Sourdough Stories #20 - Sausage Egg & Cheese Biscuit "Muffins"

What's this?  An original recipe!?!?  YUP.  Pretty proud of that fact.  I needed to use up a bit of discard, as well as some sausage left over from dinner earlier in the week (homemade wonton soup, which was fabulous, FYI).  And I figure if I'm going to try to pair my sourdough adventures with this blog, I jolly well need to post some actual original content, not just talking about other people's recipes and what worked & didn't.

I was very happy with how these turned out--crisp & flaky edges on the outside, tender interior and great flavor from the cheese & sausage. A perfect quick breakfast option.

INGREDIENTS: (makes 12 muffins)

• 8 oz ground pork sausage, browned & drained, seasoned with black pepper
• 100g sourdough discard
• 1/2 cup melted butter
• 1 egg
• 1 cup milk
• 2 cups all-purpose flour (275g)
• 1 Tbsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp salt (omit if you used salted butter)
• 2 cups of shredded cheese (I used a sharp cheddar)
• 2 green onions, sliced (or 1 Tbsp dried chives)

DIRECTIONS:

1. Preheat the oven to 375F.
2. Brown the sausage. 
3. In a large mixing bowl, whisk together the discard, butter, egg, and milk until well combined. 
4. Add the salt, garlic powder, then the flour, baking powder, cheese and onions.  Stir until combined, but don't overmix.
5. Use a scoop to portion into a greased muffin tin, and bake for 20 minutes or until the tops are nice & golden. 
6. Remove from the tin to cool, and eat while warm.
7. Cool any remaining muffins completely on the counter, and then store in the fridge for later in the week, or freeze if not planning to eat right away.