I JUST made these and oh. my. gosh. Truly delicious. I wanted them to be distinctly savory and herby so I added some finely chopped onion flakes, parsley, sage, and thyme to the dough and my whole apartment now smells like heavenly cheddar and herb biscuits
whisk together: 150g (1.25c) AP flour 4g (1tsp) salt 8.5g (2tsp) sugar 20g (1.5 TBSP) baking powder 4g (1tsp) baking soda 3g (3/4tsp) garlic powder Grate 113g (.5c) cold butter into the flour mix; toss butter until coated but butter is still cold. Rest in fridge. Grate 145g (1.3c) sharp cheddar; separate ~30g Mix with fork 60-80g (.25-.3c) buttermilk and 150g (1.25c) sourdough discard into the larger portion of cheese. Rest in fridge while oven preheats to 475°F. Line a baking sheet with parchment Working quickly so dough does not warm up, fold ingredients together into a shaggy dough. Turn out and roll and laminate several times. Cut biscuits, dimple, top with cheddar, place in oven. Immediately reduce heat to 450°F; bake 10-12min or until golden brown.
How anyone can give you a thumbs down after watching this amazing video is beyond me. Thank you for sharing your passion and craftsmanship. I am a machinist by profession but enjoy bread making very much....I've read more bread making books than I care to disclose. I recently found your YT channel and could tell by the first video I watched that; given your attention to detail, excellent articulation, well planned and written content delivery and flow and even FIRST CLASS cinematography that you must be either an engineer turned school teacher or a professional pâtissière turned vlogger. It appears I was correct on two accounts. At any rate. Thank you so much for sharing. Your videos are first rate!! Perhaps more engineers should "break-free" and follow what they really enjoy. ;-)
Doubled the recipe( which was a job working the dough for this 70 yr old) & cut them in squares instead of cutting circles. The butter & cheese makes them so yummy. The new trick of making layers in the dough was amazing! My family really enloyed them & will definitely make again & again... just not double recipe.Thanks!😋😊
My husband is working from home and doesn’t eat sweet cakes or biscuits so I’m really looking forward to making these for him tomorrow, thank you so much for this recipe! 👏👏👏😃
These look amazing! The ladies who worked in my high school cafeteria used to make sweetened sourdough cheddar biscuits every morning from scratch. I’m going to make your recipe but omit the garlic powder and add in some sugar, and coat with sugar instead of cheddar. Gonna try and bake up some nostalgia. So excited
Thanks for the recipe! Just made them! Delicious! Would be helpful to have all ingredients listed at beginning so don't have to watch through it to make sure got everything.. Soooo yummy!!
Cheddar biscuits recipe is stunningly good! Beautiful lamination that I've never before seen with my biscuits--great technique. Thank you for sharing your expertise with us...a wonderful use for sourdough discard.
I seen you freeze the discard good to know how long does it last in freezer ? And when you need a cup do you take it out of freezer an get out a cup an put rest back or do you thaw out the whole bowl an get what you need an put back in freezer thanks
I'm Brazilian, and there's no way I could find warm and amazing cheddar biscuits like these even if I weren't stuck in lockdown, we simply don't have biscuits at all, in our culture. Don't get me wrong, we do have great local baked goods, but that was a perfect way to use my sourdough discard. Ooh.. just pure nostalgia to eat cheddar biscuits that tasted sooo similar to Red Lobster's. They're so decadent, rich and delicious, totally worth it! I had to make minor changes, 'cause there's no buttermilk here, and I didn't have garlic powder in my pantry, still.. the booomb!. Thaaaaaanks @fullproofbaking
You don't have to use cheddar. Any hard cheese you like would probably work. You don't even have to use cheese. You can leave it out. You should certainly have wheat flour & butter in Brazil & you can make your own "buttermilk" by adding a teaspoon of vinegar to some milk.
@@robinlillian9471 Sure thing! Exactly what I did, I used another hard cheese and substituted buttermilk like that. I had some roasted garlic and puréed it into the batter, and it tasted amazing.
Thank you for sharing this! I’ve just tried it and the biscuits are baking in the oven as I type this! They’re rising high with visible layers! Thanks for sharing this method of creating layers! I’ve been looking for this kind of biscuits!
Just made these. Came out really good. Definitely a keepers recipe. Dough was very sticky for me which made it very messy. I would be using less buttermilk next time. Just eyeball it as you are mixing. I used one cup. So worth it. 👍
Hi, what should we do if I want to use active discard in a flat bread like pita or Focaccia? Should I use a little bit yeast (without cold rest)? I mean bake it the same day. Active discard means that I add equal amount of Flour and water to it like 1:1:1
Looks amazing! Can you tell me at which stage we can start collecting the discards to bake other goodies with it? For example, I have this SD starter in the fridge for a few weeks and it smells strong, I guess I will have to discard some and feed it. Can I keep this discard to bake in the future? I'm new at this SD project, made a few breads, not all turned out the way I want, but still ate it. :D
Made these today trying to find ways to use my discarded sourdough starter. Learned a beautiful method for layering the biscuits for flakey and light texture. They were splendid. Can’t wait to use the same recipe but add more sweet applications. Thanks for the tutorial and recipe!
