Description

These golden, flaky biscuits blend tangy sourdough discard with sharp cheddar and cold butter for a tender, layered texture inspired by farmhouse tradition. Perfect for breakfast sandwiches, soup sides, or savory snacks, they showcase zero-waste baking and cozy farmhouse flavor.

Ingredients

Scale

2 cups unbleached all-purpose flour

1/2 cup whole wheat flour (optional)

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

1 cup sourdough discard (100% hydration)

1 cup sharp cheddar cheese, freshly grated

1/2 cup buttermilk (or milk)

1 tablespoon chopped fresh herbs (optional)

Instructions

1. Preheat oven to 425°F and line a baking sheet or cast iron skillet with parchment paper

2. Whisk flour, baking powder, baking soda, and salt in a large bowl

3. Toss grated cheddar with a bit of flour to prevent clumping, then add to the dry ingredients

4. Work cold butter into the flour mixture until it resembles coarse crumbs

5. Stir in sourdough discard and buttermilk until a soft, slightly sticky dough forms

6. Turn dough onto a floured surface and gently pat into a 3/4-inch thick rectangle

7. Fold the dough over itself 2–3 times to build layers, then pat back to 3/4-inch thickness

8. Cut biscuits with a 2.5-inch cutter without twisting and place them touching on the baking sheet

9. Chill biscuits in the refrigerator for 10 minutes to firm up the butter

10. Bake for 13–16 minutes until golden brown and crisp at the edges

11. Brush hot biscuits with melted butter and let rest before serving

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 biscuit

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