Description
Delightful and flaky biscuits infused with garlic and fresh herbs, perfect for any meal.
Ingredients
- 280 grams (2 cups) all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 3 grams (1/2 teaspoon) baking soda
- 4 grams (1 teaspoon) sugar
- 5 grams (3/4 teaspoon) salt
- 113 grams (1/2 cup) unsalted butter, frozen
- 113 grams (1 cup) cheddar cheese, shredded
- 2-3 Tablespoons fresh herbs (thyme, chives, parsley)
- 3 grams (1/2 teaspoon) garlic powder
- 200 grams (2/3 cup) sourdough discard, cold
- 120 grams (1/2 cup) half & half, cold
- 28 grams (2 Tablespoons) butter, melted
Instructions
- In a large bowl, mix the flour, baking powder, baking soda, sugar, and salt until well combined.
- Grate the frozen butter and incorporate it into the dry ingredients until it resembles small peas. Add the cheddar cheese, herbs, and garlic powder and mix thoroughly.
- In a measuring cup, whisk together the cold sourdough discard and half and half until smooth. Create a well in the center of the flour mixture and pour in the wet ingredients. Mix until a shaggy dough forms.
- If dry flour remains, gradually add more half and half until most of the flour is mixed in.
- Transfer the dough to a floured surface and pat it into a rectangle without overmixing.
- Roll out the dough to a rectangle of approximately 9 inches by 11 inches. Fold it in half lengthwise twice, repeating the rolling and folding to create flaky layers.
- Roll out the dough to about 1/2 inch thick. Cut out biscuits without twisting the cutter.
- Reroll the scraps to create more biscuits until you have 8-9 total.
- Preheat the oven to 425°F and place biscuits on a baking sheet lined with parchment, spaced about 1/2 inch apart.
- Freeze the biscuits for at least 20 minutes while the oven heats.
- Bake for 17-20 minutes until golden brown. Brush with melted butter before serving warm.
Notes
Use fresh herbs for best flavor. Store biscuits in an airtight container or freeze for later enjoyment.