Why can't I get the PDF for the recipe? The link in the description takes one to a page where the recipe is offered, but clicking on "I want this" doesn't do anything. Not only that, but if you click the link for the biscuits, it brings you right back to this video. What's the good of that? Instructions for downloading are VERY unclear.
Really enjoyed these biscuits! I should have doubled the recipe and made more. I used unsalted butter and there was no salt in the recipe unless I missed something. They were still very good but I was wondering if they could have done with some.
I made these. They looked great but used the cup measurements and wondering if they were right. It was an awful lot of starter compared to flour amount (same in cups and grams which didn't make sense to me) and also too much BP. They taste like starter and BP.
I don't think you ever feed your discard, that's why it's called discard vs. activated starter. So you should be using your discard directly from your fridge.
This sounds wonderful. Is there a recipe if one doesn't have a freezer? It surely exists somewhere, back before there were freezers/hot climates with access to ice.
Totally! Just rest the ingredients in the fridge instead of the freezer. I know, my freezer is tight and it works better to place everything on a shelf in the refrigerator :)
love your in depth tutorials. Bought pdf for open crumb sourdough. I was trying to order discards recipes from same screen but it does not seem to give me the option to. Could you help me with this? Thanks.
The PDF for all four recipes should be available for free - all four documents are available on the same screen. If you're still having issues please email me at fullproofbaking@gmail.com and I can just attach the documents for you :)
Is it possible to get the recipe in the description? I followed the link, and when I clicked on this recipe, it just redirected back to this video. 🤷🏻♂️
You can download the pdf of the recipe from them here, you can either pay her for the recipe at an amount you choose or download for free by typing in 0 in the dollar field. gumroad.com/fullproofbaking#lTKIP
Looks like a great use of starter discard, but sheesh that "cheddar" looks like a sorry North American excuse for cheddar, and cheese in general. Yuck! Thanks for the recipe though, will try next weekend for sure :)
I JUST made these and oh. my. gosh. Truly delicious. I wanted them to be distinctly savory and herby so I added some finely chopped onion flakes, parsley, sage, and thyme to the dough and my whole apartment now smells like heavenly cheddar and herb biscuits
whisk together:
150g (1.25c) AP flour
4g (1tsp) salt
8.5g (2tsp) sugar
20g (1.5 TBSP) baking powder
4g (1tsp) baking soda
3g (3/4tsp) garlic powder
Grate 113g (.5c) cold butter into the flour mix; toss butter until coated but butter is still cold.
Rest in fridge.
Grate 145g (1.3c) sharp cheddar; separate ~30g
Mix with fork 60-80g (.25-.3c) buttermilk and 150g (1.25c) sourdough discard into the larger portion of cheese.
Rest in fridge while oven preheats to 475°F.
Line a baking sheet with parchment
Working quickly so dough does not warm up, fold ingredients together into a shaggy dough.
Turn out and roll and laminate several times.
Cut biscuits, dimple, top with cheddar, place in oven.
Immediately reduce heat to 450°F; bake 10-12min or until golden brown.
Thanks so much! ❤
Thank you!!! 🎉❤
🥰
Nice video thank you very much😍❤👍
Thankyou so much for this excellent recipe with weight measures!
How anyone can give you a thumbs down after watching this amazing video is beyond me. Thank you for sharing your passion and craftsmanship. I am a machinist by profession but enjoy bread making very much....I've read more bread making books than I care to disclose. I recently found your YT channel and could tell by the first video I watched that; given your attention to detail, excellent articulation, well planned and written content delivery and flow and even FIRST CLASS cinematography that you must be either an engineer turned school teacher or a professional pâtissière turned vlogger. It appears I was correct on two accounts. At any rate. Thank you so much for sharing. Your videos are first rate!! Perhaps more engineers should "break-free" and follow what they really enjoy. ;-)
Doubled the recipe( which was a job working the dough for this 70 yr old) & cut them in squares instead of cutting circles. The butter & cheese makes them so yummy. The new trick of making layers in the dough was amazing! My family really enloyed them & will definitely make again & again... just not double recipe.Thanks!😋😊
Good idea on the squares
Thanks for the recipe. Made them today and my family loves them. The taste is on point & like the light flaky texture. Keep the recipes coming 🥰
I’m a HUge fan of this vlog and this recipe. Love your detailed descriptions and full proof tips. Thank you!
My mother-in-law loves cheddar biscuits, I can't wait to make these for her. Thanks!
