Sourdough Cheddar Biscuits
If you're looking for a super quick and easy sourdough biscuit recipe that is buttery and melts in your mouth, then you need this recipe! These sourdough biscuits are soft, buttery, and full of flavor with the option to add jalapeños for an extra kick.
Servings: 8 large biscuits
Ingredients
- 280 grams unbleached all-purpose flour 2 cups
- 13 grams baking powder 1 Tablespoon
- 9 grams salt ½ Tablespoon
- 227 grams unsalted butter 1 cup
- 176 grams sourdough discard ¾ cup
- 105 grams milk ½ cup
- 150 grams cheddar cheese 1 cup
- 70 grams optional: jalapeños, sliced ½ cup
Instructions
- Place the butter in the freezer for at least 15-30 minutes to chill. If you have time, let the butter fully freeze before using as this will produce a better biscuit.227 grams unsalted butter
- Preheat the oven to 425℉
- Cut the butter up into cubes and place in a food processor (or blender with dough capabilities) with the flour, baking powder, and salt. Or you can mix by hand or with a pastry cutter.280 grams unbleached all-purpose flour, 13 grams baking powder, 9 grams salt
- Blend for 10-15 seconds until you have a crumbly mixture.
- Add the sourdough discard, milk, cubed cheese, and optional jalapenos and pulse again until combined about 20-30 seconds. If you are mixing by hand use shredded cheese instead and knead until just combined.176 grams sourdough discard, 105 grams milk, 150 grams cheddar cheese, 70 grams optional: jalapeños, sliced
- Once mixed, place the dough on a lightly floured surface. Add a light dusting of flour on top and roll the dough once or twice so it is flat. Fold the dough into thirds, bringing one layer on top of the other like a trifold. Roll out the dough and then turn it 90 degrees and fold it up one more time. Roll the dough into a thick rectangle, roughly 6" wide x 12" long.
- Using a bench scraper cut the dough into 8 equal parts, or smaller if you prefer a smaller biscuit.
- Place on a parchment or non-stick silicone lined baking sheet and brush the tops with milk.
- Bake for 15-17 minutes or until lightly golden brown.
- Brush butter on the top of each and place on a cooling rack to cool.
Notes
Tips for Success
- If your dough is too dry add a 1-2 Tbsp of cold water to the dough.
- Make sure the butter you use for the biscuits is very cold, frozen is best. The key is to keep the butter from melting so that you get flaky and tender biscuits.
- Use cold sourdough discard if possible to help keep the butter from melting.
- Don’t work the dough too much; doing so will heat up the dough and cause the butter to melt.
- Don’t let these biscuits bake too long; if they are overbaked, they can become dry.
- If you use a jar of jalapeno slices, be sure to dry off the jalapenos before adding them to the dough to avoid too much extra moisture.
- I recommend using a block of cheese instead of a bag of shredded cheese. Shredded cheese has preservatives added to it which can prevent the cheese from melting properly when baked.
Nutrition
Serving: 1biscuit | Calories: 432kcal | Carbohydrates: 33g | Protein: 10g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 876mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1024IU | Vitamin C: 1mg | Calcium: 266mg | Iron: 2mg
