Sourdough Cheddar Biscuits Recipe

Why I Love This Recipe:

These sourdough cheddar biscuits are the ultimate combination of flavor and texture! The richness of cheddar cheese, the hint of heat from cayenne pepper, and the tangy depth from the sourdough starter come together perfectly to create a melt-in-your-mouth biscuit that’s incredibly moist and flakey. The addition of cold butter and an egg wash gives them a golden, crispy top, while the inside stays light and airy. I love how quick and easy they are to make, and how versatile they are for breakfast, dinner, or as a side dish. These biscuits are a great way to use up sourdough discard, and they always disappear quickly!

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1 large egg
• 1 cup shredded cheddar cheese
• 1 cup sourdough starter discard (room temperature)
• 1/4 cup cold water (optional, as needed)
• 1/2 cup cold butter (cut into small pieces)

For the Milky Egg Wash:

• 1 large egg
• 2-3 tablespoons milk

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for the biscuits.
2. Prepare the Dry Ingredients:
   • In a large bowl, combine the flour, salt, baking soda, baking powder, cayenne pepper, and garlic powder. Stir well to evenly distribute all the dry ingredients.
3. Cut in the Butter:
   • Using a butter knife or pastry cutter, “cut in” the cold butter into the dry ingredients. Continue until the butter pieces are no larger than the size of a kidney bean. This will help create that flakey, melt-in-your-mouth texture in the biscuits.
4. Add the Wet Ingredients:
   • Add the shredded cheddar cheese, egg, and sourdough starter discard to the mixture. Stir gently until everything is just incorporated. If the dough feels a bit dry or crumbly, add up to 1/4 cup of cold water until the dough holds together when you press it into a ball.
5. Roll Out the Dough:
   • On a floured surface, gently roll out the dough to about 3/4 inch thickness. Be careful not to overwork the dough to keep the biscuits light and fluffy.
6. Cut the Biscuits:
   • Using a 2-inch biscuit cutter or the rim of a glass, cut the dough into rounds. You should be able to get between 14-18 biscuits, depending on the size of your cutter. Press straight down with the cutter—don’t twist it—to help the biscuits rise evenly.
7. Prepare the Egg Wash:
   • In a small cup, whisk together 1 egg and 2-3 tablespoons of milk until well combined. This will give the biscuits a beautiful golden finish once baked.
8. Brush and Bake:
   • Place the cut biscuits on a baking sheet lined with parchment paper. Using a pastry brush, gently brush the top of each biscuit with the milky egg wash.
   • Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have risen nicely.
9. Serve:
   • Once the biscuits are baked, remove them from the oven and allow them to cool slightly before serving. Enjoy them warm with butter, or as a side dish to your favorite meal!

Tips & Tricks:

• Cold Ingredients: Make sure the butter and water are cold for the best results. Cold butter helps create flaky layers, which is the key to the perfect biscuit texture.
• Don’t Overmix: When incorporating the wet ingredients, mix until just combined. Overworking the dough will result in dense biscuits.
• Flour the Surface: Keep your work surface lightly floured when rolling out the dough to prevent it from sticking.
• Water Adjustment: The amount of cold water you need can vary, depending on the moisture of your sourdough starter. Add the water gradually, just enough to bring the dough together.

Notes:

• Sourdough Starter: This recipe is a great way to use up sourdough discard. If you don’t have a sourdough starter, you can substitute it with an equal amount of buttermilk or regular milk, but the flavor will be different.
• Spice Level: The cayenne pepper adds a subtle heat to the biscuits. If you prefer a milder biscuit, feel free to omit or reduce the cayenne pepper. Similarly, garlic powder can be adjusted to taste.
• Cheese Variations: While sharp cheddar cheese is delicious, you can also experiment with other cheeses like Monterey Jack, Parmesan, or even a blend of cheeses for added flavor complexity.

FAQs:

Can I freeze the dough?
Yes, you can freeze the dough for later use. After cutting out the biscuits, place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag. When ready to bake, you can cook them directly from the freezer—just add a few extra minutes to the baking time.

Can I make these without a sourdough starter?
Yes! If you don’t have sourdough starter, you can substitute it with an equal amount of buttermilk or regular milk for a softer biscuit. However, the sourdough starter adds a distinct tang and flavor that you’ll miss.

What’s the best way to store leftover biscuits?
Store any leftover biscuits in an airtight container at room temperature for 2-3 days. They’re best served warm, so you can gently reheat them in the oven or microwave before serving.

Storage:

• Room Temperature: Store any leftover biscuits in an airtight container for up to 3 days at room temperature. Reheat before serving for the best texture.
• Freezing: These biscuits freeze well. Once baked, allow them to cool completely, then store them in a freezer bag for up to 2 months. To reheat, bake from frozen at 350°F for about 10 minutes or until heated through.

These Sourdough Cheddar Biscuits are not only full of flavor, but they are also a wonderful way to use up leftover sourdough starter. They’re perfect for breakfast, brunch, or as a side with soups and stews. The cheddar cheese provides a rich flavor, while the cayenne pepper adds just the right amount of kick. The flaky texture will have you reaching for seconds, and the best part is that they come together in just 25 minutes