These Sourdough Discard Biscuits, warm from the oven, filled with smokey bacon, slightly spicy pickled jalapenos and grass-fed vintage cheddar are to die for! The recipe comes together quickly enough to make an easy breakfast or brunch menu item. They are great served anytime of the day!
(This post may contain affiliate links, please read disclosure on bottom of home page for more info.)
How to make Sourdough Discard Biscuits with Einkorn, Cheddar, Jalapeno and bacon
First, set a stick of butter into the freezer while you prepare the rest of the ingredients.
Preheat the oven to 425 degrees.
You will want to reserve a few slices of cooked bacon from yesterday’s breakfast or lunch. Of course, if you have the time, make it fresh.
You can definitely use fresh jalapenos for the biscuits, but they won’t cook completely, and you will get that raw jalapeno taste. I use pickled jalapeno for that reason, and they are more flavorful.
Any type of cheddar or any type of cheese, for that matter, should work. However, there is something about the combination of cheddar and bacon and jalapeno that is irresistible!
I love incorporating einkorn flour whenever possible in a recipe. There are so many added health benefits, and the flavor is superior to other all-purpose flours.
First step in making sourdough discard biscuits
First measure out the flour, salt and baking powder and whisk together in a bowl.
Measure the sourdough discard and place that into a separate bowl.
Next
Next, shred/grate a stick of butter using the large holes on the side of a box grater. If you don’t have a box grater you can use a knife and just cut the butter into small cubes.
Add the butter to the flour mixture and quickly toss to coat the butter with the flour and separate it a bit with your hands. Don’t over mix or the heat from your hands will start to melt the butter.
Now add the sourdough discard to the flour and butter and using a dough scraper or spatula, fold the dough over onto itself a few times while keeping it in the bowl. Once the dough is shaggy and roughly together, turn it out onto a well-floured surface. Continue gently folding the dough over onto itself about 6 or 8 times. I fold it like turning the pages of a book from side to side and then top and bottom (Refer to video for better instructions on this step).
As always, you don’t want to over mix. Once the dough is one cohesive mass. Pat it out gently to make it an even one inch thick and 6-7 inch square. Place the shredded cheddar, chopped bacon and diced jalapeno on the top of the dough. Fold over a few times to make layers. Once the dough is in a 6-7 inch square again, cut it into thirds with a long knife. I run the knife only one time into the dough. Running the knife back and forth into the dough will seal the edges and cause the biscuits to not properly rise when in the oven.
Finally
Cut each third in half to finish with 6 biscuits.
Place onto a parchment lined baking sheet and bake in a preheated 425 degree oven.
Bake for 18-23 minutes. Start checking the biscuits at about 15 minutes for doneness. The top and edges will be lightly golden brown.
Remove and enjoy!
These Sourdough Discard Biscuits are great alongside my Zucchini Parmesan Bake https://simplyeatathome.com/zucchini-parmesan-bake/
Shop items used in this video and post
Dough Scraper https://amzn.to/3zZB06O
Parchment Paper Sheets https://amzn.to/3LEMNd9
(As an Amazon Associate I earn from qualifying purchases.)
Sourdough Discard Biscuits
These Sourdough Discard Biscuits, warm from the oven are filled with smoky bacon, slightly spicy pickled jalapenos and grass-fed vintage cheddar are to die for! The recipe comes together quickly enough to make an easy breakfast or brunch menu item. They are great served anytime of the day!
Ingredients
- 180 grams of all-purpose einkorn flour (or any all-purpose flour)
- 200 grams sourdough discard
- 1 stick of cold butter
- 3/4 tsp salt
- 3 tsp baking powder
- 1/2 cup chopped, smokey bacon (preferably nitrate-free)
- 1 cup shredded cheddar cheese
- 3 or 4 Tablespoons of chopped pickled jalapenos
Instructions
- Preheat the oven to 425 degrees.
- Place the flour into a bowl along with the salt and baking powder and set aside.
- Shred the stick of butter with a box grater using the side with the large holes.
- Add the shredded butter to the bowl with the flour and toss it quickly to coat the butter with the flour.
- Next add the sourdough discard to the dry ingredients.
- Fold the ingredients to combine in the bowl using a dough scraper or stiff spatula. Don't over mix. Just fold until it comes together somewhat and then turn the mixture out onto a well- floured surface.
- Next gently fold the dough over onto itself as if turning the pages of a book until the flour is mostly combined with the wet. Again, don't overmix (refer to video for details on how to fold)
- Once you have a cohesive square of dough, place the jalapeno, cheddar and bacon onto the dough. Fold again from side to side and front to back about 6 or 8 times until you have a rectangle about 1 inch thick and 6-7 inches in length and width.
- Cut the dough pressing only once with a long knife into three sections then cut each section in 1/2 leaving 6 square shaped biscuits. Don't run the knife over and over again into the dough as this will seal the sides and stop the dough from rising properly.
- Place the biscuits onto a parchment lined baking sheet and bake for about 18-23 minutes. Start checking the biscuits at about 15 minutes. You will know they are done when the top is golden brown and the sides look fully cooked.
[…] These fritters can actually be eaten for breakfast. Put them on the list for your Sunday’s brunch along with easy fall-inspired omelet recipe https://simplyeatathome.com/the-best-sausage-apple-and-white-cheddar-omelet-recipe/ or my bacon cheddar jalapeno sourdough discard biscuits https://simplyeatathome.com/sourdough-discard-biscuits/ […]