Sourdough discard gives these sourdough sun-dried tomato, olive, and parmesan biscuits a nice tang and depth of flavor. Sun-dried tomatoes and olives seem to go hand in hand, made even better with a sprinkle of parmesan cheese.
These sourdough biscuits are fluffy, but not too big that they are overwhelming, and can be eaten plain, with a pat of butter, some ricotta, or made into a delectable sandwich. Sourdough biscuits are a perfect use for extra sourdough discard.
- 1 ¾ cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- ½ cup (1 stick) butter, cold and cut into ½ inch cubes
- ½ cup whole milk or half & half
- ¾ cup sun dried tomatoes, sliced
- ½ cup olives, sliced
- ½ cup parmesan cheese, grated and divided
- 1 cup sourdough starter discard
In a large bowl, combine the flour, baking powder, salt, sugar, and dried herbs and mix. Add in the butter and using a pastry blender, cut and press the butter into the flour/herb mixture until it is the size of peas. Slowly pour in the milk and mix using a wooden spoon or rubber spatula, taking care to be gentle with the dough. Add in the sun dried tomatoes, olives, and ¼ cup of the parmesan cheese, reserving the rest to sprinkle on top later. Gently stir until combined then slowly pour in the sourdough discard. Mix the dough until it is combined and not too sticky. If it seems too sticky, add in more flour, 1 tablespoon at a time.
Carefully transfer the dough to a floured surface and pat it down then fold it like a letter, then pat it down, rotate it and fold it like a letter once more. Flatten the dough onto the surface and using a 2 ¾-inch round cutter, cut 12 biscuits out of the dough. Do this by cutting out as many as you can at first, then folding the remaining dough scraps into each other, flattening it, then cutting out the remaining biscuits. Be careful not too handle the dough too much as this will melt the butter.
Transfer the biscuits to a parchment-lined baking sheet and freeze for 1 hour.
When ready to bake, preheat the oven to 425°F. Remove the biscuits from the freezer and place them directly into the oven. Bake for 20-25 minutes until fluffy and golden.