Sourdough Buttermilk Cheddar Biscuits - Recipe for Discard
This is another recipe from Full Proof Baking. This is really simple just keep the butter cold and you’re golden. Don’t throw away your discard, there are so many things to make with your discard.
8.5 g sugar
4.g sea salt
4 g baking soda
20 g baking powder
3 g garlic powder
113 g (½ cup) unsalted butter
145 g sharp cheddar. 661
150 g sourdough discard 100% hydration
60-80 g buttermilk
Whisk all dry ingredients together in a large bowl
Grate 113 g (½ cup) frozen unsalted butter into dry ingredients
Then toss butter to coat with flour as you go.
Rest in the freezer.
Grate 145 g (1 ⅓ cup) sharp cheddar into a bowl
Divide and place 35 g of the grated sharp cheddar into a separate bowl to top biscuits later.
Add 150 g of sourdough discard to the 110 g of grated cheddar
Then add 60-80 g of buttermilk ( how much depends on how wet your sourdough discard is) mix with fork to well combined x 1 min.
Move that to the refrigerator.
Then turn on oven set to 475ºF Bake.
Line baking sheet with parchment paper (or use the cast iron skillet)
Working quickly about 20 mins later add wet ingredients on top of dry, use bowl scraper to cut and rotate and fold ingredients together, it is really important not to over work this. The dough should see very dry and shaggy.
Next turn the dough onto the countertop and collect the dough into a mound using the bench scraper as much as possible so not to warm up the butter in the dough. Press it down and then give it a fold. Then using a floured rolling pin roll out the dough to about 10 inches in length. Then cut into thirds and stack (letter fold), repeat this several times turning a quarter turn after stacking each time. Roll to about a one inch thickness then cut out biscuits (do not twist).
Place the biscuits on your parchment lined sheet pan or skillet and use your finger to press the center of each biscuit to create a little indent, about ½” deep, this prevents the biscuits from tipping over when baking.
Finally, top each biscuit with a heap of that extra cheddar we put aside earlier.
Place them into the oven and immediately turn the temperature down to 450ºF.
Bake for 10-12 mins or until they are golden brown.
After baking, let them cool in the sheet/skillet a few minutes before carefully transferring them to a cooling rack.