Description
Garlic and Herb Sourdough Biscuits are flaky, cheesy biscuits infused with delicious garlic and fresh herbs, perfect for any meal or as a snack.
Ingredients
Scale
- 280 grams all-purpose flour (2 cups)
- 8 grams baking powder (2 teaspoons)
- 3 grams baking soda (1/2 teaspoon)
- 4 grams sugar (1 teaspoon)
- 5 grams salt (3/4 teaspoon)
- 113 grams unsalted butter, frozen (1/2 cup)
- 113 grams cheddar cheese, freshly shredded (1 cup)
- 2–3 Tablespoons fresh herbs (e.g., thyme, chives, parsley)
- 3 grams garlic powder (1/2 teaspoon)
- 200 grams sourdough discard, cold (2/3 cup)
- 120 grams half & half, cold (1/2 cup)
- 28 grams salted butter, melted (2 Tablespoons)
Instructions
- In a large bowl, whisk the flour, baking powder, baking soda, sugar, and salt until combined.
- Grate frozen butter with a box grater and mix with the dry ingredients until the butter pieces are the size of peas.
- Add the freshly grated cheddar cheese, fresh herbs of choice, and garlic powder. Mix until fully incorporated.
- In a liquid measuring cup, whisk together the cold sourdough discard and cold half and half until smooth. Create a well in the center of the flour mixture and pour the wet ingredients in. Mix until a shaggy dough is formed.
- If there’s too much dry flour not mixing in, add extra half and half sparingly until most of the flour is incorporated.
- Pour the dough onto a clean work surface and gently pat it until it just comes together, shaping into a large rectangle. Avoid overmixing to prevent dense biscuits.
- Roll out the dough into a large rectangle approximately 9-inch × 11-inch and fold in half lengthwise, then fold in half again. Roll out and fold again.
- Roll out the dough to 1/2 inch tall and use a floured 2 3/4 inch biscuit cutter to cut out biscuits. Reroll scraps as necessary.
- Alternatively, cut dough into 8 even rectangles with a floured knife or bench scraper.
- Preheat your oven to 425 degrees F.
- Place the biscuits 1/2 inch apart on a parchment-lined baking sheet.
- Freeze the biscuit dough for at least 20 minutes while the oven preheats.
- Bake for 17-20 minutes or until the tops are golden brown. If browning too quickly, cover with aluminum foil.
- While baking, melt butter in a small bowl. Brush the tops of the baked biscuits with the melted butter and serve warm.
Notes
- Adding too much liquid to the dough may result in dense biscuits.
- Freezing the biscuits before baking helps create flaky layers.
- Biscuits should be baked close together for taller growth.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg