Description
Warm, buttery garlic and herb sourdough biscuits with a flaky texture and intense flavor, perfect for any meal.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sourdough discard
- 1/2 cup shredded cheese
- 1/4 cup unsalted butter, cold and cubed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon garlic powder
- 1 tablespoon dried herbs (such as rosemary or thyme)
- 1/2 cup milk
Instructions
- Preheat the oven to 400°F (200°C).
- Mix together the flour, baking powder, salt, garlic powder, and dried herbs in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the sourdough discard and cheese until evenly distributed.
- Add the milk slowly, mixing gently until a cohesive dough forms.
- Turn the dough onto a floured surface and knead gently.
- Roll out the dough to approximately 1-inch thickness.
- Cut out rounds with a cookie cutter and place them on a lined baking sheet.
- Bake for 15-20 minutes or until golden brown.
Notes
Keep butter cold for flakiness. Use Greek yogurt instead of milk for a variation. Avoid overkneading.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg