Why not put everything seasoning on everything, including these rich, flaky biscuits! Plus, this recipe utilizes sourdough discard, so you can use up your leftover, unfed, discarded starter and prevent waste.
Sourdough Discard Everything Biscuits
Makes 6 ish medium-sized biscuits
This recipe requires just a mixing bowl, measuring cups, and a sheet pan for baking
3/4 cup all-purpose flour
1 & 1/2 teaspoons baking powder
Pinch of baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter cut into chunks
Scant 1 cup sourdough starter discard
2 teaspoons honey
1/4 cup sharp cheddar cheese, grated
3 tablespoons everything seasoning
1 tablespoon melted butter, unsalted
1. In a medium-sized bowl, mix 3/4 cups all-purpose flour, 1 & 1/2 tsp baking powder, a pinch of baking soda, and 1/2 tsp salt to combine.
2. Add the 6 tbsp cold unsalted butter and with your hands or a pastry cutter, cut into the flour mixture until pebbly crumbs remain (a few small almond size pieces should be the largest pebbles).
3. To the flour and butter mixture, add scant 1 cup sourdough starter discard and 2 tsp honey. Fold a couple of times (the mixture won't be all the way combined and that's fine at this stage).
4. Add 1/4 cup sharp cheddar cheese. Mix again just until the dough holds together. It won't be all the way formed and will still be a bit crumbly.
5. Place the dough in the bowl into the freezer. Preheat the oven to 425 degrees (220 C) and place a rack in the upper third of the oven.
6. Line a baking sheet with parchment paper or a silicone baking mat.
7. Once the oven is preheated, remove the dough from the freezer and turn out the dough onto a lightly floured surface. Using your hands and a rolling pin gently press into a rough rectangle. Fold the rectangle in half on top of itself and roll out again. Repeat this process 3-5 times, this helps develop the flaky layers in the biscuits.
7. After completing the folding process, roll out the dough until it's 3/4 inch thick. Cut into biscuit shape using a biscuit cutter or a medium-sized glass. Reroll the dough scraps to form additional biscuits until all or almost all of the dough is utilized.
8. Arrange biscuits on the baking sheet a couple of inches apart and brush the tops with the melted, unsalted butter.
9. Sprinkle the tops of the biscuits with the everything bagel seasoning.
10. Bake at 425 for 12-15 minutes on a rack in the upper 1/3 of the oven until golden brown.
Serve warm and enjoy!