Description
These Cheddar Biscuits feature a delightful combination of tangy sourdough starter, sharp cheddar cheese, and a hint of garlic. Perfectly flaky with layers created by folding the dough, these biscuits are golden and buttery with a garlic herb finish — ideal for breakfast, brunch, or as 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
- 115 g Butter (salted or unsalted, 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)
Finishing Ingredients
- 20 g Butter (melted)
- 2 g Garlic Powder (1/2 tsp)
- Fresh Herbs (chives, parsley, or preferred herbs for garnish)
Instructions
- Preheat Oven: Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper to prepare for baking the biscuits evenly.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder until well mixed.
- Add Butter and Cheese: Add the very cold, grated butter to the dry ingredients and cut it in using fingers or a pastry cutter until the mixture is crumbly. Gently fold the shredded cheddar cheese into this mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together honey, sourdough starter, and buttermilk until smooth.
- Form Dough: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together until a shaggy dough forms, sticky with some dry spots.
- Shape and Layer Dough: Turn the dough onto a lightly floured surface. Shape into a rough rectangle about 3/4 inch thick. Fold one side of the rectangle to the middle, then fold the other side over it. Rotate the dough 180 degrees and repeat folding 3 to 4 times to create flaky layers. Use flour as needed to prevent sticking.
- Cut Biscuits: Flatten the dough again to about 3/4 inch thick. Use a biscuit cutter around 3 inches in diameter to cut rounds, or cut into preferred shapes like squares or wedges.
- Prepare for Baking: Place the biscuits on the parchment-lined baking sheet, ensuring the rounds are touching to promote even cooking.
- Brush and Bake: Brush the biscuit tops with buttermilk or plain milk. Bake in the preheated oven for about 20 minutes, or until golden brown.
- Prepare Garlic Butter: While biscuits bake, mix melted butter with garlic powder and set aside for finishing.
- Finish Biscuits: Remove the biscuits from the oven, brush immediately with the garlic butter mixture, and sprinkle with fresh chopped herbs or incorporate herbs into the garlic butter before brushing.
Notes
- If buttermilk is unavailable, you can substitute with milk mixed with a teaspoon of lemon juice or vinegar to mimic acidity.
- Using very cold butter is crucial to achieve flaky layers in the biscuits.
- Folding the dough multiple times creates layers that lead to flaky texture.
- Pressing biscuits close together on the baking sheet helps them rise upwards rather than spreading out.
- Use freshly shredded cheddar cheese for best melting and flavor.
- For a dairy-free option, butter and cheese can be substituted with plant-based alternatives, and buttermilk replaced with almond milk plus lemon juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American