Looking for things to do with your sourdough discard? Here is a recipe for sourdough cheddar bay biscuits that will be the perfect addition your weeknight dinner.
Can we be honest? The only reason I really love to go to Red Lobster is for those amazing cheddar bay biscuits. I mean the fish isn’t anything to write home about, but I can make a meal out of those biscuits. So today, I’m sharing a recipe for those lovely cheddar bay biscuits but with a little twist.
Just recently I decided to start a sourdough starter. I had started one last year, but with the multiple moves and taking care of my dad in hospice, I neglected it. So here I am starting it over again. If you have thought about starting a sourdough starter, I highly recommend Ballerina Farms. They take out a lot of the guesswork of a starter. They sell dry starters that you can reconstitute and then feed with detailed instructions. It’s great. They even sell the weck jars if you need them, though you can also purchase them on Amazon.
One question I get asked a lot from new sourdough bakers is, “why you have to discard your some of your sourdough starer?” Well the answer is pretty simple. Your sourdough needs to be fed a certain amount of flour based on how many grams of starter you have. The more you starter you have the more flour you have to feed it. So it can require more and more flour very quickly. To remedy that, we discard some of the starter.
Now you can throw your starter away, although most people don’t do that. We can just add the starter to something we are baking and their tons of things you add it to – pancakes, waffles, cookies, and of course bread. I don’t recommend ever throwing it down a sink. It will become like concrete in your pipes. The best thing to do is just add it to something you are making. What if you don’t have anything to bake? No problem. You can keep a jar of sourdough discard in your fridge. Keeping it in your fridge slows down the bacterial growth and you won’t have to feed it for a while. Try to use the discard as quickly as possible though.
So this week, I decided to add it to a copycat cheddar bay biscuit recipe I had. The turned out amazing. They were fluffy and light and well…cheesy of course. I shared it on my Instagram and people asked for the recipe. So I agreed I’d include it here.
Are They Different?
Sourdough definitely yields a different texture when added to breads. Sourdough crusts tend to be tougher on the outside. Sourdough breads will typically have a tougher crust and a stronger center. Now you may ask why honey is included in this recipe. It offsets any sourness and it so small that you won’t even taste in the biscuits.
Ingredients and Tools
Sourdough cheddar bay biscuits are drop biscuits. This means that you don’t need a biscuit cutter or anything like that. However, I do recommend using am ice cream scooper for your dough. I have found using an ice cream scooper will help keep your biscuits, all the same size which ensures, even baking time and keep them looking uniform. Other than that you just need a cookie sheet and a large mixing bowl.
Some people make them like scones. If you prefer the triangle method, form your dough into a pie shape, then using a dough scraper or pizza cutter cut the pie into ⅛ slices. I still really prefer the round shape because they cook more evenly in my opinion.
Sourdough Cheddar Bay Biscuits
Sourdough Cheddar Bay Biscuit
- baking sheet
- ice cream scoop or dough scraper
- pastry brush
- mixing bowl, medium
- 1 Cup Sourdough starter 50% hydration starter
- 1 Cup all purpose flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1 tbsp honey
- 1 ¼ Cup shredded sharp cheddar cheese
For the butter topping
- 4 tbsp butter, melted
- 1 tsp garlic powder
- 1 tsp dried parsley
- Preheat the oven to 400°
- In a medium sized mixing bowl, add 1 cup of sourdough starter and 1 cup of all purpose flour along with the baking powder and salt
- Add the honey and fold in the cheddar cheese until its fully combined
- Using an ice cream scoop place scoops on a greased baking sheet
- Bake in 400° for 10-12 minutes or until golden brown
For the topping
- Melt the butter. Add butter, powdered garlic and dried parsley. Using a pastry brush, brush the melted butter on the warm tops of the biscuits and serve warm.
I would recommend storing the bread in an air tight container or at least a covered cake dish or something similar. They store for about three days so eat them quickly. You can rewarm them in the oven if needed. I find it is best to sprinkle the tops lightly with a little water before you put them in the oven. Be careful not to over bake.
If you are interesting in yeast baking, be sure to try my simple white bread recipe. Baking bread is not as hard as you might think. It takes a little practice but most people catch on very quickly. With all the rising inflation, baking things from scratch is definitely a way to save some money. Thanks for stopping by. Let me know how they turned out in the comments.