Imagine biting into a warm, golden biscuit that's crispy on the outside, pillowy soft on the inside, with bursts of sharp cheddar and fresh chives dancing across your palate. These sourdough biscuits aren't just a side dish – they're a culinary experience that will transform your breakfast, brunch, or dinner table from ordinary to extraordinary. Combining the tangy complexity of sourdough with the rich, comforting flavors of cheese and herbs, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 250g all-purpose flour
- 100g shredded cheddar cheese
- 50g chives, chopped
- 1 tbsp baking powder
- 1/2 tsp salt
- 100g sourdough starter
- 100ml milk
- 50g butter, melted
Instructions
- Prepare your ingredients by measuring them precisely. Ensure the sourdough starter is active and at room temperature.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until well integrated.
- Add the shredded cheddar cheese and chopped chives to the dry ingredients. Gently mix to distribute evenly throughout the flour mixture.
- In a separate bowl, combine the sourdough starter, milk, and melted butter. Whisk until smooth and well combined.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold and mix until a soft, slightly sticky dough forms.
- Turn the dough onto a lightly floured surface and gently knead 3-4 times to bring the dough together. Avoid overworking to maintain tenderness.
- Pat or roll the dough to approximately 1-inch thickness. Use a
- 5-inch round cutter to cut out biscuits, pressing straight down without twisting.
- Place the cut biscuits on a parchment-lined baking sheet, ensuring they are nearly touching to help them rise together.
- Cover the baking sheet with a clean kitchen towel and let the biscuits rest at room temperature for 30-45 minutes to allow slight fermentation.
- Preheat the oven to 425°F (220°C) during the resting period.
- Optional: Brush the tops of the biscuits with additional melted butter or an egg wash for enhanced golden color.
- Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the edges are crisp.
- Remove from the oven and let cool on a wire rack for 5 minutes before serving warm.
Tips
- Sourdough Starter Secrets: Ensure your starter is active and bubbly before beginning. A healthy, room-temperature starter is key to achieving that signature tangy flavor and perfect rise.
- Handling the Dough: When mixing and kneading, remember that less is more. Overworking the dough can lead to tough biscuits. Gentle folding and minimal handling will keep them tender and light.
- Temperature Matters: Use ingredients at room temperature for the best integration. Cold butter or milk can affect the dough's texture and rise.
- Cutting Technique: When using a biscuit cutter, press straight down without twisting. Twisting can seal the edges and prevent proper rising.
- Resting is Crucial: Don't skip the 30-45 minute rest period. This allows slight fermentation and helps develop deeper flavors and better texture.
- Baking Precision: Place biscuits close together on the baking sheet. This helps them rise upward and supports each other during baking.
- Golden Finish: For an extra-luxurious look, brush the tops with melted butter or egg wash before baking to achieve a beautiful golden-brown color.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 6g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
