Yes, these are quick sourdough biscuits! You can mix them up in minutes and air fry them in about 15 minutes. The biscuits are light and fluffy and have the sourdough tang as well as a nice yeasty taste. The cheese in the biscuits--I use sharp cheddar--nicely complements the sourdough, and the bagel seasoning on top of the biscuits provides a nice crunch as well as extra flavor. The biscuits include fiber- and nutrient-rich whole grain flour and protein and, in moderation, are acceptable if you're pursuing a diabetic diet. I generally make the biscuits in the air fryer, but you can bake them in a regular oven for about 20 minutes at 400 degrees, if you prefer. The biscuits are great for dinner, and they make nice sandwich bun alternatives. Or try the biscuits for breakfast with eggs and ham. The biscuits are really good! Enjoy!
Sourdough Everything Bagel Cheese Biscuits -- Makes 8
1 cup of sourdough starter/discard
1/4 cup of canola oil
1/4 cup of milk (I use low-fat)
1/2 cup of shredded sharp cheddar cheese
1 cup of white whole-wheat flour
2 teaspoons of baking powder
1 teaspoon of everything bagel seasoning, plus extra to sprinkle on top of the biscuits
Cut small pieces of baking parchment to fit your air fryer basket. In a large bowl combine the starter/discard, oil, and milk. Add to the bowl the cheese, flour, baking powder, and 1 teaspoon of bagel seasoning (I don't add salt, because it's in the seasoning). Stir everything together until completely combined. Drop eight mounds of dough onto the prepared parchment, spacing the mounds a couple of inches apart. Dip your fingers in water and moisten the tops of the mounds a little as you flatten the mounds to about an inch thick. Sprinkle the tops of the mounds with bagel seasoning (about 1/4-1/2 teaspoon). Spritz the top of the dough with a little non-stick cooking spray or canola or olive oil (this will help hold the seasoning in place). Air fry the biscuits at 350 degrees for about 15 minutes or until golden.
Can an equal amount of yogurt with live cultures be substituted for the sourdough starter/discard?