Jalapeño Cheddar Bacon Sourdough Biscuit Bombs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

*Place the butter in the freezer for 15-20 minutes.

Step 2

In a large bowl whisk together the flour, baking powder, and salt.

Step 3

Grate the frozen butter into the mixture and use a fork or a dough scraper to cut the butter into the mixture until it resembles coarse crumbs.

Step 4

Next, add the chopped bacon and jalapenos and mix until combined.

Step 5

In a separate bowl whisk together the honey, sourdough discard, and buttermilk or heavy cream.

Step 6

Add the wet mixture to the dry and mix until a shaggy dough is formed. Dough should be soft, but not sticky.

Step 7

Before shaping the biscuit bombs ensure your cheese has been cut into 1 inch cubes and line your baking pan with parchment paper or spray a little non-stick oil in it.

Step 8

Lightly flour your work surface and weigh the dough and cut it into 12 equal pieces using a food scale for accuracy.

Step 9

Take each piece of dough, flatten it out a bit, and a few cubes of cheese (around 12 grams) to the center.

Step 10

Pinch the dough around the filling and gently roll into a ball. Place each sourdough biscuit bomb into the baking pan, cover the pan and refrigerate the dough for 30-60 minutes.

Step 11

Preheat the oven to 425 degrees F once ready to bake the sourdough biscuit bombs. Brush each biscuit bomb with the melted butter and top with some shredded cheddar cheese. Bake for 18-20 minutes or until desired golden brown. Rotate the pan halfway through for even browning.