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Sourdough biscuits in a basket with red and white towel
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4.90 from 28 votes

Sourdough Cheddar Biscuits with Chives

By: Brandon Cochran
This Sourdough Cheddar Biscuits recipe is so easy to make and comes together in 30 minutes! The fluffy and flaky sourdough biscuits have a great tang from buttermilk and sourdough starter. With a favorite biscuit combo of cheddar and chives, these are the best sourdough biscuits!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Yield or Serving: 8 Biscuits

Equipment

Ingredients

  • ¾ cup Sourdough Starter, 150g, active or fresh discard
  • ½ cup Buttermilk, 121g, plus more for topping
  • 2 cups All-Purpose Flour, 240 grams
  • ½ tsp Sea Salt
  • 2 tsp Baking Powder
  • ¾ tsp Baking Soda
  • 2 TBS Fresh, chopped chives, 9 grams, plus more for topping
  • 1 cup Grated cheddar cheese, 113g or 4oz
  • 8 TBS Unsalted butter, frozen, 113g or 1 stick
  • ½ tsp Flaky Salt, optional for topping

Instructions

  • Preheat oven to 450ºF (232ºC). Line a baking sheet with parchment paper or a silicone baking mat.
  • Whisk together the buttermilk and sourdough starter in a small mixing bowl or liquid measuring cup until it's completely combined.
    Chill the mixture as you make the biscuit dough.
    ¾ cup Sourdough Starter, ½ cup Buttermilk
  • Mix together the dry ingredients in a large mixing bowl.
    You can grate the cheddar cheese directly into the bowl.
    2 cups All-Purpose Flour, ½ tsp Sea Salt, 2 tsp Baking Powder, ¾ tsp Baking Soda, 2 TBS Fresh, chopped chives, 1 cup Grated cheddar cheese
  • Grate the frozen butter using the large holes of a box grater directly into the mixed dry ingredients.
    Use a fork or whisk to distribute the butter throughout the mixture so the butter is coated in flour.
    8 TBS Unsalted butter
  • Pour the cold buttermilk mixture on top of the dry ingredients. As you pour, use a fork to bring the biscuit dough together.
    At first, the biscuit dough will be dry but will gradually start to form clumps as it's brought together.
    Knead the dough a few times in the bowl until it comes together into a largely cohesive but still shaggy dough. Add a teaspoon of buttermilk at a time if the dough is still too dry.
  • Transfer the biscuit dough onto a floured work surface and pat down into a circle about 1.5 inches thick.
    Use a floured 2.5-3" biscuit or cookie cutter to cut out 8-10 biscuits. Cut the biscuits straight down without twisting to not seal the edges of the biscuits. With any scraps, reform and cut out more biscuits.
  • Space the biscuits on the prepared baking sheet and freeze the biscuits for 10 minutes.
    This quick freeze will help the biscuits rest and chill so they rise well.
  • Brush the tops of the biscuits with additional buttermilk and flaky salt.
    Bake the biscuits at 450ºF (232ºC) for 15 minutes until the tops are golden brown.
    Sourdough biscuits are best enjoyed warm! And no one's stopping you from brushing them with some melted butter and more fresh chives.
    ½ tsp Flaky Salt

Notes

  • It's very important to keep your biscuit ingredients cold throughout the entire process. If the biscuit dough starts to get warm, place into the refrigerator to chill for a few minutes.
  • Discover more Sourdough Recipes and Sourdough Discard Recipes!
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