Wet Garlic & Cheddar Sourdough Biscuits
Updated: Aug 14, 2020
I loved buttermilk biscuits prior to going vegan. Buttery, flaky, salty deliciousness.
The sourdough discard really works in this context, adding tangy-ness and big flavour.
This recipe is super easy, with loads of subs for the wet garlic!
215g plain flour (1 & 1/2 cups)
70g buckwheat (1/2 cups)
1 3/4 teaspoon of salt
1 1/2 teaspoons of baking powder
1/2 teaspoon bicard
125g cold block butter (I used naturli)
50g wet garlic (chives or baby leeks is a great sub)
130g starter (1/2 cup)
1/4 cup and 2 tablespoon non diary milk
1 teaspoon black pepper
Start by putting the flour, salt, baking powder, baking soda, pepper in a large bowl and mixing it together. Add to a food processor with the cold butter and pulse until the butter is the size of peas.
It's important to work really quickly. Transfer back to the bowl, then add the chopped wet garlic & cheddar to the mix and slightly stir it in with a spatula. In a small bowl add the sourdough discard with the milk and then stir to combine. Pour the liquid mixture into the dry ingredients and combine until the ingredients come together in a shaggy dough (trying not to overwork)
Transfer to a lightly floured surface and shape into a rectangle using a metal scraper & rolling pin. Cut into quarters and then stack them on top of each other, this will create the flaky layers. Roll back into a rectangle and then cut using a sharp knife into 8 biscuits.
Transfer onto a lined backing tray and place in the freezer for 15 minutes to re-solidify the butter.
Whilst this is in the freezer, preheat oven to 215 c. Once the oven is preheated brush the biscuits with butter and top with flaky salt, then bake for 20 minutes till golden brown.