The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Buttermilk Cheddar Biscuits - Recipe for Discard

Benito's picture
Benito

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.

 

 150 g All purpose flour 

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.

Comments

Bread1965's picture
Bread1965

Benny.. those look terrific.. but would really love to see the crumb shot! Well done!

Benito's picture
Benito

Thank you!  Here’s the crumb shot.  I think that the biscuit would have been even better if I didn’t only feed my starter whole wheat, but they are delicious anyhow and I love the layers.

Bread1965's picture
Bread1965

But I've stopped making biscuits or scones a long while ago.

Loblaws has PC ready mix for scones that's amazing considering it's from a box - you wouldn't believe it. Give it a try..

Also up at Bathurst and St. Clair there's a place called Baker & Scone - best I've ever had. They do both sweet and savory. You shoudl try their blueberry.. I think they do curbside pickup now. But you have to order it a day or so in advance. They freeze well too.

Benito's picture
Benito

I’ve only recently started to make biscuits mostly to use up my discard, not that I have anything against buying a good scone or biscuit.

Benny

loaflove's picture
loaflove

great post benny , thank you.  do you know if it'll work with really old unfed discard from the fridge?

Benito's picture
Benito

There’s really no reason it shouldn’t unless the discard is off, just smell it first to make sure it is OK.

Benny

DanAyo's picture
DanAyo

I used the large percentage of butter (whole stick) that Kristen called for, but the buscuits were dry. Did you experience that?

Benito's picture
Benito

I didn’t find them dry Dan.  You used 100% hydration starter?  Mine was pretty fresh discard so hadn’t developed any hooch so was pretty runny and wet.

Benny

DanAyo's picture
DanAyo

Yes, used all of the butter milk and 100% hydrated starter. I had expected the biscuits to be moist from the fats in all of that butter. 

Benito's picture
Benito

Your flour must have been much more absorbent than mine was, it was a humid day when I made it.  The dough was wetter, but not wet, than the first recipe of biscuits I made and posted here.  But neither baked up dry.  

Benny