This savory twist on a classic bisquit can be eaten as a snack or paired with a soup or stew to highlight the main dish.
Ingredients
SERVINGS: 20-24 Biscuits
Herb Butter
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1 teaspoon dried or minced fresh parsley
Biscuits
- 460g (about 2 cups) cold sourdough starter (100% hydration)
- 140g (about 1 cup) unbleached AP flour
- 1 cup shredded cheddar cheese
- ½ tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 ½ tablespoons diced green onions
- 1/3 cup butter (76g), room temp
- 1 large egg, whisked
Preparation
Herb Butter
Mix all ingredients together, set aside.
Biscuits
Preheat oven to 400o F
Combine starter, flour, cheddar cheese, green onions, baking powder, salt, paprika, and garlic powder in a bowl
Combine butter and whisked egg in a separate bowl. Mix into the flour mixture until just incorporated; be careful not to over-mix the batter
Drop batter by the 3 tablespoonfuls onto parchment-covered baking sheet
Bake for 10 minutes. Then brush melted herb butter mixture on top and continue baking until golden brown (about 5 minutes more)
