Butter, flaky sourdough biscuits, now bursting with flavor! Each bite of these Sourdough Garlic and Herb Biscuits will be met with melty cheese, fresh herbs, and rustic garlic. It’s the easiest and tastiest way to add bread to any meal in no time.
Get ready to elevate your biscuit game with this irresistible Sourdough Garlic and Herb Biscuit recipe!
Whether you have an active sourdough starter bubbling away or some discard waiting to be used, these biscuits are the perfect opportunity to put it to delicious use.
They are incredibly versatile, allowing you to customize them with your favorite flavors. I opted for a savory blend of cheddar cheese, chives, and garlic powder, but feel free to experiment with a variety of fresh herbs like rosemary, thyme, or parsley and different cheeses like white cheddar, gruyere, or asiago cheese!
These biscuits boast the classic flaky layers you crave from a traditional buttermilk biscuit, but with that distinctive sourdough tang that takes them to the next level.
If you’re a fan of the famous cheddar biscuits from Red Lobster, these will surely become a new favorite. Not only are they a breeze to whip up, but they also provide a quick and delicious way to add a fresh-baked touch to any meal. Get ready to savor every buttery, cheesy bite of these easy biscuit wonders!
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Why You’ll Love This Recipe:
Easy Recipe
This one-bowl recipe is the perfect way to add a bread component to any meal! The Sourdough Biscuits come together in no time and require minimal effort for a delicious biscuit!
Flavorful
If you’re looking to take your Sourdough Bictuis to the next level, look no further! These are full of incredible flavor from the melty cheese, garlic, and fresh herbs. Plus you can mix and match the inclusion to best suit your flavor preferences or cravings.
Flaky Biscuits
The secret to the most flaky Sourdough Garlic and Herb Biscuits is to use cold or frozen butter. When the butter melts in the oven, it creates these beautiful and tasty flaky layers. It will have you coming back for more and more!
Ingredients
Flour – I used All-purpose flour to prepare these flaky sourdough biscuits.
Leavening Agent – Since these sourdough biscuits are a no-wait recipe, baking powder, and baking soda will help to bring the perfect rise. Be sure to check the freshness of your leaveners. Your biscuits will not rise properly if they are expired. When mixed with vinegar, the baking soda should bubble and fizz.
Sugar – Just a teaspoon for a touch of sweetness. This can be omitted if preferred.
Salt – Any unrefined salt will do, but my favorite is Redmond’s Unrefined Salt for some extra minerals!
Butter – In order to achieve all of those flaky layers, it is crucial to use cold butter over melted butter or even room-temperature butter.
Cheddar Cheese – For the best flavor, use freshly grated cheese. This can be swapped with other cheeses like white cheddar, gruyere, or asiago cheese!
Herbs – Fresh herbs not only bring incredible flavor to these Sourdough Garlic and Herb Biscuits but excellent color as well! Use one or a combination of fresh herbs like thyme, rosemary, chives, parsley, etc.
Garlic Powder – For convenience, I like to use garlic powder, but you could also add roasted garlic cloves for an even more robust garlic flavor!
Half and Half – Half and half brings moisture to this sourdough biscuit dough. Many traditional biscuit recipes use buttermilk as a liquid element, but since we are using sourdough starter/discard, there is enough acidity to react with the baking soda.
Sourdough Starter – Active sourdough starter or sourdough discard can be used for this recipe. If using sourdough discard, I prefer to use discard that is less than 2 weeks old.
Supplies
Cheese Grater
Wooden Spoon
Rolling Pin
Pastry Cutter or Bench Scraper
Pastry Brush
How to Make Garlic and Herb Sourdough Biscuits
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix flour, baking powder, baking soda, sugar, and salt until combined.
Grate the cold/frozen butter with a cheese grater and mix with the dry ingredients until the butter is covered with the flour mixture and now the size of peas. Next, add the freshly grated cheddar cheese, fresh herbs of choice, and garlic powder. Mix until fully incorporated.
