Easy Sourdough Swiss (or Gruyere) and Chives Biscuits: Try Them For Thanksgiving (and Now)
These sourdough biscuits would make a great addition to your Thanksgiving table, but you really need to bake them and try them out now. The biscuits are easy, good, and would round out a simple meal or make a great breakfast with a slice of ham tucked inside. Or try the biscuits with soup. The Swiss cheese in the biscuits is subtle and lends a slightly sweet, nutty taste to the tangy biscuits. I use fresh chives in the biscuits, and the chives provide a light taste as well as nice color. The biscuits also are a good way to use up some of your sourdough discard. The discard gives the biscuits a different taste--much more interesting than standard biscuits--but the biscuits also benefit from baking powder, so you don't need to wait for them to rise and can bake the biscuits immediately. Note that the oven temperature for the biscuits is 375 degrees, a little cooler than for some biscuit recipes, which means that the biscuits can easily bake alongside a main dish. Enjoy!
Sourdough Swiss (Gruyere) and Chives Biscuits -- Makes 8-12
1 cup of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
3 tablespoons of butter
3 tablespoons of canola oil
3/4 cup of shredded Swiss/Gruyere cheese
1/4 cup of chopped or snipped chives (fresh is best, but dried will work)
1 cup of sourdough starter/discard
Preheat the oven to 375 degrees. In a large bowl whisk together well the flour, baking powder, and salt. Cut in the butter until crumbs form. Drizzle in the canola oil and stir it into the flour with a fork to make more crumbs. Stir in the cheese and chives. Add the starter and mix it into the flour mixture until a soft dough forms. Line a baking sheet with baking parchment. Divide the dough into 8-12 portions and shape each portion into a rough ball. Space the dough balls at least an inch and a half apart on the baking parchment and then flatten the balls slightly with your hand to make round disks. Bake the biscuits for 25-30 minutes or until light golden. Let the biscuits cool a few minutes before serving them warm.