Description
These Sourdough Cheddar Biscuits combine the tangy flavor of sourdough discard with sharp cheddar cheese for a deliciously flaky and flavorful biscuit. Perfect for a quick bake or a longer fermented version, these biscuits are buttery, cheesy, and ideal as a snack or accompaniment to any meal.
Ingredients
Dry Ingredients
- 2 cups all purpose flour (280 grams)
- 1 teaspoon sugar (4 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt (4 grams)
- 1 teaspoon garlic powder
Wet Ingredients
- 8 tablespoons butter, melted (113 grams)
- 3/4 cup milk (183 grams)
- 1/2 cup sourdough discard* (125 grams)
Add-ins and Topping
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons butter, melted (for brushing)
- 1 teaspoon dried parsley (for topping)
Instructions
- Preheat and Prepare: Preheat the oven to 400℉ (204℃) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and garlic powder until evenly combined. This ensures the leavening agents and seasonings are distributed well.
- Add Wet Ingredients and Cheese: Pour in the melted butter, sourdough discard, milk, and shredded sharp cheddar cheese. Mix thoroughly until a consistent dough forms, incorporating all ingredients evenly.
- Scoop Onto Baking Sheet: Use a spoon or ice cream scoop to drop biscuit dough portions onto the prepared baking sheet, spacing them slightly apart to allow for rising during baking.
- Bake the Biscuits: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Prepare Topping Butter: While the biscuits bake, melt 3 tablespoons of butter and stir in the dried parsley to create a flavorful topping.
- Brush Biscuits: As soon as the biscuits come out of the oven, brush the tops generously with the melted parsley butter using a pastry brush to add moisture, flavor, and a glossy finish.
- Long-Fermented Option – Combine and Rest: In a large bowl, mix flour, melted butter, sourdough discard, sugar, and milk until fully incorporated. Cover with a clean tea towel or plastic wrap and allow to sit at room temperature for 8 to 24 hours for fermentation.
- Next Day – Add Leavening and Cheese: After fermentation, preheat oven to 400℉ and line a baking sheet with parchment. To the fermented dough, add baking soda, baking powder, salt, garlic powder, and shredded cheese. Mix thoroughly.
- Scoop and Bake Fermented Dough: Scoop the dough onto the baking sheet and bake for 15 to 20 minutes until golden and cooked through.
- Finish with Butter and Parsley: Repeat the butter and parsley brushing step to finish the long-fermented biscuits, enhancing flavor and appearance.
Notes
- Using sourdough discard adds a pleasant tang and helps reduce waste from sourdough maintenance.
- For best texture, use cold milk and melted butter at room temperature to combine.
- The longer fermentation option develops deeper flavor and a more tender crumb but requires planning ahead.
- Use sharp cheddar cheese for a more pronounced cheesy flavor; mild cheddar can be substituted for a subtler taste.
- You can store the baked biscuits in an airtight container for up to 3 days or freeze for longer storage.
- Reheat biscuits gently in a low oven or toaster oven for best texture instead of using a microwave.
