Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (2024)

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We are all pretty familiar with the traditional buttermilk biscuits. But these biscuits take the flavor that you love to a whole new level.

Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (1)

Do you like to make sourdough bread, or maybe you have some sourdough starter sitting in your refrigerator, just begging to be used?

Recently, I started getting into making my own sourdough starter from scratch. It seems to be all the rage lately, and practically everyone I follow on Instagram seems to be doing it right now.

Since it seems like I’m a bit late to the game, I’ve been doing everything I can to hop on board quickly.

Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (2)

And in the process, I’ve actually found that there is so much more you can do with a starter than simply baking loaves of (delicious) bread. And with many of these recipes, if you have excess starter on hand or if you’re simply short on time, you don’t have to go through all the time and prep required to proof and bake perfect loaves from scratch each time if you don’t want to.

Instead, sourdough starter can be used to make things like pancakes, waffles, and even desserts like cakes.

I bet you never knew that, did you? All of this came as a huge surprise to me!

My favorite so far is definitely these biscuits, which are so different than your traditional buttermilk style. They are packed with oniony chives and cheddar cheese, which gives these amazing baked pieces of heaven even more flavor on top of those tangy, buttery notes.

Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (3)

It does take a bit of time to make a simple starter from scratch, but it’s pretty darn easy to do. Once you have that starter going, you can use it and tend to it, and keep it going for a lifetime if you want to.

I’ve even heard of families passing down their sourdough starters from generation to generation, which is pretty dang cool, isn’t it?

Note that you can also buy starter online to skip the time that it takes to make it from scratch. Just in case you don’t want to put in the time it takes to tend to the starter-making process from the very beginning, here’s one option that’s available on Amazon.

Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (4)

Breadtopia Live Sourdough Starter, Available on Amazon

These biscuits are everything that biscuits should be. They are moist and tender on the inside, crispy and flaky on the outside. They are so simple to make, and the dough comes together all in one bowl.

The dough itself is super easy to handle and it rolls out like a dream, so you really won’t feel like you are putting a lot of work into it. The dough is nice and soft, and it rolls out easily, in mere seconds.

Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (5)

Pop these babies in the oven, and in just a little while, you will have a whole batch of fresh, buttery goodies to indulge in. The little pops of cheese and oniony chives not only lend delicious flavor, they also provide fun pops of color throughout.

Pretty to look at and tasty to eat? That’s a win if you ask me!

Just make sure you get the best version by eating them warm, straight out of the oven. And don’t forget the extra butter, to slather on both of the warm and flaky halves!

Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (6)

They’re fantastic on their own, but I also have used them on top of chicken stew and tomato cobbler, and just served my last batch as the base for biscuits and gravy for brunch, which was so amazing.

No matter how you serve them, these are pure perfection.

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Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (7)

Sourdough Biscuits with Cheese and Chives

★★★★★5 from 2 reviews
  • Author: Meghan Yager
  • Total Time: 25 minutes
  • Yield: 8 biscuits 1x
Print Recipe

Description

Easy to make, deliciously flaky sourdough biscuits with cheese and chives are a great way to use up your sourdough starter.

  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons fresh chopped chives
  • 3/4 cup shredded sharp cheddar cheese
  • 6 tablespoons salted butter, chilled and cubed
  • 1 cup unfed sourdough starter, chilled

Instructions

  1. Preheat oven to 425˚F.
  2. In a medium bowl, whisk together flour, salt, baking soda, baking powder, chives, and cheese.
  3. Cut in butter using a pastry cutter or your fingers, until mixture resembles coarse crumbs. The mixture should have pea-sized lumps.
  4. Stir in sourdough starter, until most of the flour is incorporated. Use your hands to knead the mixture a few times in the bowl until it comes together.
  5. Turn out dough onto a clean, lightly floured work surface. Roll dough out until it is about 3/4 of an inch thick. Cut biscuits into 2 ½ to 3-inch rounds.
  6. Reroll any scraps and cut out the remaining rounds.
  7. Place on an ungreased baking sheet spaced about 1 inch apart.
  8. Bake for 12-15 minutes, until edges are lightly browned.
  9. Cool on the pan for about 10 minutes before serving warm. Allow leftovers to cool completely on a wire rack and store in an airtight container.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Biscuit
  • Method: Baking
  • Cuisine: Baked Goods

Keywords: biscuit, sourdough, starter, chive, butter, cheddar, cheese

Cooking By the Numbers…

Step 1 – Chop Chives, Cube Butter, and Measure Remaining Ingredients

Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (8)

Chop enough chives until you have two teaspoons total.

Cube six tablespoons of salted butter. Place in a bowl in the refrigerator until you’re ready to use, to keep the butter cold.

Preheat your oven to 425˚F.

Step 2 – Make Dough

Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (9)

Add the flour, salt, baking soda, baking powder, chives, and cheese to a medium-sized bowl. Whisk to combine.

