just incorporated. If needed, add up to 1/4 cup of cold water so that the dough is moist enought to hold together when you form it into a ball.
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On a floured surface, roll out the dough to around 3/4 inch thickness and cut the biscuits out using a 2 inch biscuit cutter or the rim of a glass cup (as pictured below). You should get between 14- 18 biscuits depending on the size of your cutouts.
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Place all the biscuits on a baking sheet and brush with a milky egg wash. Bake in the preheated oven for 12- 15 minutes, or until the tops are golden brown.
Milky Egg Wash
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In a small cup, mix together one egg and 2-3 Tbsp of milk until they are an even consistency.
