Breads and Doughs

Sourdough Cheddar Bay Biscuits

Ingredients

Biscuits:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 6 tablespoons cold butter, cubed
• 1/2 cup active sourdough starter (100% hydration)
• 1/3 cup cold buttermilk (or regular milk plus 1/2 tsp vinegar)
• 1 cup sharp cheddar cheese, shredded

Garlic butter topping:

• 3 tablespoons butter, melted
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• Pinch of salt

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, parsley, and oregano.
3. Add the cold cubed butter and cut it into the dry ingredients with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Gently fold in the shredded cheddar.
5. In a separate bowl, combine the sourdough starter and buttermilk, mixing until smooth.
6. Make a well in the center of the dry ingredients and pour in the starter mixture. Stir gently with a fork just until the dough comes together. It should be slightly sticky but manageable.
7. Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick. Fold the dough in half and pat down again. Repeat the folding once more to create layers.
8. Cut into biscuits with a 2 1/2 inch cutter, or drop large spoonfuls (about 3 tablespoons each) onto the baking sheet, spaced about 2 inches apart.
9. Bake for 14-16 minutes, until the tops are golden brown.
10. While the biscuits bake, combine the melted butter, garlic powder, parsley, and salt.
11. As soon as the biscuits come out of the oven, brush them generously with the garlic butter. Let cool slightly and serve warm.

Notes

• The folding technique creates flaky layers, and the sourdough tang goes well with the sharp cheddar.
• See Sourdough Starter.