Sourdough Cheddar Biscuits Recipe
Enjoy these easy sourdough cheddar biscuits as a side to breakfast, lunch, or dinner. These fluffy biscuits also make for a great snack. Made with sharp cheddar, garlic powder, and a little parsley butter on top, it's really difficult to just eat one.
Servings: 12 biscuits
Equipment
Ingredients
Biscuit dough
- 2 cups all purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking soda
- 1 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
- 8 tablespoons butter melted
- 3/4 cup milk
- 1/2 cup sourdough discard*
- 1 cup sharp cheddar
Butter topping
- 3 tablespoons butter melted
- 1 teaspoon dried parsley
Instructions
Quick version:
- Preheat oven to 400℉. Prepare baking sheet with parchment.
- To a large bowl, add flour, sugar, baking soda, baking powder, salt, and garlic powder. Whisk together.
- Add melted butter, sourdough starter, milk, and cheese to the flour mixture and mix everything together well.
- Scoop the biscuits onto a baking sheet.
- Bake biscuits oven for 15 -20 minutes.
- While baking, melt butter and add parsley.
- Once they are finished baking, using a pastry brush, brush the melted butter and parsley over top of each biscuit.
Long-Fermented Sourdough Biscuit
- To a large bowl, add flour, melted, butter, sourdough starter*, sugar, milk and stir until incorporated.
- Stir until nicely incorporated.
- Place a clean tea towel or plastic wrap over bowl and allow to sit at room temperature at least 8-24 hours.
- The next day, Preheat the oven to 400℉ and add parchment paper to a baking sheet.
- To the fermented dough add baking soda, baking powder, salt, garlic, and shredded cheese.
- Mix everything together well.
- Scoop the biscuits onto a baking sheet.
- Bake biscuits oven for 15-20 minutes.
- While baking, melt butter and add parsley.
- Once they are finished baking, using a pastry brush, brush the melted butter and parsley over top of each biscuit.
Video
Notes
*If long fermenting, I would suggest using 1/4 cup more sourdough starter to make sure the flour is moist enough for fermentation.
This is a discard recipe. So, no need to feed your starter before hand. However, active starter works, too.
Sharp cheddar is the classic choice for this recipe, but you can use other cheeses as well. They will just add a different flavor.
Nutrition
Serving: 1biscuit | Calories: 227kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 423mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 0.01mg | Calcium: 112mg | Iron: 1mg