Sourdough Cheddar Biscuits

5 from 1 vote

Sourdough cheddar biscuits are buttery, flavorful, and easy to make! Brushed with garlic butter, they’re the perfect addition to any meal.

Prep Time15

Cook Time18

Total Time33

Course: Bread, Side Dish, Sourdough

Cuisine: American

Servings:

Calories: 348kcal

Author: Joy Kincaid

Equipment

Ingredients

255 grams all-purpose flour (about 2 cups)
15 grams baking powder (1 tablespoon)
8 grams salt (1 teaspoon)
½ teaspoon black pepper optional, for extra depth
¼ teaspoon baking soda
113 grams unsalted butter, cold and cubed (½ cup or 1 stick)
113 grams shredded sharp cheddar cheese (1 cup)
19 grams finely chopped fresh chives (about ¼ cup) optional
240 grams sourdough discard (about 1 ⅔ cup)
64 grams buttermilk (start low and add based on dough texture) (1/4 to 1/3 cup) add up to 1/2 cup, if needed

Garlic Butter Topping

42 grams butter, melted (3 Tablespoons)
2 cloves garlic finely minced

Instructions

Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together flour, baking powder, salt, black pepper, and baking soda.
Using a pastry cutter or your hands, cut the cold butter into the flour until the mixture resembles coarse crumbs. Another option would be to use a box grater to grate the butter into the flour.
Stir in cheddar and chives.
Gently mix in sourdough discard and buttermilk until a shaggy dough forms. Knead it gently with your hands. The dough should stick together. If it doesn't, add more buttermilk a teaspoon at a time, being careful not to make the dough too wet. The dough should be shaggy. Do not overmix.
On a lightly-floured surface, roll out the dough into a rectangle. Fold into thirds. Rotate 90 degrees and roll to about 1- to 1 ½- inch thickness.
Cut into round biscuits using a biscuit cutter about 3" in diameter, or cut into square biscuits with a sharp knife or bench scraper. Dip your cutter into flour and do not twist or drag the cutter while cutting to ensure a good rise.
Place biscuits on the prepared parchment-lined baking sheet and chill in the freezer for 15 minutes to help maintain their shape. While the biscuits are in the freezer, preheat your oven to 425°F (220°C).
Bake at 425°F (220°C) for 15-18 minutes until golden brown and puffed.

Garlic Butter

Melt the butter and stir in minced garlic. Brush melted butter over warm biscuits right after baking. The butter garlic will soak into the biscuits for added flavor.

Notes

How to Store: Store at room temperature in an airtight container for up to 2 days. For longer storage, freeze baked biscuits in a freezer-safe bag for up to 3 months and reheat in an oven at 350°F for 5-7 minutes.

To Reheat Biscuits: Wrap in aluminum foil and bake in a preheated oven at 350 degrees F for 10 minutes.

To Long-Ferment This Recipe: Add flour to a mixing bowl, and cut in the butter until the mixture resembles small crumbs. Add sourdough starter and buttermilk, and stir to combine. Cover, and allow to sit for 8-24 hours. After the fermentation time is up, add the rest of the dry ingredients (baking powder, baking soda, salt, pepper, chives, and shredded cheese). Knead the dry ingredients in with a spoon or your hands as evenly as possible. Follow the instructions for cutting out and baking the biscuits.

If You Don't Have Fresh Chives: You could substitute 3-4 teaspoons of dried chives in place of the fresh chives. Or, you can leave them out entirely, if you prefer. You can also substitute other fresh herbs in place of the chives. Parsley, rosemary, and thyme would all work well.

Nutrition