Now, add the sourdough starter or sourdough starter discard, and half and half. Mix with a wooden spoon until most of the flour is just incorporated. Don’t overmix or the sourdough biscuits will be tough.
Pour the biscuit dough onto a lightly floured surface and knead the dough until all of the flour is incorporated. Form the sourdough biscuit dough into a 7-8 inch disc that is 1/2-inch thick. With a biscuit cutter or drinking glass, shape into 8 biscuits. Continue to knead the scrapes again until no more sourdough biscuits can be formed.
Place the sourdough herb and cheese biscuits on a prepared baking sheet and chill in the fridge for at least 15 minutes. Place the baking sheet in the preheated oven and bake for 18-20 minutes or until the tops of the biscuits are golden brown.
While the Sourdough Garlic Cheese and Herb Biscuits are baking, melt butter in a small bowl. Once the sourdough biscuits are baked, use a pastry brush to brush the top of the biscuits with the melted butter and serve warm!
How to Store
Store leftover Garlic Herb Sourdough Biscuits in an airtight container at room temperature for 1-2 days.
To reheat Sourdough Garlic and Herb Biscuits, preheat your oven to 350°F and wrap the biscuits in foil. Warm them in the oven for about 10 minutes, or until heated through. This helps restore their freshness and crispness.
These homemade biscuits also freeze well! Flash-freeze them on a baking sheet in the freezer. Once frozen, store them in a freezer-safe bag for up to 2 months. When you’re ready to eat, thaw the biscuits in the refrigerator overnight. Reheat them in a 350°F (175°C) oven for 10-15 minutes until warmed through.
FAQs:
How do I get tall, fluffy biscuits with sourdough?
To achieve tall, fluffy biscuits, handle the dough gently and avoid overmixing. The layers of fat (butter or shortening) should be cold when they go into the oven to create steam pockets that lift the biscuits. Also, make sure your baking powder and baking soda are fresh for a good rise.
Can I refrigerate the biscuit dough overnight?
Yes! You can refrigerate the biscuit dough overnight to develop flavor and make baking easier the next day. Shape the Sourdough Garlic and Herb Biscuits, place them on a baking sheet, and cover with plastic wrap.
My sourdough biscuits turned out dense. What did I do wrong?
Dense biscuits can be the result of overworking the dough, using too much flour, or not enough leavening (baking powder or soda). Be sure to handle the dough gently, don’t overmix, and check that your leavening agents are fresh and properly measured.
What can I add to sourdough biscuits for extra flavor?
You can add various ingredients to sourdough biscuits for flavor, such as herbs (like rosemary or thyme), grated cheese, chopped bacon, or even caramelized onions. Fold these ingredients into the dough gently just before shaping and cutting the biscuits.
Happy baking!
More Recipes Like This:
Soft and Fluffy Sourdough Dinner Rolls
Soft Sourdough Sweet Potato Dinner Rolls
Easy Sourdough Garlic and Herb Biscuits Recipe
Butter, flaky sourdough biscuits, now bursting with flavor! Each bite of these Sourdough Garlic and Herb Biscuits will be met with melty cheese, fresh herbs, and rustic garlic. It's the easiest and tastiest way to add bread to any meal in no time.
Ingredients
- 2 cups all-purpose flour (280g)
- 2 teaspoons baking powder (8g)
- 1/2 teaspoon baking soda (4g)
- 1 teaspoon sugar (4g)
- 1 teaspoon salt (8g)
- 1/2 cup butter, cold/frozen (113g)
- 1 cup cheddar cheese, grated (113g or 4 oz)
- 2-3 Tablespoons of fresh herbs (ex. thyme, chives, parsley)
- 1/2 teaspoon garlic powder (3g)
- 1 cup active starter or 2/3 cup sourdough discard (200g)
- 1/2 cup half & half (120g)
- 2 Tablespoons butter, melted (28g)
Instructions
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, mix 2 c (280g) flour, 2 tsp (8g) baking powder, 1/2 tsp (4g) baking soda, 1 tsp (4g) sugar, and 1 tsp (8g) salt until combined.
