Easy Sourdough Garlic Cheese Chive Biscuits Recipe
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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.
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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
Garlic and Herb Sourdough 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.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 280 grams (2 cups) all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 3 grams (1/2 teaspoon) baking soda
- 4 grams (1 teaspoon) sugar
- 5 grams (3/4 teaspoon) salt
- 113 grams (1/2 cup) unsalted butter, frozen
- 113 grams (1 cup) cheddar cheese, shredded
- 2-3 Tablespoons of fresh herbs (ex. thyme, chives, parsley)
- 3 grams (1/2 teaspoon) garlic powder
- 200 grams (2/3 cup) sourdough discard
- 120 grams (1/2 cup) half & half (also known as light cream)
- 28 grams (2 Tablespoons) butter, melted
Instructions
1. In a large bowl, mix flour, baking powder, baking soda, sugar, and salt until combined.
280g (2 c) all-purpose flour, 8g (2 tsp) baking powder, 3g (1/2 tsp) baking soda, 4g (1 tsp) sugar, 5g (3/4 tsp) salt
2. Grate 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 again until fully incorporated.
You may also use a pastry cutter and cut the dough until the butter is in small, pea-sized pieces.
113g (1/2 c) unsalted butter, frozen, 113g (1 c) cheddar cheese, shredded, 2-3 T fresh herbs, 3g (1/2 tsp) garlic powder
3. In a liquid measuring cup, whisk together the cold sourdough discard and cold half and half until smooth. Create a well in the center of the flour mixture and pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or a rubber spatula until a shaggy dough is formed.
200g (2/3 c) sourdough discard, COLD, 120g (1/2 c) half and half, COLD
If you notice a lot of dry flour not mixing into the dough, you might need to add extra half and half to your biscuit dough. This could happen if you use thicker and more fresh sourdough discard. But be careful here - too much liquid can create dense and flat biscuits. Add sparingly, about 15 grams (1 Tablespoon) extra liquid at a time until most of the flour is incorporated.
4. Pour the dough onto a floured surface and gently pat the dough until the flour mixture just comes together into one mass and shape the dough into a large rectangle. Be careful not to over mix the dough as this can lead to dense biscuits.
5. Using a floured rolling pin, roll out the dough into a large rectangle (9-inch ×11-inch, doesn’t have to be exact), fold it in half the long way, and then fold it in half again. Roll out the dough and fold the exact same way once more. All this rolling and folding will help you to achieve all of those lovely flaky layers!
6. For a third time, roll out the biscuit dough until it is 1/2 inch tall. Take a 2 3/4 inch sharp biscuit cutter and dip it into flour, then cut into the dough.
Pro-tip – Be sure to only cut straight down into the biscuit dough, no twisting! Twisting the biscuit cutter will close the biscuit dough and prohibit it from rising with all those flaky layers while they bake.
7. Reroll the scrapes and repeat until 8-9 sourdough biscuits have been formed.
Alternatively, you can cut the dough into 8 even rectangle biscuits with a floured, sharp knife or bench scraper. Same as before, cut straight down and pull straight up. Do not drag the knife through the dough.
8. Preheat your oven to 425 degrees F.
9. Place the biscuits 1/2 inch apart on a baking sheet lined with a piece of parchment paper. Baking the biscuits close together helps them to bake taller.
10. Pop the Cheddar and Herb Sourdough Biscuit dough into the freezer for at least 20 minutes, while the oven preheats. This helps ensure that the butter is nice and solid, so that it will melt while baking and release steam. This will develop all of those lovely, flakey layers!
11. After the biscuits have chilled, bake them for 17-20 minutes or until the tops are golden brown. If the tops of the biscuits are browning too quickly, cover them with aluminum foil for the remaining bake time.
12. While the Sourdough Garlic 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!
28g (2 T)
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.
Can I use whole milk instead of half and half?
Hi Nicole! Yes, you can substitute the half and half with whole milk. I hope you love this recipe!