Name: Sourdough Cheddar Biscuits with Garlic Herb Butter Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 330 g All Purpose Flour; 20 g Baking Powder (approx. 1 tbsp); 3 g Salt; 3 g Garlic Powder (1 tsp); 20 g Honey; 200 g Sourdough Starter (or sourdough discard); 120 g Buttermilk (plus extra for brushing); 115 g Butter (salted or unsalted, very cold, grated); 180 g Cheddar Cheese (shredded); 20 g Butter (melted); 2 g Garlic Powder (1/2 tsp); Fresh Herbs (chives, parsley, etc.)

Jump to Recipe·4 from 5 reviews

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Nothing beats the warm, cheesy comfort of homemade biscuits brought to life with a tangy twist. This Sourdough Cheddar Biscuits with Garlic Herb Butter Recipe offers a delightful balance of flavors and textures, where buttery, flaky sourdough biscuits meet sharp cheddar cheese and a garlicky, herb-infused butter that melts right on top. Perfect for breakfast, brunch, or a cozy snack, these biscuits are easy enough for a casual weekend baking session but impressive enough to share with friends and family. Once you try these, they’ll become a beloved staple in your baking repertoire.

Ingredients You’ll Need

A pile of small yellow cubes and chunks of butter are on brown parchment paper in the center of the image. Above to the right, a white bowl with white flour inside is partly visible. The scene is set on a white marbled surface, with a woman's hand just coming into view from the left edge, touching the parchment paper near the butter. The light is soft, showing clear textures of the butter and flour. photo taken with an iphone --ar 4:5 --v 7

This recipe shines with simple, quality ingredients that combine to create an irresistibly flaky and flavorful biscuit. Each component plays a crucial role — from the sharpness of cheddar to the tang of sourdough starter, and the richness of cold butter that ensures flaky layers.

All Purpose Flour: The foundation of the dough, lending structure and tenderness.
Baking Powder: The leavening agent that helps the biscuits rise beautifully.
Salt: Enhances the flavors without overpowering.
Garlic Powder: Adds a subtle savory note to the biscuit dough.
Butter (cold, grated): Creates flaky layers and a rich mouthfeel.
Cheddar Cheese (shredded): Provides a sharp, creamy bite that makes these biscuits truly special.
Honey: A touch of sweetness to balance the tang of sourdough.
Sourdough Starter: Introduces tang and depth of flavor that sets these biscuits apart.
Buttermilk: Adds moisture and softness, plus contributes to the slight tang.
Butter (melted): Combined with garlic powder for that delicious herb butter glaze on top.
Fresh Herbs: Chives, parsley, or your favorite herbs to add a fresh, aromatic finish.

How to Make Sourdough Cheddar Biscuits with Garlic Herb Butter Recipe

Step 1: Preheat and Prepare

Begin by heating your oven to 220C (425F) and lining a baking tray with parchment paper. This ensures even baking and keeps the biscuits from sticking, which is key for their perfect golden crust.

Step 2: Mix Dry Ingredients and Incorporate Butter

In a large bowl, whisk together the flour, baking powder, salt, and garlic powder until combined. Add the cold, grated butter, then cut it into the flour with your fingertips or a pastry cutter until it resembles coarse crumbs. Gently fold in the shredded cheddar cheese for pockets of cheesy delight throughout the dough.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together honey, sourdough starter, and buttermilk until smooth. This mixture brings moisture and that distinctive tang, essential for authentic sourdough biscuits.

Step 4: Form the Dough

Pour the wet ingredients into the dry, then fold gently until a shaggy dough forms. It may be sticky and slightly inconsistent in texture, which is completely normal for this recipe.

Step 5: Layer the Dough

Turn the dough onto a lightly floured surface and shape it into a rough rectangle about 3/4 inch thick. Fold one side of the rectangle toward the center, then fold the other side over it. Rotate the dough 180 degrees and repeat this folding process three to four times to create flaky layers. Use flour as needed to prevent sticking.

Step 6: Cut the Biscuits

Flatten the dough back into a rectangle about 3/4 inch thick. Use a biscuit cutter to stamp out rounds roughly 3 inches wide. Alternatively, feel free to cut the dough into squares or wedges if you prefer a rustic look.

