Cheddar Rosemary Discard Drop Biscuits
I love finding new ways to use two of my favorite fridge staples - cheese and sourdough! For this recipe, we’ll use sourdough discard and my favorite extra sharp cheddar from Cabot Creamery. These are sort of hybrid biscuit-scone, which may be controversial… but the important part is how delicious they are!
Makes 9 — Ingredients:
2 cups all purpose or bread flour
1 tbsp baking powder
1.5 tbsp rosemary
1/2 tsp black pepper
1 tsp salt
8oz grated extra sharp cheddar, divided
1 stick of very cold, grated butter
1 egg
1 cup (or a bit more) sourdough discard*
*I use a 100% hydration starter, which means it is fed the same amount of water and flour by weight.
Process:
Pre-heat the oven to 400F and line a baking sheet with parchment paper.
Combine all the dry ingredients in a large mixing bowl (flour, baking powder, rosemary, pepper, salt). Gently fold in about 6oz of the grated cheddar (reserving the rest to sprinkle on top of the biscuits just before baking).
Whisk the egg with the sourdough discard in a separate small mixing bowl (these are your wet ingredients). Set aside while you grate cold butter.
Grate the stick of cold butter into the dry ingredients and use your hands/fingers to incorporate it and make a sand-like texture.
Add the wet ingredients to the main mixing bowl and fold together until you have a loose/shaggy dough. If it seems excessively dry add a bit more discard or a splash of milk, buttermilk, or water.
Recipe continues below.
6. The next step is really a choose-your-own-adventure. You can gently flatten the whole mass of dough on the baking sheet and cut through it like scones. Or you can pull off pieces of dough and simply drop them onto the baking sheet (drop biscuits).
7. Regardless of which method you use, sprinkle your final product with the remaining cheese and bake for 15-20 minutes until they are golden brown and your kitchen smells incredible.
8. Let the biscuits cool slightly before digging in! Store the leftovers in an air tight container in the fridge for several days. If possible, warm leftovers up in a toaster oven :)
Thank you to Cabot Creamery for sponsoring this post!
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