Sourdough Cheddar Biscuits Recipe

• servings: 12 servings
• total time: 40 minutes

Ingredients

2 cups all purpose flour (280 grams)

1 teaspoon sugar (12 grams)

1 teaspoon baking soda

1 teaspoons baking powder

3/4 teaspoon salt (4 grams)

1 teaspoon garlic powder

8 tablespoons butter melted (113 grams)

3/4 cup milk (122 grams)

1/2 cup sourdough discard* (125 grams)

1 cup sharp cheddar

3 tablespoons butter (melted)

1 teaspoon dried parsley

Directions

Quick version:

Preheat oven to 400℉. Prepare baking sheet with parchment.

To a large bowl, add flour, sugar, baking soda, baking powder, salt, and garlic powder. Whisk together.

Add melted butter, sourdough starter, milk, and cheese to the flour mixture and mix everything together well.

Scoop the biscuits onto a baking sheet.

Bake biscuits oven for 15 -20 minutes.

While baking, melt butter and add parsley.

Once they are finished baking, using a pastry brush, brush the melted butter and parsley over top of each biscuit.

Long-Fermented Sourdough Biscuit

To a large bowl, add flour, melted, butter, sourdough starter*, sugar, milk and stir until incorporated.

Stir until nicely incorporated.

Place a clean tea towel or plastic wrap over bowl and allow to sit at room temperature at least 8-24 hours.

The next day, Preheat the oven to 400℉ and add parchment paper to a baking sheet.

To the fermented dough add baking soda, baking powder, salt, garlic, and shredded cheese.

Mix everything together well.

Scoop the biscuits onto a baking sheet.

Bake biscuits oven for 15-20 minutes.

While baking, melt butter and add parsley.

Once they are finished baking, using a pastry brush, brush the melted butter and parsley over top of each biscuit.

Nutrition

• Serving Size: 1 biscuit
• Calories: 227 kcal
• Total Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.4 g
• Cholesterol: 39 mg
• Sodium: 423 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 5 g