Description
Savory, flaky, and delicious, these easy sourdough biscuits are the perfect accompaniment to any breakfast or dinner meal! Use them as a base for savory breakfast sandwiches, or as a tasty side at dinnertime. Sourdough discard adds a delicious tang to the biscuit dough, making them delicious and packed with a gut healthy punch.
Ingredients
Scale
Biscuits
- 2 1/2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp garlic powder
- 1 tbsp sugar
- 1 stick cold butter, cubed or grated
- 1 cup cheddar cheese
- 1/2 cup sourdough discard
- 1/2 cup + 2 tbsp buttermilk
Garlic Butter Topping
- 2 tbsp butter, melted
- 1/4 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp freeze dried chives
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, garlic powder, and salt. Add in the grated or cubed butter and work into the dough using a pastry blender or fork. Continue working the butter into the dough until it resembles a coarse, crumbly texture.
- Using a wooden spoon or your hands, stir in the cheese, Add in the milk and sourdough discard, mixing together until just combined. If the dough is too dry, add in more milk 1-2 tablespoons at a time, mixing after each addition, until it reaches the correct consistency.
- Preheat oven to 425 degrees.
- On a lightly floured surface, begin gently rolling out the dough to about 3/4 inch thickness. Use a round biscuit cutter or the mouth of a mason jar to cut out the biscuits. If necessary, collect and pat out extra dough as needed to make more biscuits.
- Arrange the biscuits onto a baking sheet lined with parchment paper or into a well seasoned cast iron skillet, making sure they are all touching. Bake until golden brown, about 15-20 minutes.
- Make the topping: While the biscuits are baking, melt 2 tbsp butter. Mix together with garlic powder and dried herbs and set aside.
- Pull the hot biscuits from the oven and immediately brush the melted garlic butter over the top of each biscuit. Serve warm and enjoy!
Notes
- Make sure to use very cold butter. Sometimes I will even add the butter to the freezer for a few minutes to make sure that it is extra cold. The key to flaky biscuits is very cold butter!
- For super flaky biscuits, flatten and fold the dough before cutting into biscuits. Flattening and folding creates layers! Tip the crumbly biscuit dough onto a work surface and work it together with your hands. Form into a rough rectangle shape and then begin folding. Fold one end of the rectangle in towards the center, and then the other end on top of that as if you were folding a letter into thirds. Turn the folded dough horizontal, and flatten again into a 3/4-inch-thick rectangle. Repeat 2 more times before cutting into biscuits.
- Freezing Instructions: Baked biscuits will freeze well in an airtight, freezer-safe container for up to 3 months! Once you are ready to use them, thaw at room temperature or in the fridge, and then warm them in the oven before enjoying.
To freeze the biscuit dough, prepare the dough according to recipe instructions, wrap tightly in plastic wrap and then freeze for up to 3 months. Thaw overnight in the refrigerator, then continue with baking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
