Savory Sourdough Biscuits

Buttermilk biscuits are flakey, buttery and luxe. The best part? They are so cheap and easy to make. In this particular version I amped them up by adding a super savory upgrade to them, fortified with sourdough discard for added flavor and texture. Sourdough discard is great because often it feels like we "waste" the potential use of it. It has so many uses! Biscuits usually use a mix of baking soda and baking powder to help them get nice and fluffy. In this version, we use the sourdough discard, a light amount of baking soda and powder, and cold butter.

These biscuits go above and beyond in the savory department. Instead of plain buttermilk biscuits, I added feta, cheddar, shallots, garlic powder, dill, and za'atar spice. They are balanced savory bombs, perfect and ready to be the backbone of a bacon egg and cheese sandwich, an elevated biscuits and gravy, or dumplings in chicken noodle soup.

Ingredients For Savory Sourdough Biscuits:

• 425g AP Flour

• 1/2tsp baking powder

• 1/2tsp baking soda

• 10g salt

• 100g sourdough discard

• 1 whisked egg

• 1/4 cup shredded cheddar

• 1/4 cup feta

• 4 small shallots chopped

• 1tsp dill

• 1/2 tsp Za'atar

• 1/2 cup Buttermilk

• 1 stick cold butter

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Let's Make Savory Sourdough Biscuits:

1. In a large bowl, add your flour, baking powder and soda, salt, and spices.

2. In a small bowl or dish, whisk your egg and set it aside.

3. Make a well in your dry ingredients and add your sourdough starter, cheeses, egg and buttermilk.

4. Grate your cold butter right into your dough mixture and start incorporating all ingredients with clean hands. Using your hands ensures you incorporate all the butter into the dough. The dough should on the dry side, almost crumbly but able to form a uniform ball.

5. Cover your dough with plastic wrap and let it chill in the fridge for 30 minutes. This allows your butter to stay cold. This makes sure your biscuits are tall and fluffy!

6. Flour your counter, and roll out your dough to about 1-1.5" thickness. Using a biscuit cutter, cut out 14-16 biscuits. Stack 2 on top of each other and press down. This allows these biscuits to have tall flakey layers. Total of about 8-10 biscuits.

7. Preheat the oven to 400F. Brush each biscuit with some milk and top with flake salt and bake for 20-22 minutes!