I don't often post the food I make that isn't smoked but these biscuits turned out so well, I had to share.
If you don't have a sourdough starter, tsk. Start one!
The ingredients are:
3/4 cup flour
1/4 cup whole wheat flour
1/4 tsp baking soda
1/4 tsp salt
2 tsp baking powder
1/3 cup cold butter
1 cup sourdough starter
1 1/2 cup sharp cheddar cheese, grated
I mixed the flours, baking soda, baking powder, and salt together in a bowl.
I cut the butter in with a pastry blender until there were pea size chunks of butter.
I mixed the sourdough starter in until I had a ragged dough.
I turned the dough onto a floured counter and pressed it flat. I spread the cheese over the dough. I folded the dough in half and pressed down. I rotated the dough 1/4 turn and pressed down. I repeated turning and pressing down until I had pressed down 10 times.
I flattened the dough to 3/4 inch thick and cut it with a biscuit cutter.
I put them on an ungreased cookie sheet and baked at 425 for 12 to 15 minutes (I took all 15 this time).
Take them off the baking sheet with a spatula.
Here is the final shot before this biscuit mysteriously disappeared.
The Verdict
Sourdough and cheese just go together. These biscuits had a great texture and the flavour of the cheese made them incredible. I will be making the best breakfast sandwiches from this recipe.
Disco
If you don't have a sourdough starter, tsk. Start one!
The ingredients are:
3/4 cup flour
1/4 cup whole wheat flour
1/4 tsp baking soda
1/4 tsp salt
2 tsp baking powder
1/3 cup cold butter
1 cup sourdough starter
1 1/2 cup sharp cheddar cheese, grated
I mixed the flours, baking soda, baking powder, and salt together in a bowl.
I cut the butter in with a pastry blender until there were pea size chunks of butter.
I mixed the sourdough starter in until I had a ragged dough.
I turned the dough onto a floured counter and pressed it flat. I spread the cheese over the dough. I folded the dough in half and pressed down. I rotated the dough 1/4 turn and pressed down. I repeated turning and pressing down until I had pressed down 10 times.
I flattened the dough to 3/4 inch thick and cut it with a biscuit cutter.
I put them on an ungreased cookie sheet and baked at 425 for 12 to 15 minutes (I took all 15 this time).
Take them off the baking sheet with a spatula.
Here is the final shot before this biscuit mysteriously disappeared.
The Verdict
Sourdough and cheese just go together. These biscuits had a great texture and the flavour of the cheese made them incredible. I will be making the best breakfast sandwiches from this recipe.
Disco
