Garlic and Herb Sourdough Biscuits Recipe

Sourdough Garlic and Herb Biscuits on a baking sheet

Garlic and Herb Sourdough Biscuits Recipe

Yield: biscuits

Prep Time: 15

Cook Time: 18

Chill Time: 15

Total Time: 48

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.

4.50 from 32 votes

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Equipment

Ingredients

280 grams all-purpose flour 2 cups
8 grams baking powder 2 teaspoons
3 grams baking soda 1/2 teaspoon
4 grams sugar 1 teaspoon
5 grams salt 3/4 teaspoon
113 grams unsalted butter, frozen 1/2 cup
113 grams cheddar cheese, freshly shredded 1 cup
2-3 Tablespoons fresh herbs ex. thyme, chives, parsley
3 grams garlic powder 1/2 teaspoon
200 grams sourdough discard, cold 2/3 cup
120 grams half & half, cold 1/2 cup
28 grams salted butter, melted 2 Tablespoons

Instructions

In a large bowl, whisk th flour, baking powder, baking soda, sugar, and salt until combined.
280 grams all-purpose flour, 8 grams baking powder, 3 grams baking soda, 4 grams sugar, 5 grams salt
Grate frozen butter with a box grater and mix with the dry ingredients until the butter is covered with the flour mixture and now the size of peas.
You may also use a pastry cutter and cut the dough until the butter is in small, pea-sized pieces.
113 grams unsalted butter, frozen
Next, add the freshly grated cheddar cheese, fresh herbs of choice, and garlic powder. Mix again until fully incorporated.
113 grams cheddar cheese, freshly shredded, 2-3 Tablespoons fresh herbs, 3 grams garlic powder
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.
200 grams sourdough discard, cold, 120 grams half & 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.
Pour the dough onto a clean work 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.
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!
For a third time, roll out the biscuit dough until it is 1/2 inch tall. Take a 2 3/4 inch biscuit cutter and dip it into flour, then cut into the dough.

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.

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.
Preheat your oven to 425 degrees F.
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.
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!
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.
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. Enjoy!
28 grams salted butter, melted

Notes

This recipe card was update on March 3rd, 2026.

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.

Nutrition

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