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Biscuits are a timeless breakfast classic. These cheddar chive sourdough discard biscuits invite the novelty of a good ol’ biscuit with an added savory flavor. I honestly don’t know how I went so long without this biscuit in my life.
What is Sourdough Discard?
This recipe calls for sourdough discard. Don’t let the word “discard” deter you from utilizing this golden aspect of sourdough bread making. So, what is it?
When you feed your sourdough starter, there may be a little bit of the initial “hungry” mix left over. This could be a little, or it could be a lot depending on your last feeding and how much bubbly start you intended to make.
I don’t mind making a lot of start in order to get the discard afterwards, because I honestly love making recipes with the discard. They are usually a lot easier and straightforward. If you have a smaller start, and don’t have a lot you are taking off the top before a feed, just have a separate jar to add to and store your discard in. Just remember to use this within a couple weeks.
If you are feeling a little overwhelmed with the baking schedule of a artisan loaf. Slow down and really learn that process while utilizing the benefits of discard recipes in-between. Make a loaf, then try your hand at biscuits or something like naan bread.
Why Cheddar Chive Biscuits?
Honestly, biscuit have been a go to for me when I want to utilize sourdough discard in a big batch while being able to have a ton of frozen ones stocked up to use either throughout the week or upcoming month. If you are a busy person (like a fellow momma), biscuits may be the answer.
These specific biscuits would be amazing with a
Ingredients Needed:
- ½ c FROZEN Butter
- 1 tsp of instant dry yeast
- 1/8 c water
- Dash of Honey
- 2 C All purpose flour (Sifted)
- 1 tsp Salt
- 1tsp Baking Powder
- ¼ tsp baking soda
- 1 1/2c (130g) shredded cheddar cheese
- 1 tbsp (4g) chopped chives
- 1 C (260g) Sourdough Discard
- ½ Buttermilk (128g) (You can make this with ½ milk and ½ tbsp of vinegar if you don’t have buttermilk)
Materials Needed:
- Pastry Cutter or Cheese Grater
- Baking Sheet
- Parchment Paper
- Rolling Pin
Instructions:
I will be using a cheese grater to share instructions with you, if you are more comfortable with the pastry cutter, go ahead and use that….I’m just more apt to using my little grater I already have.
Cheese Grater Method: Take cold sticks (doesn’t necessarily have to be frozen at this point) of butter and shred them through the side that has the larger holes. Then stick in the freezer for a few minutes to freeze the butter.
In a small bowl, combine instant dry yeast with 1/8 C of water and a dash of honey, let this sit for a few minutes until the mixture is nice a bubbly and happy.
In another bowl, mix together flour, salt, baking power, and baking soda
Add frozen shredded butter to flour and mix until the butter is well coated by the flour.
Add shredded cheddar cheese and chopped chives to the flour butter mixture.
Now, add sourdough discard, buttermilk and yeast mixture right on top of your flour mixture and mix until every thing is happy and evenly distributed.
Lightly flour your counterspace and roll out your dough into a cute little rectangle that is about 1/4 in thick.
Fold your dough in half to make a square and roll that together until you make an other rectangle 1/2 in thick.
Fold it yet again and roll until you have a piece of dough about 1/4-1/2 inch in thickness.
Cut your dough into your desired shapes. I’m using a cute flower shaped cutter for these biscuits. It turned out so cute!
Place your cut sourdough discard biscuits in an airtight bag or container and place in the freezer for at least 2 hours. (You can also store your biscuits for long term this way. I’ll usually make a big batch and put a bunch in the freezer to cook for easy breakfasts).
When you are ready to bake:
Preheat oven to 375
Place your frozen biscuits on a parchment paper lined cookie sheet.
Bake for 15-20 minutes until golden brown.
*Note: You can always freeze the dough for these cheddar chive sourdough biscuits and cook them another day. I always make a big batch and store some to bake for fresh and easy breakfasts later in the week.
