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–+ servings
a linen lined basket filled with sourdough garlic cheddar biscuits
Emily Fuentes

Sourdough Garlic Cheddar Biscuits

These flaky, cheesy, sourdough biscuits are the perfect side to your holiday dinner or everyday meal!
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 12 biscuits
Course: Side Dish
Cuisine: American
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all purpose flour
  • t tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp garlic powder
  • 1/2 cup cold butter cubed
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup sourdough discard
  • 3/4 cup milk
  • 1 tbsp honey

Equipment

  • medium mixing bowl
  • Pasty Cutter or fork
  • Baking Sheet
  • parchment paper (optional for easy clean up)

Method
 

  1. Preheat your oven to 425 F.
  2. Combine flour, baking powder, baking soda, salt, and garlic powder
  3. Add in cubed cold butter, mix with hands or pastry cutter until course crumbs form
  4. Add in both cheeses and mix until evenly distributed
  5. Add in sourdough discard, milk and honey and mix until well incorporated
  6. Pull off dough in your desired size biscuit and drop onto a baking sheet, forming a rough shape. (dough will keep the shape you put it in so however you want them to look)
  7. Bake at 425 for 12-15 minutes, until the top is golden brown
  8. Serve warm or let cool on a cooling rack.

Nutrition

Calories: 215kcalCarbohydrates: 23gProtein: 6gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 30mgSodium: 291mgPotassium: 71mgFiber: 1gSugar: 2gVitamin A: 345IUVitamin C: 0.01mgCalcium: 96mgIron: 1mg

Notes

 
  • Freshly shredded cheddar melts best.
  • Cold butter creates flaky layers.
  • Don’t overmix the dough.
  • Best enjoyed warm the day they’re baked.
  • If you don’t have parmesan cheese, you can just do 1 cup of sharp cheddar

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Let us know how it was!