Description
These Sourdough Cheddar Biscuits are flaky, buttery, and packed with cheesy goodness, made tender and flavorful with the addition of sourdough starter and a touch of honey. Perfectly golden and layered through a folding technique, these biscuits offer a delicious twist on a classic comfort food, ideal for breakfast, brunch, or a savory snack.
Ingredients
Dry Ingredients
- 330 g All Purpose Flour
- 20 g Baking Powder (approx. 1 tbsp)
- 3 g Salt
- 3 g Garlic Powder (1 tsp)
Wet Ingredients
- 20 g Honey
- 200 g Sourdough Starter (or sourdough discard)
- 120 g Buttermilk (plus extra for brushing)
Butter and Cheese
- 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)
Garnish
- Fresh Herbs (chives, parsley, etc.)
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients and Incorporate Butter: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder. Add the cold, grated butter and cut it into the flour mixture using your fingertips or a pastry cutter until the mixture is crumbly. Gently fold in the shredded cheddar cheese.
- Combine Wet Ingredients: In a separate bowl, whisk together the honey, sourdough starter, and buttermilk until smooth. Pour this mixture into the dry ingredients and gently fold until a shaggy dough forms.
- Turn Out Dough: Tip the sticky dough onto a lightly floured surface. It may seem dry in spots; this is normal.
- Shape and Fold Dough: Shape the dough into a rough rectangle about 3/4 inch thick. Use flour on your hands to manage stickiness. Fold one side of the rectangle to the center and repeat with the other side, then turn the dough 180 degrees and repeat folding 3 to 4 times to create layers.
- Cut Biscuits: Flatten the dough back into a 3/4 inch rectangle. Using a biscuit cutter about 3 inches in diameter, cut out biscuit rounds. You may cut squares or wedges if preferred.
- Arrange Biscuits for Baking: Place biscuit rounds close together on the lined baking tray so their edges touch; this helps them cook evenly.
- Brush and Bake: Brush the tops with buttermilk or plain milk and bake for approximately 20 minutes until golden brown.
- Prepare Garlic Butter: While baking, mix the melted butter with 1/2 tsp garlic powder and set aside.
- Finish and Garnish: Remove the biscuits from the oven and immediately brush with the garlic butter mixture. Sprinkle with fresh chopped herbs or add herbs directly into the garlic butter before brushing.
Notes
- For buttermilk alternatives, use milk mixed with lemon juice or vinegar to achieve similar acidity.
- Keep the butter very cold and grated for better flakiness in the biscuits.
- Folding the dough creates distinct layers and a flaky texture, avoid overworking.
- Biscuits can be cut into shapes other than rounds, such as squares or wedges.
- Store leftovers in an airtight container for up to 2 days, reheat in an oven or toaster oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Biscuits
- Method: Baking
- Cuisine: American