Can you tell me what temperature did she use in the beginning?
My husband is working from home and doesn’t eat sweet cakes or biscuits so I’m really looking forward to making these for him tomorrow, thank you so much for this recipe! 👏👏👏😃
These look amazing! The ladies who worked in my high school cafeteria used to make sweetened sourdough cheddar biscuits every morning from scratch. I’m going to make your recipe but omit the garlic powder and add in some sugar, and coat with sugar instead of cheddar. Gonna try and bake up some nostalgia. So excited
Nice video! Excellent pace through the recipe. Cant wait to bake them.
Thanks for the recipe! Just made them! Delicious! Would be helpful to have all ingredients listed at beginning so don't have to watch through it to make sure got everything.. Soooo yummy!!
Cheddar biscuits recipe is stunningly good! Beautiful lamination that I've never before seen with my biscuits--great technique. Thank you for sharing your expertise with us...a wonderful use for sourdough discard.
Very kind of you to offer the storage advice but I doubt I will need it; these things look amazing.
I will definitely use this method of making the layers in my biscuits !! Thank you.
My biscuits turned out beautifully using your layering technique. Your video is among the very best in instruction. Thank you !!
Thank you. You have just answered several questions I had in reference to this subject. Looking forward to more videos.
I just baked it and my family lovvee it!. Thanks Kristen.
I just made them and everyone loved them! So delicious! Thank you!
I like grating butter to make biscuits, also. Can’t wait to make these!
It's quite fun folding the shreds in with the flour :) Hope you love them if you give them a try. I've got more in the oven right now!
I seen you freeze the discard good to know how long does it last in freezer ? And when you need a cup do you take it out of freezer an get out a cup an put rest back or do you thaw out the whole bowl an get what you need an put back in freezer thanks
made these today, can barely describe how devine they are. thanks!
Divine
These look wonderful. Going to make these tonight
Wow they are beautiful! All those layers! Can't wait to make these with my starter
wow! very good! I coudn't make all the layers, but the taste was really good! and they ended up really light
These look delicious! I will have to start saving the discards and give this one a try! Thanks for taking the time to share... Danny
This instruction is easy to follow and it taste very good. Thank you for sharing this good recipe.
I'm Brazilian, and there's no way I could find warm and amazing cheddar biscuits like these even if I weren't stuck in lockdown, we simply don't have biscuits at all, in our culture. Don't get me wrong, we do have great local baked goods, but that was a perfect way to use my sourdough discard. Ooh.. just pure nostalgia to eat cheddar biscuits that tasted sooo similar to Red Lobster's. They're so decadent, rich and delicious, totally worth it! I had to make minor changes, 'cause there's no buttermilk here, and I didn't have garlic powder in my pantry, still.. the booomb!. Thaaaaaanks @fullproofbaking
You don't have to use cheddar. Any hard cheese you like would probably work. You don't even have to use cheese. You can leave it out. You should certainly have wheat flour & butter in Brazil & you can make your own "buttermilk" by adding a teaspoon of vinegar to some milk.
@@robinlillian9471 Sure thing! Exactly what I did, I used another hard cheese and substituted buttermilk like that. I had some roasted garlic and puréed it into the batter, and it tasted amazing.
Thank you for sharing this! I’ve just tried it and the biscuits are baking in the oven as I type this! They’re rising high with visible layers! Thanks for sharing this method of creating layers! I’ve been looking for this kind of biscuits!
Loving this video
Omgosh thank your so much, i made these to go with my onion homemade soup, or for supper with thin ham on them thank you so much xx
Update now im squaring up when rolling then cut squares. Two types of cheese too xxx
I tried these this morning and they were wonderful. Thank you for your recipe and instruction.
Just made these. Came out really good. Definitely a keepers recipe. Dough was very sticky for me which made it very messy. I would be using less buttermilk next time. Just eyeball it as you are mixing. I used one cup. So worth it. 👍
Love the grated froen butter trick makes all the difference, much better oven spring.
Tried this recipe yesterday... Totally in love with these wonderful wonderful biscuits, thanks you so much Kristen!!
Tried but without the cheese and still oh so good 😊
Seriously so good!
Hi, what should we do if I want to use active discard in a flat bread like pita or Focaccia? Should I use a little bit yeast (without cold rest)?
I mean bake it the same day.
Active discard means that I add equal amount of Flour and water to it like 1:1:1
Def on my list of future bakes - looks super delish! THANKS
WOW. I am so hungry now. definitely going to start saving my discard.
These look delicious! I might try them with grana padano on top.
So yummy! I added some chilli - wow. Thank you 4 sharing.
Ahh such a great addition! Very welcome - glad you're liking the recipe!
I just made these and they are amazing. Your techinique is on point! thank you
So good! The flavour was amazing!
