Take your taste buds on a gourmet journey. The acidic tones of sourdough and the spicy, herbaceous zing of chimichurri come together to create a harmonious blend of flavors and textures that will elevate your eating experience. Get ready for a culinary journey that will tantalize your senses and broaden your perspective on bread and condiments.
Ingredients
- 2 ½ cups all-purpose flour (about 10 5/8 ounces), plus more for work surface
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2 ¼ teaspoons kosher salt
- 10 tablespoons unsalted butter (5 ounces), chilled and grated using large holes of a box grater
- ¾ cup sourdough discard (about 7 1/2 ounces)
- .50 cup chimichurri, plus more for serving
- 2 to 4 tablespoons chilled buttermilk, divided
- 5 ounces queso fresco, crumbled (about 1 cup packed), plus more for serving
- 1 large egg, beaten
Directions
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter, and toss to combine. Stir in sourdough discard, chimichurri, and 2 tablespoons buttermilk. Add the remaining 2 tablespoons of buttermilk, 1 tablespoon at a time, if needed, to form a shaggy dough. (Mixture will be crumbly and dry but will hold together when pinched.) Stir in queso fresco.
- Turn the dough out onto a clean work surface. Knead just to bring the dough together into a ball, 3 to 4 times. Transfer the dough ball to a medium bowl. Cover the bowl tightly with plastic wrap and let it stand at room temperature for 2 hours. Transfer the bowl to the refrigerator, and chill for at least 8 hours or up to 10 hours.
- Turn the dough out onto a lightly floured work surface. Roll into an 18- x 6-inch rectangle. Fold the dough into thirds, like a letter. Wrap with plastic wrap, and chill until cold, 15 to 20 minutes. Repeat the rolling, folding, and chilling process two more times.
- Preheat the oven to 425°F. Roll the dough into a 10 x 7 1/2-inch rectangle (about 3/4 inch thick). If desired, trim edges to straighten and discard scraps. Cut the dough into 12 (about 2 1/2-inch) squares. Place the squares at least 1 1/2 inches apart on a baking sheet lined with parchment paper.
- Brush the tops of the dough squares lightly with egg. Bake in a preheated oven until biscuits are risen and golden brown, 18 to 24 minutes. Let the biscuits cool on the baking sheet for 15 minutes. Serve with additional chimichurri, and sprinkle with additional queso fresco.
Substitute for sourdough discard: Whisk together 1/3 cup warm water, 1/3 cup all-purpose flour, and 1 (1/4-ounce) envelope instant yeast in a small bowl; let stand until foamy, about 5 minutes. Add to biscuit dough in place of sourdough discard.
Essential Tools and Equipment
The creation of delicious Sourdough Biscuits with Chimichurri requires a few key pieces of commercial kitchen equipment. To easily blend and knead the sourdough biscuit dough to perfection, start with a dependable stand mixer fitted with a dough hook attachment. An excellent baking sheet provides uniform baking and golden brown outcomes, while a convection oven ensures equal heating throughout. To make the chimichurri sauce, blending fresh herbs, garlic, and other tasty components into a smooth sauce is made easier with a strong food processor or blender. Cutting fresh herbs and garlic with precision requires a sharp chef’s knife and a cutting board. Having a good pastry brush also helps when it comes to glazing the biscuits with butter before they bake, which improves their flavor and texture. These commercial kitchen necessities will allow you to easily make a delicious sourdough biscuit and chimichurri combination that will delight even the pickiest palates.
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