Editors’ note: expert sourdough baker Arti Jorgenson makes a wide variety of wild fermented doughs and keeps different starters going all the time, so she’s gotten innovative with her use of “discard.” This laminated biscuit is elevated from side of bread to main event with the chopped ham and shredded cheese. Get creative with your own additions; vary the cheese and meat to customize this quick-to-make winter treat.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup (1 stick) frozen butter
- 1 cup cold (unfed) sourdough starter
- 1 cup shredded Cheddar cheese
- ¾ cup ham, finely chopped
Preparation
Adjust oven rack to middle position. Preheat oven to 450° F. Whisk together flour, baking powder, and salt in a large bowl. Coat frozen butter with some of the flour mixture. Using a box grater, grate butter directly into the bowl. Add cheese and ham; stir with fork until thoroughly combined. Add starter. Mix with spatula or hand until dough is thoroughly moistened.
Dust work surface and dough with flour. Pat/roll out dough into 6x9-inch rectangle, fold into thirds. Turn dough 90°; repeat rolling and folding once more. After the last fold, roll out dough into 1-inch-thick rectangle. Trim edges. Cut dough into 8 equal squares. When cutting biscuit dough, use just one downward stroke (no twisting, or back and forth) to maximize the oven rise.
Place cut dough on ungreased baking pan. Bake for about 15 minutes or until golden brown.
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