OK, these are not your every day, ordinary baking powder biscuits. These guys taste like they are cheese biscuits. I kid you not! And the texture is also reminiscent of a cheese biscuit. (Not what you would consider light and fluffy.) But there is no cheese in these babies. I keep saying cheese, but there is no cheese in any way associated with these darlings. So that means you can serve these biscuits all by themselves with any of your favorite soups or stews, alongside your eggs at breakfast, or any time a cheesy biscuit would be lovely to serve. And no cheese expense involved. And for those of us who are trying (I said trying) to avoid sugar, you don’t even need jam on these puppies. Or even butter. (There truly is enough butter already in the biscuit, so no, no additional butter is necessary.) And these guys are kind of crunchy. Why you ask? I haven’t the slightest idea. But they are!
Now if you prefer light as a feather biscuits, these are not for you. But I still have you covered. You want the perfect biscuit, try my Easy Buttermilk Biscuits. They are truly de light ful. But if you want a biscuit that is just a bit different, quick and easy to build, and helps you use your sourdough discard, you simply must give these darlings a try. (Thank you King Arthur Flour for the recipe.)
For breakfast yesterday morning, I went whole hog and served us each a full biscuit that had been split (carefully), toasted, then filled with bacon, scrambled eggs, thinly sliced cheddar cheese, and a couple drops of hot sauce. Oh baby, those were really tasty breakfast sandwiches.
Now this recipe really only makes 4 biscuits. So if you have a hungry mob to feed, I would suggest you double the recipe. For us, these biscuits will be perfect for 3 breakfasts. And because they are so darned fast and easy to build, I’m going to be serving them a lot in the future.
As always, take care of yourself, take care of your family, and be the kind of person who respects other people and can also point to yourself in the mirror and say “I like and respect that person too!”
For over a decade, the Staple Singers recorded songs that were very political in nature. The songs focused on the issues of racism, and contributed to the African American civil rights movement by persuading people to learn to respect themselves. The song, Respect Yourself, (lyrics below) written by Luther Ingram and Mark Rice and recorded by the Staple Singers in 1971, was actually written as a message song to encourage self-empowerment and dignity, especially within the black community. Even though the words are almost 50 years old, they remain a good reminder to each of us of the importance of respect. Love and peace to all.
Respect Yourself Lyrics:
If you disrespect anyone you run in to…….
How the world do you think anybody’s s’posed to respect you?
If you don’t give a heck ‘bout the man with the bible in his hand……….
Just get out the way and let the gentleman do his thing!
You the kind of gentleman that want everything your way……….
Take the sheet off your face boy, it’s a brand new day.
Refrain:
Respect yourself, respect yourself.
If you don’t respect yourself ain’t nobody gonna give a good cahoot – Respect yourself, respect yourself
If you’re walkin’ round think’n that the world owes you something ‘cause you’re here,
You goin’ out backwards like you did when you first come here.
Keep talkin’ ‘bout the president won’t stop air pollution………
Put your hand on your mouth when you cough, that’ll help the solution.
Oh, you curse around women and you don’t even know their names……
And you dumb enough to think that make you a big ol man!
Refrain:
Respect yourself, respect yourself.
If you don’t respect yourself ain’t nobody gonna give a good cahoot – Respect yourself, respect yourself
Recipe:
1 c. unbleached all-purpose flour
2 tsp. baking powder
¾ tsp. kosher salt
8 T. (1 stick) cold unsalted butter, grated
1 c. sourdough starter discard
Preheat the oven to 425 degrees. Line a small baking sheet with parchment paper.
Combine the flour, baking powder, and salt. Stir the grated butter into the flour until the mixture is unevenly crumbly. Add the starter, mixing gently until the dough comes together.
Turn the dough out onto a floured surface and gently pat it into a square 1-inch thick. Using a sharp knife, cut the dough into 4-6 square biscuits. Place the biscuits onto the prepared baking sheet, leaving about 2″ between them. (They’ll spread a bit as they bake.) Bake for 20 to 23 minutes, or until a light golden brown and feel set to the touch.
Remove the biscuits from the oven and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Heat before serving. (I split mine and used the toaster. Worked great!)