These biscuits are flaky and delicious! I knock a star off whenever you need lots of butter, but these do the trick for when you are craving biscuits and gravy like I often do. You can use sourdough discard for this recipe which is unfed starter.
Ingredients
200 grams sourdough starter discard or starter
170 grams flour (I used half all purpose and half whole wheat)
1 large egg
8 Tablespoons frozen butter
8 grams salt
2 teaspoons baking powder
1/4 cup shredded cheddar cheese (optional)
- Mix starter and egg.
- In separate bowl, mix flour, salt, baking powder, and cheese.
- Grate frozen butter into the flour mixture and stir gently until flour sticks to the butter.
- Add wet ingredients to the butter/flour mixture. Stir to combine until dry ingredients are mostly combined – should be a shaggy dough.
- Place dough on silicone mat or floured surface and kneed until barely combined. Roll dough into 1/2 inch thickness and do envelope fold (fold 1/3 of dough then other third over top each other, fold sides the same way to make a square.)
- Roll dough into 3/4 inch thick and keep in a square. Cut dough into biscuit shapes using knife or biscuit cutter. Keep edges from getting sealed when cutting (clean, sharp, cuts) to ensure nice, flaky biscuits. Use folding method to combine any remaining dough into a final biscuit
- Place biscuits on lined baking sheet and place into freezer.
- Preheat oven to 450°F and bake for 18 to 22 minutes.
