Sourdough Jalapeno Cheddar Biscuits
These biscuits are decadent and will be a crowd pleaser!
Equipment
- 1 Large mixing bowl
- 1 baking sheet or large cast iron skillet
Ingredients
- 2 cups flour unbleached all purpose, whole wheat, or freshly ground
- 1/4 cup olive oil
- 1/2 cup sourdough starter can be discard
- 1/2 cup milk I use almond milk
- 1 tsp salt
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 cup chopped jalapenos
- 1/2-1 cup shredded cheddar cheese
Instructions
- The night before, mix the flour and oil together until crumbly.
- Add starter and milk and mix until combined.
- Cover and allow to rise overnight for 8-12 hours.
- Preheat oven to 400 degrees F.
- The next morning, add the salt, baking soda, and baking powder.
- Work into dough by kneading for a few minutes until well combined and smooth.
- Chop up jalapenos and shred your cheese.
- Roll dough out to 1/4-1/2 inch thickness.
- Using a mason jar top or biscuit cutter, cut out biscuits and place on greased baking sheet or cast iron skillet.
- Bake for 20 minutes.
- Optionally, you can brush tops with butter while still hot!