Cheddar Bay Sourdough Discard Drop Biscuits (A Red Lobster Copycat and Sourdough Quick Bread Recipe) скачать в хорошем качестве

Cheddar Bay Sourdough Discard Drop Biscuits (A Red Lobster Copycat and Sourdough Quick Bread Recipe)

View on my website: https://thesourdoughbaker.com/cheddar... Sunrise Flour Mill: https://sunriseflourmill.com Sunrise Flour Mill's story began with the desire to make a good loaf of bread. During the process, the owners (Darrold and Marty Glenville) discovered how important high-quality flour was in the process. During their journey to learn the science of bread, and after increased habits of bread consumption, numerous health issues began to occur. After going gluten-free, the health issues settled, but the desire for good bread did not. After much research, the couple discovered the major differences between modern wheat, what they had been eating and baking with, and heritage wheat. They had high hopes that the switch to heritage wheat would solve their flour problem, and, sure enough, they were right! The health complications demolished and the gluten-free diet was no longer necessary. So began their mission to bring heritage wheat to the world. Sunrise Flour Mill's organic, heritage wheat is more nutritious (higher in protein, vitamin, and mineral content) than other flours. These organic, heritage grains are easier to digest, and, especially when paired with the fermentation benefits of sourdough, mean many who are gluten-sensitive are able to enjoy real bread again. To learn more about their flour and the products they offer, visit their website, linked above, and use my code "SOURDOUGHBAKER20" for 20% off your purchase. (Valid through July 11, 2024.) Recipe - For the biscuits: -120 g Sunrise Flour Mill Heritage White Flour (1 cup) -13 g baking powder (1 tbsp) -7 g salt (1 tsp) -¼ tsp garlic powder (1 g) -¼ tsp cayenne pepper (1 g) -175 g shredded cheddar cheese (2 cups) -1 stick (113 g, ½ cup) butter, melted and cooled slightly -225 g sourdough discard, cold (¾-1 cup, depending on how old the discard is) For the topping: -6 tbsp (85 g) melted butter -2 tbsp fresh parsley (or 2 tsp dried parsley) -3-4 cloves fresh minced garlic (or 1 tsp garlic powder) -Pinch salt Directions: 1) Preheat your oven to 425 F (220 C). 2) Melt the butter and shred the cheese. Set aside. 3) In a medium bowl, whisk the flour, baking powder, salt, garlic powder, and cayenne pepper. 4) Add the shredded cheese and toss to combine. 5) Last, add the melted butter and the sourdough discard. Mix until everything is just incorporated. 6) Using a ¼ cup scoop, scoop the batter and drop onto a half-size sheet pan lined with parchment paper or a silicone baking mat. Makes 10-12 drop biscuits. 7) Bake for 15 minutes. 8) Mix together all ingredients for the topping and brush all over the hot biscuits. 9) Enjoy!