Updated: Oct 20
Super simple, easy biscuits with that flaky texture you crave! These biscuits utilize sourdough discard too, so you can use up your leftover, unfed, discarded starter and prevent waste.
New to sourdough baking? Start here.
Sourdough Discard Cheddar Biscuits
Makes 6-8 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
2 tablespoons fresh rosemary leaves, coarsely chopped *optional
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 and 2 tbsp rosemary leaves (if using). 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. See the video above for a visual of this process.
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. Bake at 425 for 12-15 minutes, until the tops are a golden brown.
10. Serve warm with honey or jam!