Recipe Details

• Yield: Approximately 8-10 biscuits
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: About 30 minutes

Ingredients

• 2 cups (240g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon smoked paprika
• 1/4 teaspoon MSG (monosodium glutamate, optional for umami boost)
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 cup (1 stick, 113g) unsalted butter, cold and cubed
• 1 cup (100g) sharp cheddar cheese, shredded
• 1/4 cup (60g) pimentos, drained and finely chopped
• 1/2 cup (120g) sourdough discard, cold (see substitution below if unavailable)
• 1/2 cup (120ml) buttermilk, cold (plus extra for brushing)

Equipment

• Large mixing bowl
• Pastry cutter or fork
• Baking sheet
• Parchment paper
• 2.5-inch round biscuit cutter

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, smoked paprika, MSG, and Diamond Crystal kosher salt until well combined.
3. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
4. Add Cheese and Pimentos: Stir in the shredded cheddar cheese and chopped pimentos until evenly distributed.
5. Combine Wet Ingredients:
   • With Sourdough Discard: In a small bowl, mix the sourdough discard with the cold buttermilk. Pour this mixture into the dry ingredients and gently stir with a wooden spoon or spatula until a shaggy dough forms. Be careful not to overmix.
   • Without Sourdough Discard: If you don’t have sourdough discard, replace the 1/2 cup (120g) sourdough discard with an additional 1/4 cup (30g) all-purpose flour and 1/4 cup (60ml) cold buttermilk. Mix the additional buttermilk with the 1/2 cup buttermilk (total 3/4 cup buttermilk) and add to the dry ingredients, stirring gently until a shaggy dough forms.
6. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough in half, then pat it back down to 1-inch thickness. Repeat this folding process once more to create flaky layers.
7. Cut Biscuits: Using a 2.5-inch round biscuit cutter, cut out biscuits, pressing straight down without twisting. Place the biscuits on the prepared baking sheet, about 1 inch apart. Gather scraps, gently pat them together, and cut additional biscuits.
8. Brush and Bake: Brush the tops of the biscuits with a little buttermilk. Bake for 15-18 minutes, or until the biscuits are golden brown and puffed up.
9. Serve: Let the biscuits cool slightly on a wire rack. Serve warm with butter, honey, or your favorite spread.