• Take cold butter and grate it using the larger holes on the cheese grater.
• Place grated butter in the freezer for a few minutes to fully freeze the butter.
• In a small bowl, combine instant dry yeast, dash of honey, and 1/8 C of warm water. Let this sit for a few minutes until the mixture is nice and bubbly.
• 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. Mix until well combined
• Now, add sourdough discard, buttermilk and yeast mixture right on top of your flour mixture and mix until everything is happy and evenly distributed.
• Generously flour your counterspace and roll out the dough into a 1/4 in thick rectangle. (try to get it as rectangular as possible because this will ensure evenly distributed layers).
• Fold your dough in half to make a square and roll that together until you make another rectangle 1/2 in thick.
• Fold it yet again and roll until you have a piece of dough about 1/2 inch in thickness.
• Cut your dough into your desired shapes. (A pizza cutter is great for quick squares if you are in a hurry)
• 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 20-25 minutes or 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.