3. Grate 1/2 c (113g) cold/frozen butter with a cheese grater and mix with the dry ingredients until the butter is covered with the flour mixture and now the size of peas. Next, add the 1 c (113g) freshly grated cheddar cheese, 2-3 T fresh herbs of choice, and 1/2 tsp (3g) garlic powder. Mix until fully incorporated.
4. Now, add 1 c (200g) sourdough starter or 2/3 c (200g) sourdough starter discard, and 1/2 c (120g) half and half. Mix with a wooden spoon until most of the flour is just incorporated. Don't overmix or the sourdough biscuits will be tough.
5. Pour the biscuit dough onto a lightly floured surface and knead the dough until all of the flour is incorporated. Now form into a 7-8 inch disc that is 1/2-inch thick. With a biscuit cutter or drinking glass, shape into 8 biscuits. Continue to knead the scrapes again until no more sourdough biscuits can be formed.
6. Place the sourdough herb and cheese biscuits on a prepared baking sheet and chill in the fridge for at least 15 minutes. Bake for 18-20 minutes or until the tops of the biscuits are golden brown.
7. While the Sourdough Garlic and Herb Biscuits are baking, melt 2 T (28g) butter in a small bowl. Once the sourdough biscuits are baked, use a pastry brush to brush the top of the biscuits with the melted butter and serve warm!
Notes
How to Store
Store leftover Garlic Herb Sourdough Biscuits in an airtight container at room temperature for 1-2 days.
To reheat Sourdough Garlic and Herb Biscuits, preheat your oven to 350°F and wrap the biscuits in foil. Warm them in the oven for about 10 minutes, or until heated through. This helps restore their freshness and crispness.
These homemade biscuits also freeze well! Flash-freeze them on a baking sheet in the freezer. Once frozen, store them in a freezer-safe bag for up to 2 months. When you're ready to eat, thaw the biscuits in the refrigerator overnight. Reheat them in a 350°F (175°C) oven for 10-15 minutes until warmed through.
FAQs:
How do I get tall, fluffy biscuits with sourdough?
To achieve tall, fluffy biscuits, handle the dough gently and avoid overmixing. The layers of fat (butter or shortening) should be cold when they go into the oven to create steam pockets that lift the biscuits. Also, make sure your baking powder is fresh for good rise.
Can I refrigerate the biscuit dough overnight?
Yes! You can refrigerate the biscuit dough overnight to develop flavor and make baking easier the next day. Shape the Sourdough Garlic and Herb Biscuits, place them on a baking sheet, and cover with plastic wrap.
My sourdough biscuits turned out dense. What did I do wrong?
Dense biscuits can be the result of overworking the dough, using too much flour, or not enough leavening (baking powder or soda). Be sure to handle the dough gently, don't overmix, and check that your leavening agents are fresh and properly measured.
What can I add to sourdough biscuits for extra flavor?
You can add various ingredients to sourdough biscuits for flavor, such as herbs (like rosemary or thyme), grated cheese, chopped bacon, or even caramelized onions. Fold these ingredients into the dough gently just before shaping and cutting the biscuits.
Made the biscuits for the first time tonight to have with dinner. Turned out fantastic! I’ll definitely make again and might even add some cut up ham to change it up. Instructions were perfect and easy to follow. Thanks so much for a wonderful recipe!
Amazing! I am so happy to hear that you loved these biscuits. Including ham in the dough sounds like a delicious idea. Thanks for sharing!
I can’t wait to make these! Have you tried using dried herbs? What is the conversion of fresh to dried?
I hope you love them, Susan! I’ve only tested this recipe with fresh herbs, but dried should work just as well. I would add 1 – 1 1/2 teaspoons of dried herbs, depending on your taste preference.
Hi! These sound amazing! I can’t wait to try them! Question, can you freeze them before you bake them or do you need to bake then freeze? Thanks!
Hi Carie! You can absolutely freeze them after shaping. I like to flash freeze them on a baking sheet, then once they are frozen solid, I will store them in a freezer-friendly bag. You can bake from frozen, just add a few extra minutes to the bake time! I hope you enjoy this recipe.