Looks amazing! Can you tell me at which stage we can start collecting the discards to bake other goodies with it? For example, I have this SD starter in the fridge for a few weeks and it smells strong, I guess I will have to discard some and feed it. Can I keep this discard to bake in the future? I'm new at this SD project, made a few breads, not all turned out the way I want, but still ate it. :D
The biscuits look AMAZING. Just subscribed to channel. Thanks for sharing! 🤎🍞🍞
These were so good I bought your pdf starter recipe pack, thank you!
Looks so YUMMY! Can’t wait to try these ❤️
Can't wait to try these, thanks!
Lol I could not work with the dough, so I just made all drop biscuits. It worked out amazingly!
Thank you for sharing 😊
Made these this morning. Very delicious.
So happy to hear this! Happy baking! :)
Made these today trying to find ways to use my discarded sourdough starter. Learned a beautiful method for layering the biscuits for flakey and light texture. They were splendid. Can’t wait to use the same recipe but add more sweet applications. Thanks for the tutorial and recipe!
Why can't I get the PDF for the recipe? The link in the description takes one to a page where the recipe is offered, but clicking on "I want this" doesn't do anything. Not only that, but if you click the link for the biscuits, it brings you right back to this video. What's the good of that? Instructions for downloading are VERY unclear.
This is brilliant I must say 🗣
Really enjoyed these biscuits! I should have doubled the recipe and made more. I used unsalted butter and there was no salt in the recipe unless I missed something. They were still very good but I was wondering if they could have done with some.
Lisa May-Lee 1:43
Thank you for the recipe, I did it and they came really good. I'm about to make my second try :).
Hi just to reconfirm the baking powder is 20g?
I can't wait!
Definitely a must try
Can I use regular milk instead of butter milk?
When I get a refrigerator I am going to make these! (I just moved)
Are you sure 20gr of baking powder? That is a lot!
I made these. They looked great but used the cup measurements and wondering if they were right. It was an awful lot of starter compared to flour amount (same in cups and grams which didn't make sense to me) and also too much BP. They taste like starter and BP.
Hi, does the discard need to be fed first to activate it or can you use it directly from the fridge. thanks!
I don't think you ever feed your discard, that's why it's called discard vs. activated starter. So you should be using your discard directly from your fridge.
This sounds wonderful. Is there a recipe if one doesn't have a freezer? It surely exists somewhere, back before there were freezers/hot climates with access to ice.
Totally! Just rest the ingredients in the fridge instead of the freezer. I know, my freezer is tight and it works better to place everything on a shelf in the refrigerator :)
@@FullProofBaking Thank you! These are now on my menu :)
Is this fed or unfed discard?
This is a wonderful tutorial! Thank so much. It is really clear and seems possible to do for me , an occasional baker!
love your in depth tutorials. Bought pdf for open crumb sourdough. I was trying to order discards recipes from same screen but it does not seem to give me the option to. Could you help me with this? Thanks.
The PDF for all four recipes should be available for free - all four documents are available on the same screen. If you're still having issues please email me at fullproofbaking@gmail.com and I can just attach the documents for you :)
This looks amazing... With the discard from the freezer - can you refreeze it once defrosted?
Can you please put the recipe in the description?
Hydration, baking powder, butter and cheese all on the high side.
Are you RE-Freezing the once frozen Sourdough if you don’t need all of what you’ve saved?
how many biscuits does the recipe yield ?? ,, bakers always forget to include such crucial info !!!
Is it possible to get the recipe in the description? I followed the link, and when I clicked on this recipe, it just redirected back to this video. 🤷🏻♂️
You can download the pdf of the recipe from them here, you can either pay her for the recipe at an amount you choose or download for free by typing in 0 in the dollar field.
gumroad.com/fullproofbaking#lTKIP
How did it turnout?
Cannot pull-up the recipe. How do i get it ?
Did I miss something? Where are the measurements? The link in description just linked me back to TH-cam.
square biscuits taste the same as round
Could you cut them into squares to cut out the scrap dough? Or is that blasphemous?
not a biscuit if only cooked once. Biscuit, from french bis (twice) cuit (cooked) means cooked twice. This looks very nice tho
So it's biscuit recipe with some discard thrown in
Has anyone tried this with vegan cheese, butter and plant-based milk?
👏👏👏👏👏👏👏👏👏👌👌👌👌👌👌👌👌👌👌👌👌👌👍
Haha, thanks!
The only thing I don't like from this recipe is that it only makes very little biscuits. I have a large family.
Cindy Mindy Loves Good news is that you can double it, or even triple if you have the room in the oven to bake them all at once.
Absolutely awful, they were full of hair.
Looks like a great use of starter discard, but sheesh that "cheddar" looks like a sorry North American excuse for cheddar, and cheese in general. Yuck! Thanks for the recipe though, will try next weekend for sure :)