Sourdough Cheddar Biscuits

Remove Wet and dry ingredients from the fridge

Add wet ingredients to the dry ingredient's bowl

Using a spoon quickly but gently cut and fold the wet ingredients into the dry ingredients. The dough will naturally feel dry and look scruffy. Typically about 90% of the flour gets incorporated into the dough

Turn the dough out onto a floured surface and gather all of its loose bits and form a dough ball.

Using a floured rolling pin roll the dough to 1 to 1.5 inches in thickness

Cut the dough in half and stack in on itself

Rotate the dough 90 degrees

Using a floured rolling pin roll the dough to 1 to 1.5 inches in thickness

Cut the dough in half and stack in on itself

Roll out the dough to about 1 inch thickness

Using a circle cookie cutter (or and another clean circular device) cut biscuits from your dough. Typically I make biscuits that are either 2 inches in diameter or 3 inches in diameter.

Transfer biscuits to your greased and lined baking sheet. Placing them about 1 inch apart

Gather any remaining scrap dough into a ball and roll it out to a 1 inch thickness and cut more biscuits.

Remember the key is to do this quickly. We do not want this dough warming up. If your dough does get warm place your baking sheet in the fridge for 10 minutes

Using your thumb press down and make an indention in the middle of each biscuit.

Fill each indention with grated cheddar cheese from the 1/3 cup we reserved earlier.

Turn the Temp in the oven DOWN to 450 Degrees

Bake for 10 minutes and then check for doneness. If they are not done bake for an additional 2 min. Check them every 1-2 minutes until they are done.

Your biscuits are done when they have a beautiful golden brown color.