1 1/3 cup plus 1 T buttermilk (or milk with 1 T of
vinegar will work if you’re not a buttermilk person)
1 egg
3 1/2 cups flour
1/8
cup sugar
1 1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup cheddar
cheese
1 T chives
5 T unsalted butter (easiest if you chill and just grate it
over the bowl or you can cut into small pieces)
Preheat your oven to 400ºF. Line
a baking sheet with parchment paper.
In a liquid measuring cup (or small bowl)
whisk together the sourdough discard, buttermilk and egg.
Mix the flour, sugar,
salt, baking powder and baking soda together in a bowl. Add the cheese and
chives to the dry mixture. Grate the cold butter into the mixture and mix it
with your hands until the butter is finely incorporated. By the end you should
have small pea-sized pieces. Pour the buttermilk mixture on top of the flour
mixture and stir to lightly incorporate. If the dough is a little sticky, add
1-2 tablespoons of flour.
Turn the dough out onto the counter and knead once or
twice (don’t over-knead it). Shape into a round loaf. Score a large X on the top
and then bake for 45-50 minutes. After 25 minutes, if the top is browning too
quickly, cover the top with a sheet of foil to prevent burning.