Step 7: Prepare for Baking

Arrange the biscuit rounds so they are touching on the parchment-lined tray. This helps them rise up and bake evenly without becoming dry or crumbly on the edges.

Step 8: Bake the Biscuits

Brush the tops with buttermilk or plain milk to encourage browning. Bake for about 20 minutes or until the biscuits are puffed and golden on top.

Step 9: Make the Garlic Herb Butter

While the biscuits bake, combine the melted butter with garlic powder. This mixture will give the biscuits that unforgettable fragrant and savory finish once brushed on.

Step 10: Finish with Herb Butter and Herbs

Remove the hot biscuits from the oven and immediately brush them with the garlic herb butter. Sprinkle freshly chopped herbs over the top or mix them straight into the butter for an extra burst of flavor.

How to Serve Sourdough Cheddar Biscuits with Garlic Herb Butter Recipe

The image shows a group of golden-brown biscuits on a piece of brown parchment paper, placed over a dark blue cloth with a white marbled surface beneath. The biscuits have a rough, flaky texture with small green herb bits sprinkled on top. One biscuit is broken open, revealing a soft, light-yellow inside with a thick layer of pale yellow butter spread on the bottom half. Next to the biscuits is a small white bowl filled with more pale yellow butter, with a butter knife resting across the bowl's edge. The whole scene looks warm and inviting with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh herbs like chives, parsley, or thyme as garnishes emphasizes the herbal notes in the butter and adds a vibrant pop of color. For a little extra indulgence, grated extra cheddar or a sprinkle of flaky sea salt right after baking is divine.

Side Dishes

These biscuits are versatile companions. Serve them alongside a hearty stew, creamy soup, or even a fresh breakfast scramble. Their rich texture and sharp cheddar flavor make them a wonderful match for roasted vegetables and salads too.

Creative Ways to Present

Stack the biscuits layered with slices of smoked ham or crispy bacon and a smear of garlic herb butter in between for an irresistible biscuit sandwich. For entertaining, place mini biscuits in a basket lined with a colorful cloth and offer herb butter for spreading on the side—guests will be delighted!

Make Ahead and Storage

Storing Leftovers

Wrap cooled biscuits tightly in plastic wrap or store in an airtight container at room temperature. They will stay fresh for 2 to 3 days, maintaining their tenderness and flavor.

Freezing

You can freeze these biscuits raw or after baking. To freeze raw dough, shape and cut the biscuits, then arrange them on a baking sheet to harden before transferring to a freezer bag. For baked biscuits, cool completely and store in a freezer-safe container. They freeze beautifully for up to 1 month.

Reheating

Reheat biscuits in a preheated oven at 175C (350F) for 10-12 minutes to restore crisp edges and fresh-baked warmth. You can also briefly microwave them, but this won’t preserve flakiness as well as the oven.

FAQs

Can I use sourdough discard instead of an active starter?

Absolutely! This Sourdough Cheddar Biscuits with Garlic Herb Butter Recipe works perfectly with sourdough discard, making it a fantastic way to use up the excess starter without worrying about feeding it first.

What if I don’t have buttermilk on hand?

No worries at all. You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar, letting it sit for 5 minutes before using. This replicates that tangy acidity crucial to biscuit tenderness.

Can I experiment with other cheeses or add-ins?

Definitely! While sharp cheddar is classic here, feel free to try smoked gouda, pepper jack, or even a blend of cheeses. Fresh herbs like rosemary or thyme folded into the dough also add delicious complexity.

Why are the biscuits sticky during shaping?

The dough is meant to be somewhat sticky because of the wet sourdough starter and buttermilk. Using flour on your hands and surface helps manage stickiness while preserving moisture for tender biscuits.

How do I get that flaky layered texture?

The key technique is the folding step where you fold the dough multiple times to create layers. This traps small pockets of butter that melt during baking, puffing the dough into beautiful flaky layers.

Final Thoughts

Trust me when I say these Sourdough Cheddar Biscuits with Garlic Herb Butter Recipe will quickly become one of your all-time favorite baked treats to make and share. The irresistible combination of tender layers, tangy sourdough depth, sharp cheddar, and aromatic garlic herb butter comes together in total harmony. They are perfect for any occasion, and I encourage you to dive in and enjoy every flaky, cheesy bite!

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