This recipe by game-changing baker Bryan Ford, author of New World Sourdough, uses sourdough starter discard, the delicious and versatile byproduct of making sourdough bread. It gives these cheesy, chimichurri-laced biscuits a tangy flavor. Trimming the edges of the rolled biscuits gives them a higher rise and an even square shape, but you can bake with folded edges for a rustic look.
Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis
Recipe Summary test
plus 8 hours 45 minutes refrigeration
3 hrs 15 mins
Substitute for sourdough discard: Whisk together 1/3 cup warm water, 1/3 cup all-purpose flour, and 1 (1/4-ounce) envelope instant yeast in a small bowl; let stand until foamy, about 5 minutes. Add to biscuit dough in place of sourdough discard.