Garlic and Herb Sourdough Biscuits Recipe
Introduction
These Garlic and Herb Sourdough Biscuits are fluffy, flaky, and packed with savory cheddar and fragrant herbs. Using sourdough discard adds depth of flavor and a delightful tang. Perfect for breakfast or alongside your favorite meal!
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 fresh herbs (such as thyme, chives, parsley)
- 3 grams (1/2 teaspoon) garlic powder
- 200 grams (2/3 cup) sourdough discard, cold
- 120 grams (1/2 cup) half & half (light cream), cold
- 28 grams (2 tablespoons) butter, melted (for brushing)
Instructions
- Step 1: In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt until evenly mixed.
- Step 2: Grate the frozen butter with a cheese grater and toss it into the dry ingredients. Mix until the butter pieces are coated with flour and about the size of peas. Next, add shredded cheddar, fresh herbs, and garlic powder; stir until fully combined.
- Step 3: In a separate liquid measuring cup, whisk together cold sourdough discard and cold half & half until smooth. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir gently with a wooden spoon or rubber spatula until a shaggy dough forms. If too dry, add extra half & half a tablespoon at a time, careful not to overhydrate.
- Step 4: Turn the dough onto a floured surface and gently pat it into a large rectangle without overworking it.
- Step 5: Using a floured rolling pin, roll the dough into a 9×11-inch rectangle. Fold it in half lengthwise, then fold it in half again. Repeat this rolling and folding process one more time to create flaky layers.
- Step 6: Roll the dough out a third time to about 1/2 inch thickness. Using a 2 3/4-inch floured biscuit cutter, cut straight down into the dough without twisting. Collect scraps, gently reroll, and cut until you have 8-9 biscuits.
- Step 7: Preheat your oven to 425°F (220°C). Place the biscuits 1/2 inch apart on a parchment-lined baking sheet. Chill them in the freezer for at least 20 minutes to keep the butter solid, which helps create flaky layers.
- Step 8: Bake for 17-20 minutes until the tops are golden brown. If they brown too quickly, cover with foil for the remainder of baking.
- Step 9: While baking, melt the 2 tablespoons of butter. Once baked, brush the warm biscuits with melted butter and serve immediately.
Tips & Variations
- Use a pastry cutter instead of grating butter if preferred; small pea-sized butter pieces are key for flakiness.
- Add different fresh herbs like rosemary or basil for unique flavor twists.
- If your sourdough discard is very thick, add liquid carefully to avoid dense biscuits.
- Try swapping cheddar for sharp gouda or pepper jack for a different cheesy kick.
Storage
Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 3 months. Reheat in a warm oven (about 350°F) for 5-7 minutes or until warmed through. Avoid microwaving to maintain flakiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of all-purpose?
All-purpose flour is best for achieving the right texture. Using other flours might change the biscuit’s rise and crumb. If you use whole wheat, consider mixing it with all-purpose for lighter results.
What if I don’t have sourdough discard?
You can substitute with an equal amount of buttermilk or plain yogurt mixed with a little water. The flavor will differ slightly, but the biscuits will still be tender and flavorful.
PrintGarlic and Herb Sourdough Biscuits Recipe
These Garlic and Herb Sourdough Biscuits are flaky, buttery, and loaded with cheddar cheese and fresh herbs. Made using sourdough discard, they have a delightful tang and tender crumb. Rolled and folded to create layers, these biscuits bake up golden brown with a crisp exterior and soft, flavorful interior. Perfect for breakfast, brunch, or a savory snack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 48 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry 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
- 3 grams (1/2 teaspoon) garlic powder
Butter & Cheese
- 113 grams (1/2 cup) unsalted butter, frozen
- 113 grams (1 cup) cheddar cheese, shredded
- 28 grams (2 tablespoons) butter, melted (for brushing)
Herbs & Liquids
- 2–3 tablespoons fresh herbs (such as thyme, chives, parsley)
- 200 grams (2/3 cup) sourdough discard, cold
- 120 grams (1/2 cup) half & half (light cream), cold
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, sugar, salt, and garlic powder until evenly mixed.
- Incorporate Butter and Cheese: Grate the frozen unsalted butter using a cheese grater and add it to the dry ingredients. Mix until the butter pieces are coated and resemble peas. Stir in the shredded cheddar cheese and fresh herbs until evenly distributed.
- Mix Wet Ingredients: In a separate liquid measuring cup, whisk together the cold sourdough discard and cold half & half until smooth.
- Form Dough: Create a well in the center of the dry mixture and pour in the wet ingredients. Mix gently with a wooden spoon or rubber spatula until a shaggy dough forms. If the dough is too dry, add additional half & half, one tablespoon at a time, to incorporate remaining flour carefully.
- Shape Dough: Transfer the dough onto a floured surface and gently pat it into one mass, forming a large rectangle. Avoid over-mixing to keep the biscuits tender.
- Roll and Fold: Using a floured rolling pin, roll the dough into a rectangle approximately 9×11 inches. Fold the dough in half lengthwise, then fold in half again. Roll out and fold the same way one more time to build flaky layers.
- Cut Biscuits: Roll the dough to about 1/2 inch thickness. Using a 2 3/4-inch sharp biscuit cutter dipped in flour, cut straight down without twisting to form biscuits. Gather scraps, reroll, and cut until 8-9 biscuits are formed. Alternatively, cut into even rectangles with a sharp knife, cutting straight down and pulling straight up.
- Preheat Oven: Preheat the oven to 425°F (220°C).
- Chill Biscuits: Place the cut biscuits on a parchment-lined baking sheet about 1/2 inch apart to allow them to rise taller. Freeze the biscuits for at least 20 minutes to keep the butter solid, which helps create flaky layers.
- Bake Biscuits: Bake the chilled biscuits in the preheated oven for 17-20 minutes or until the tops are golden brown. If the tops brown too fast, tent loosely with aluminum foil for the remainder of baking time.
- Brush with Butter and Serve: While the biscuits bake, melt 2 tablespoons of butter. When the biscuits come out of the oven, brush the tops with melted butter and serve warm for best flavor and texture.
Notes
- Grating frozen butter is an easy way to incorporate cold butter evenly without melting it, preserving flakiness.
- Use fresh herbs like thyme, chives, or parsley for bright, fresh flavors.
- Be careful not to overwork the dough or twist the biscuit cutter to keep biscuits tender and flaky.
- Chilling the biscuits before baking helps maintain butter integrity and flakiness.
- Adjust extra half & half liquid sparingly if dough appears too dry, adding only 1 tablespoon at a time.
- Baking biscuits close together on the sheet helps them rise taller by supporting the sides.
- Brush biscuits with melted butter immediately after baking for a golden, flavorful crust.
Keywords: sourdough biscuits, garlic herb biscuits, cheddar biscuits, flaky biscuits, sourdough discard recipe, homemade biscuits, savory biscuits, herb cheddar biscuits
