Sourdough Cheddar & Herb Biscuits

Have dinner in the oven and wish you had rolls? Whip up these easy sourdough biscuits swirled with sharp cheddar cheese and fresh thyme. 

My summertime travel/social calendar is no joke. I may have just been to LA and Seattle but now I’m venturing off for my second cabin adventure of the summer – this time for my friend Christina’s 30th birthday! (I told you myself and everyone I know is turning 30 this year.) Thankfully this one is only 1 hour away but still qualifies as a weekend away from home. Unfortunately rain is in the forecast for most of the weekend but I hope there is a break in the clouds so that we can go hiking. After missing out on hiking on my last trip I am itching to scale something.

Due to all of this traveling, my kitchen-time has been suffering. Between all the packing, unpacking, cleaning, and recovering, I have not been able to cook and bake as frequently as I am used to. I’ve been taking shortcuts, eating frozen meals, and not worrying about taking photos of that random plate of food over there. But one of those days while heating up a small ham, peas, and sweet potato, I had enough time to whip up these sourdough biscuits. BTW, RIP sourdough starter. It has subsequently died due to neglect.

One year ago: My Favorite Chewy Chocolate Chip Cookies Roundup

Two years ago: Frozen Cookie Dough Wrapped Banana Pops

Three years ago: Vegetable Fried Rice for One

SOURDOUGH CHEDDAR & HERB BISCUITS

Makes 1 dozen

Ingredients:

3 cups flour

2 Tbsp sugar

2 Tbsp baking powder

1 Tbsp fresh thyme, minced (or other preferred herb)

1 tsp salt

3/4 cup solid shortening

1-1/2 cups unfed sourdough starter

1 cup sharp cheddar cheese, shredded

1/2 cup milk

1 Tbsp unsalted butter, melted

Directions:

1. Line two baking sheet with parchment paper or silicone baking mats; set aside.
2. In a large bowl combine the flour, sugar, baking powder, thyme, and salt. Cut in shortening using a pastry blender (or 2 knives) until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
3. In a small bowl, with a wooden spoon stir together the sourdough starter, cheese, and milk; add to the center of the flour mixture and stir just until moistened.
4. Drop rounded tablespoons of dough onto prepared baking sheets.
5. Bake at 375 for 15-18 minutes or until golden brown. Remove from oven and immediately brush biscuit tops with melted butter. Serve warm.

Source: Adapted from Turnips 3 Tangerines.

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