This is a quick recipe for serving with soups or salads, and it's a great way to use up "old" sourdough starter before feeding the starter again. The whole wheat, cheddar and sourdough flavors go well together. Inspired by this recipe.
These aren't beautiful-- if you needed them to look pretty I'd suggest rolling out and cutting into rounds. Or try using non whole wheat flours and more orange-y cheddar for the color contrast.
Combine until smooth:
1/2 C sourdough starter
1/4 C rice milk
1/4 C olive oil
Now add and stir until comes together as a dough:
1 C whole wheat flour (or whole wheat white)
1/2 tea baking powder
1/4 tea baking soda
1/4 tea salt
Cut 1-2 oz sharp cheddar cheese into small cubes/dice. Fold into the dough.
Drop by small mounded spoonfuls onto baking sheet (mine made 8-10 biscuits).
Bake 18-20 min at 400 F.
Optional: drizzle with olive oil or butter and seasoning salt (or salt, pepper, garlic powder, onion powder, paprika etc.) before or after baking.
Approximate nutrition info for 1/8th recipe (1 biscuit): 170 cal, 5 g protein, 17 g carb, 10 g fat