Cheese & Chive Sourdough Biscuits
These quick homemade biscuits scream lots of flavor to include cheese, chives, butter, and sourdough. Perfect for any meal and versatile to be savory or sweet. No cheese or chives? No problem! Keep it simple and add butter, nut butter, Nutella spread or jam. Make a breakfast sandwich or two with eggs and sausage patties. Serve at lunch as biscuit sliders with slices of ham and cheese. Yes, please!
Servings: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- ¼ cup (½ stick) butter refrigerator cold
- ½ cup shredded cheddar cheese or any preferred cheese (Colby Jack, Gorgonzola, Feta, Mozzerella, etc.)
- 1 tbsp dried chives (optional) or any dried herb appropriate for the selected cheese
- 1 cup potato sourdough starter or any sourdough starter, 100% hydrated = 50/50- flour/liquid
- milk, if needed Amount depends on the hydration level of your starter. Use enough for the dough to just be moistened.
Instructions
- Preheat oven to 450˚F / 232˚C.
- In a large bowl, whisk flour, salt, and baking powder.
- Add in cubed cold butter. Use your hands, a pastry cutter, or 1-2 forks and cut in or massage butter into the flour mixture blending until mixture is the consistency of course crumbs (grainy or pea sized).
- Add cheese and chives and mix well.
- Stir in sourdough starter and mix until soft dough forms adding milk, if too dry. The dough should be just moistened only. If flour remains, add milk.
- Knead lightly on a floured surface until dough is smooth. Careful not to overwork the dough or butter will melt from the heat of your hands and not be flaky AND/OR the dough will be too dense.
- Pat or roll out dough to ½-inch thickness and cut with 2½ -inch biscuit cutter (or anything round like a drinking glass or cookie cutter). Place ~1-inch apart on an ungreased or lined baking sheet. Bake 12-14 minutes or until golden brown.
- Recipe makes ~12 biscuits. Serve hot.
Video
Notes
*Use any cheese and herb combination you have on hand and like.
*Add 1 tsp of garlic powder with the cheese and herb additions.
*Substitute milk for the sourdough starter beginning with 1/2 cup and adding more as needed. OR use a mix of milk and sour cream or Greek yogurt for a little tang and richness.
*No butter? Use cold shortening instead.
*No cheese or chives? No problem! Leave them out and make a simple biscuit following the recipe.
*No time for kneading and shaping? No worries! Make drop biscuits. Just grab balls of dough with your hands or scoop out balls of dough using a spoon and place them on the baking sheet.