Ingredients: ¾ cup Sourdough Starter ½ cup Buttermilk 2 cups All-Purpose Flour ½ tsp Sea Salt 2 tsp Baking Powder ¾ tsp Baking Soda 2 TBS Fresh, chopped chives 1 cup Grated cheddar cheese 8 TBS Frozen, unsalted butter ½ tsp Flaky Salt, (optional for topping)
Instructions: Preheat oven to 450ºF (232ºC).
Line a baking sheet with parchment paper or a silicone baking mat.
Whisk together the buttermilk and sourdough starter in a small mixing bowl or liquid measuring cup until it’s completely combined.
Freeze the mixture as you make the biscuit dough. ¾ cup Sourdough Starter, ½ cup Buttermilk
Mix together the flour, salt, baking powder, baking soda, chives, and cheddar in a large mixing bowl.
Grate the frozen butter using the large holes of a box grater directly into the mixed dry ingredients. Use a fork or whisk to distribute the butter throughout the mixture so the butter is coated in flour.
Pour the cold buttermilk mixture on top of the dry ingredients. As you pour, use a fork to bring the biscuit dough together.
Knead the dough a few times in the bowl until it comes together into a largely cohesive but still shaggy dough. Add a teaspoon of buttermilk at a time if the dough is still too dry.
Transfer the biscuit dough onto a floured work surface and pat down into a circle about 1.5 inches thick.
Use a floured 2.5-3″ biscuit or cookie cutter to cut out 8-10 biscuits. Cut the biscuits straight down without twisting to not seal the edges of the biscuits. With any scraps, reform and cut out more biscuits.
Space the biscuits on the prepared baking sheet and freeze the biscuits for 10 minutes.
Brush the tops of the biscuits with additional buttermilk and flaky salt.
Bake the biscuits at 450ºF (232ºC) for 15 minutes until the tops are golden brown.
7 Comments
Nice photo
Feel free to ship some of those to me! 😁
You’re a sadistic fuck for not posting recipe
Please post the recipe!!!!!!
Wow my mouth is watering. Care to share the recipe?
Sure, just send me your address and I’ll launch them through the food teleporter! 😄
[RECIPE HERE](https://sourdoughbrandon.com/sourdough-biscuits-with-cheddar-and-chives/)
Ingredients: ¾ cup Sourdough Starter
½ cup Buttermilk
2 cups All-Purpose Flour
½ tsp Sea Salt
2 tsp Baking Powder
¾ tsp Baking Soda
2 TBS Fresh, chopped chives
1 cup Grated cheddar cheese
8 TBS Frozen, unsalted butter
½ tsp Flaky Salt, (optional for topping)
Instructions: Preheat oven to 450ºF (232ºC).
Line a baking sheet with parchment paper or a silicone baking mat.
Whisk together the buttermilk and sourdough starter in a small mixing bowl or liquid measuring cup until it’s completely combined.
Freeze the mixture as you make the biscuit dough. ¾ cup Sourdough Starter, ½ cup Buttermilk
Mix together the flour, salt, baking powder, baking soda, chives, and cheddar in a large mixing bowl.
Grate the frozen butter using the large holes of a box grater directly into the mixed dry ingredients. Use a fork or whisk to distribute the butter throughout the mixture so the butter is coated in flour.
Pour the cold buttermilk mixture on top of the dry ingredients. As you pour, use a fork to bring the biscuit dough together.
Knead the dough a few times in the bowl until it comes together into a largely cohesive but still shaggy dough. Add a teaspoon of buttermilk at a time if the dough is still too dry.
Transfer the biscuit dough onto a floured work surface and pat down into a circle about 1.5 inches thick.
Use a floured 2.5-3″ biscuit or cookie cutter to cut out 8-10 biscuits. Cut the biscuits straight down without twisting to not seal the edges of the biscuits. With any scraps, reform and cut out more biscuits.
Space the biscuits on the prepared baking sheet and freeze the biscuits for 10 minutes.
Brush the tops of the biscuits with additional buttermilk and flaky salt.
Bake the biscuits at 450ºF (232ºC) for 15 minutes until the tops are golden brown.