My sourdough starter needed a kickstart, so I’ve been pouring off discard twice a day and finally had a chance on the weekend to use some of it for these very easy biscuits. I like the look and texture that the egg wash adds to the top. You only use about half the egg, so you can scramble what’s left and put it in a biscuit as soon as they’re baked.
If you want to find a vintage pastry cutter online, look for the Ekco instead of the Androck, which I’m using in the photo. I broke my favorite Ekco – I think someone put it in the dishwasher, but it was much sturdier and easy to use.
Cheesy Chive Biscuits
2 C all-purpose flour
1 Tbs baking powder
1 tsp salt
1 1/2 sticks of butter (12 Tbs)
1 C shredded cheddar
1/4 C chopped chives
1/2 C buttermilk
1/4 C sourdough discard, or starter
1 egg
Directions
Preheat oven to 400.
Mix the flour, baking powder, and salt. Add the butter and cut it in with a pastry cutter, fork, or your fingers until it’s all incorporated.
Stir in the cheese and chives.
In another bowl, stir together the buttermilk and the sourdough discard.
Pour the buttermilk mixture over the flour mixture and stir it with a wooden spoon until the ingredients are fully incorporated. You can use your hands at the end to form a ball.
Break off chunks of the dough and put them on a parchment-lined cookie sheet. The recipe makes nine biscuits of the size shown.
Bake 25-28 minutes until golden brown.
