Queso Fresco Sourdough Biscuits With Chimichurri

Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter, and toss to combine. Stir in sourdough discard, chimichurri, and 2 tablespoons buttermilk. Add remaining 2 tablespoons buttermilk, 1 tablespoon at a time, if needed to form a shaggy dough. (Mixture will be crumbly and dry but will hold together when pinched.) Stir in queso fresco.

Turn dough out onto a clean work surface. Knead just to bring dough together into a ball, 3 to 4 times. Transfer dough ball to a medium bowl. Cover bowl tightly with plastic wrap, and let stand at room temperature 2 hours. Transfer bowl to refrigerator, and chill at least 8 hours or up to 10 hours.

Turn dough out onto a lightly floured work surface. Roll into an 18- x 6-inch rectangle. Fold dough into thirds, like a letter. Wrap with plastic wrap, and chill until cold, 15 to 20 minutes. Repeat rolling, folding, and chilling process 2 more times.

Preheat oven to 425°F. Roll dough into a 10- x 7 1/2-inch rectangle (about 3/4 inch thick). If desired, trim edges to straighten, and discard scraps. Cut dough into 12 (about 2 1/2-inch) squares. Place squares at least 1 1/2 inches apart on a baking sheet lined with parchment paper.

Brush tops of dough squares lightly with egg. Bake in preheated oven until biscuits are risen and golden brown, 18 to 24 minutes. Let biscuits cool on baking sheet 15 minutes. Serve with additional chimichurri, and sprinkle with additional queso fresco.