Add the butter to the mixture, cutting it in with a pastry cutter or your fingers. The mixture should resemble coarse crumbs, and any remaining butter lumps should be the size of peas.

Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (10)

Stir in the sourdough starter until most of the flour is incorporated. Use your hands to bring the mixture together completely, kneading it a few times in the bowl.

Step 3 – Cut Dough

Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (11)

Turn the dough out onto a flat, lightly floured surface. Roll it out to be about 3/4 of an inch thick.

Cut out 2 1/2 to 3-inch rounds with a biscuit cutter.

Re-roll any leftover scraps and cut out the remaining rounds. Be sure to only re-roll the scraps once, since overworking the dough will result in baked goods with a tough texture.

Step 4 – Bake

Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (12)

Place the rounds on an ungreased baking sheet. They have plenty of butter in them to prevent sticking. Be sure to space them 1 inch apart.

Bake for 12 to 15 minutes. The edges should be browned. Allow them to cool on the pan for 10 minutes before serving warm.

Cool any leftovers to room temperature before storing in an airtight container.

Don’t Overwork the Dough

The key to making sure these stay light and fluffy is not overworking the dough when you roll it out.

Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (13)

The dough rolls out easily, and it might be hard to stop fiddling with it, but you’ll just need to restrain yourself. Work through it quickly while you cut them out.

When you re-roll the scraps to make more rounds, be sure that you only do this once. If you keep working with the dough or manipulating and rolling it too much, that batch made with the excess will become tough.

And nobody likes a tough biscuit!

Got the baking bug? Here are some more biscuit recipes from Foodal to try out next:

  • Vegan
  • Butternut Squash Whole Grain
  • Drop Buttermilk

How will you enjoy these, and what will you serve them with? Tell us in the comments below, and be sure to come back to rate the recipe after you’ve tried it!

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (14)

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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Easy Sourdough Biscuits with Cheese and Chives Recipe | Foodal (2024)

FAQs

What is the secret to an excellent biscuit? ›

Do not Overwork Biscuit Dough. Handle the dough as little as possible. Every time you touch, knead and fold, you are developing gluten. The more developed the gluten, the tougher the biscuit.

Are homemade biscuits better with butter or shortening? ›

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

What cheese goes well with biscuits? ›

As the years have gone on the range has grown, here are my top 4 biscuits with cheese pairings to match.
  • ✨Rosemary & sea salt sourdough crackers + Brie + figs.
  • ✨Fig & spelt sourdough crackers + stilton + Honey.
  • ✨Rye & charcoal sourdough + Caerphilly cheese + dark chocolate & raspberries.
Oct 10, 2022

Does baking soda or baking powder make biscuits rise? ›

The extra baking powder makes our biscuits fluffy and tender, and baking soda helps them brown nicely. Sugar and Salt: Add flavor. We don't add a lot of sugar (just 1 tablespoon).

Which flour is best for biscuits? ›

There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes.

What does adding an egg to biscuits do? ›

Eggs act as a binder for biscuits, without them the mixture will be far too crumbly. They also add flavour and texture, as well as extending shelf life.

Is buttermilk or milk better for biscuits? ›

Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.

Is it better to use milk or buttermilk in biscuits? ›

What's the Difference Between Buttermilk Biscuits and Regular Biscuits? As the names might suggest, regular biscuits do not contain buttermilk, while these do. Regular biscuits are typically prepared with milk or water instead. Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

Which is better for biscuits all-purpose flour or bread flour? ›

all-purpose flour – this flour has plenty of gluten developing protein (10-12%), but not as much as bread flour, which makes it more suitable for many cakes, cookies, biscuits and pie dough.

What is the name of cheese biscuit? ›

Malkist is an incredibly unique cracker with each biscuit made of 7 crunchy layers.

How do you keep cheese biscuits crisp? ›

The easiest way to retain the freshness and texture of cookies and biscuits is by storing them in an airtight container and keeping them at a cool and dry place like a pantry.

Which liquid makes the best biscuits? ›

*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.

Should you let biscuit dough rest? ›

Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits).

Can you put too much baking powder in biscuits? ›

Conclusion: More baking powder makes the biscuit rise more (imagine that!). About 1 tablespoon of baking powder per 2 cups of flour seems to be about the right amount, but even halving or doubling this amount should not ruin your biscuits.

What makes a good biscuit and why? ›

Texture: A good biscuit should have a fluffy and tender texture, with a slightly crispy exterior. It should not be too dry, hard, or crumbly. Flavor: A good biscuit should have a rich and buttery flavor, with a hint of saltiness.

What is the king of biscuit? ›

Pillai became known in India as the 'Biscuit King' or 'Biscuit Baron'. He took over Nabisco's other Asian subsidiaries. Pillai then established links with Boussois-Souchon-Neuvesel (BSN), the French food company, and by 1989 controlled six Asian companies worth over US$400 million.

What are the two most important steps in biscuit making? ›

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

What is the most important step in biscuit making? ›

Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.

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