[Vegan!] Cheddar caramelized onion sourdough discard biscuits

 

Maintaining sourdough starter during residency is less about religiously baking loaves of the good stuff than it is about resourcefully using sourdough starter/discard in other recipes. Some standouts include cinnamon rolls (substitution for yeast), pancakes and these biscuits. I came across the recipe on King Arthur’s one day and loved it. My husband liked it so much he even made a batch on his own. The version I made today is adapted from KAF’s version, but veganized with cheese. For the fat in these biscuits, I used frozen refined coconut oil. There’s no lack of flavor here thanks to the caramelized onions (as if cheddar and scallions weren’t enough). Be patient with the caramelization process at it certainly pays off. It might be wise to prep a double batch of onions and save the extra for anything and everything else you’re eating this week. I regret not having followed my own advice. Lastly, I don’t bother with a biscuit cutter but rather opt for minimal handling and cut into rectangles with a bench scraper. Faster in the oven = faster out of the oven = faster gratification with tender, fluffy savory biscuits.

|| [Vegan!] cheddar caramelized onion sourdough discard biscuits)||

Ingredients

• 1 large yellow onion, halved lengthwise, then thinly sliced crosswise
• 2 Tb refined coconut oil
• 1 Tb brown sugar
• 1 cup minus 1 Tb (110g) white whole wheat flour (I use King Arthur)
• 2 tsp baking powder
• ½ tsp fine sea salt
• ½ cup coconut oil, spread on shallow dish and frozen 10-15 minutes 
• 3 Tb. chopped green scallions
• ½ cup vegan cheese shreds (I used Violife Just Like Cheddar)
• 1 cup sourdough starter discard (227g), measured into large bowl

Directions

1. Combine onion, coconut oil and brown sugar in a heavy-bottomed saucepan over medium-low heat. Cover and let cook, stirring every 2-3 minutes, until onion softens and browns--about 30 minutes. Spread caramelized onion out on a plate and place in fridge or freezer ~15 minutes, or until completely chilled. 
2. Preheat oven to 425F and line a baking sheet with parchment paper
3. In a medium bowl, combine flour, baking powder and salt
4. In a large bowl, add sourdough starter, scallions, cheese and chilled caramelized onions and set aside (no need to mix)
5. Break up coconut oil into smaller pieces and add to flour mixture. Using hands, combine oil with flour until mixture resembles coarse crumbs. A variation in crumb size is fine, but avoid having large chunks of coconut oil. 
6. Add flour crumb mixture to the large bowl and use a spatula to combine. When cohesive, transfer to a lightly floured surface. Flatten slightly into rectangle and fold in half lengthwise. Repeat 3-4 times, then flatten one more time. 
7. Using a bench scraper, portion into 8 rectangles. You can shape these slightly into rounds if you wish, but don’t roll too aggressively or the biscuit loses its fluff
8. Bake for 15 minutes, until risen and bottoms are golden brown
9. Let cool for 2-3 minutes before enjoying. For extras, finish cooling on wire rack.