Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Cold unsalted butter: 1/2 cup (1 stick), cut into cubes
- Sourdough discard (unfed starter): 1/2 cup
- Buttermilk: 3/4 cup
- Sharp cheddar cheese: 1 cup, shredded
Instructions
- Step 1: Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Step 4: Stir in the sourdough discard and shredded cheddar cheese.
- Step 5: Gradually add the buttermilk, mixing until just combined. Do not overmix. The dough will be shaggy.
- Step 6: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a 2-inch biscuit cutter (or a knife) to cut out biscuits. Place the biscuits onto the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
Notes
- Store cooled biscuits in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- For best results, reheat biscuits in a 350°F (175°C) oven for 5-7 minutes to restore their crispness.
- Serve these warm, split open, and slathered with honey butter for an extra touch of sweetness.
- Don't skip chilling the butter; cold butter creates pockets of steam in the oven, resulting in a flakier biscuit.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American