These herby and cheesy sourdough discard biscuits are perfect for serving with Thanksgiving dinner or breakfast. They combine sourdough discard with cheddar cheese, garlic, and flavorful herbs to create delightful biscuits.
1: In a large bowl, mix together your sourdough discard, shredded cheddar cheese, whole milk, and grated cold butter.
2: Mix in your remaining dry ingredients: all-purpose flour, baking powder, sea salt, and black pepper. Start by mixing with a spoon then by using clean hands; the dough will be shaggy.
3: Turn the dough out onto your counter and shape it into a large rectangle. Cut the rectangle in half and put the layers together. Roll this out into a rectangle about 1.5 inches thick, then cut small biscuits.
4: Layer 2-3 small biscuits together (depending on how many biscuits you want to make) and press the layers together. Line them up on a parchment-lined baking sheet; cover and refrigerate for 30 minutes to 1 hour.
5: Preheat the oven to 450°F. Bake for 12-15 minutes, until the biscuits are slightly golden. Serve with melted butter brushed on top and enjoy!
