Zymurgy is technically referred to in beer making and wine fermentation. But since I decided to use my beer sourdough starter, I figured it could work for the name of my new biscuit creation.
½ cup beer sourdough starter
¾ cup almond milk (only because I was out of regular)
½ cup jalapeño pimento cheese (I cheated and used store bought —didn't make my own)
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1 tbsp. sugar
1 stick butter
¼ cup Crisco
Place dry ingredients in a bowl, mix to combine and then cut in the butter and the Crisco to make small round pea shaped crumbs.
Combine sourdough starter, milk and pimento cheese in another bowl and mix until well combined. Pour into the dry bowl and mix. Dough will be sticky.
Use an ice cream scoop and drop in globs onto ungreased cookie sheet. I made 20 but you could make them bigger if you wanted to.
Bake in 450º oven for 11-14 minutes.
Enjoy
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