Sourdough Cheddar Biscuits

Sourdough cheddar biscuit that has been split open and buttered.

Fluffy, buttery, and packed with the savory goodness of sharp cheddar, these sourdough biscuits are a delightful twist on a classic. Made with discarded sourdough starter, they’re perfect for a quick breakfast, a snack, or a comforting side to any meal.

Course Bread, Breakfast, Side Dish, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 20

Cook Time 20

Total Time 40

Servings biscuits

Calories 269kcal

Equipment

Biscuit Cutter (I've used a 3" biscuit cutter)
Baking Tray (lined with parchment paper)
Cast Iron Skillet (optional)

Ingredients

330 g All Purpose Flour
20 g Baking Powder (yes this is correct - it's approx. 1 tbsp)
3 g Salt
3 g Garlic Powder (1 tsp)
113 g Butter (salted or unsalted, must be very cold, grated)
180 g Cheddar Cheese (shredded)
20 g Honey
200 g Sourdough Starter (or sourdough discard)
120 g Buttermilk (plus a little extra for brushing - see notes for alternatives)

Topping

20 g Butter (melted)
2 g Garlic Powder (½ tsp)
Fresh Herbs (chives, parsley etc)

Instructions

Preheat your oven to 220C (425F) and line a baking sheet with parchment paper.
Add the all purpose flour, baking powder, salt and garlic powder to a large bowl. Whisk until well combined.
Then add the cold, grated butter and cut this into the flour using your finger tips or a pastry cutter.
Then gently fold the shredded cheese through the mixture.
Then make a well in the centre and set aside.
In a separate bowl, add the honey, sourdough starter and buttermilk and whisk together. Now pour the liquid ingredients into the dry ingredients and gently fold together until you form a shaggy dough.
Tip the dough out onto a lightly floured surface - it will be sticky and could be dry in places and that's totally ok!
Shape the dough into a rough rectangle around ¾ inch thick. The dough will be sticky, but add some flour to your hands to help you during this step.
Take one side of the rectangle and fold it to the middle and then repeat with the other side. Then turn the dough 180 degrees and repeat the process. Do this around 3 to 4 times to create layers in your sourdough cheddar biscuits.
Use flour as needed to ensure the dough isn't sticking to you or the counter.
Now flatten the dough out into a rectangle again, you're looking for around ¾ inch thick. Use a biscuit cutter to cut out circles (you're looking for around 3 inches in diametre for your circles). You can also cut into squares or wedges if you prefer.
Place the sourdough cheddar biscuits onto a baking tray lined with parchment paper - make sure that the biscuit rounds are touching as this will help them cook more evenly.
Brush the tops with buttermilk or plain milk and bake for around 20 minutes or until they are golden brown.
While the sourdough cheddar scones are baking, mix together the melted butter and garlic powder and set aside.
Remove biscuits from the oven and brush with garlic butter and sprinkle with fresh chopped herbs. Alternatively, you can add the chopped herbs to the garlic butter.

Notes

Butter - I've used salted butter that I have grated using a box grater. A great tip here is to grate the cold butter and then place on a piece of parchment paper and pop into the freezer for 15 minutes to make sure it's super cold before you add it to the flour. If you make these sourdough cheddar biscuits a lot, you can make a few little packets of pre grated butter to the freezer to make the preparation of these even quicker!

Buttermilk - I've used buttermilk leftover from making my own homemade butter. If you don't have any buttermilk, you can add a dash of white vinegar to some whole milk and let it sit for 5 minutes to thicken up.

Nutrition