Introduction

These Garlic and Herb Sourdough Biscuits combine the tangy depth of sourdough discard with savory cheddar, fresh herbs, and a hint of garlic. Perfectly flaky and tender, they make a delicious accompaniment to any meal or a satisfying snack on their own.

Garlic and Herb Sourdough Biscuits Recipe - Recipe Image

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

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 using a cheese grater and add it to the dry ingredients. Mix until the butter pieces are coated with flour and resemble the size of peas. Add shredded cheddar cheese, fresh herbs, and garlic powder, then stir until fully incorporated.
Step 3: In a separate liquid measuring cup, whisk together the cold sourdough discard and cold half & half until smooth. Create 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.
Step 4: Lightly flour a surface and turn the dough out onto it. Gently pat the dough until it just holds together into one mass, then shape it into a large rectangle. Avoid over-mixing to keep the biscuits tender.
Step 5: Roll the dough into a 9 by 11-inch rectangle using a floured rolling pin. Fold the dough in half lengthwise, then fold it in half again. Roll out and fold this way one more time to create flaky layers.
Step 6: Roll out the dough to about 1/2 inch thick. Use a 2 3/4 inch biscuit cutter dipped in flour to cut biscuits by pressing straight down—do not twist. Collect scraps, reroll, and cut until you have 8-9 biscuits.
Step 7: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper, place the biscuits about 1/2 inch apart to help them rise tall.
Step 8: Chill the biscuits in the freezer for at least 20 minutes while the oven preheats. This helps keep the butter solid for flaky layers during baking.
Step 9: Bake the biscuits for 17-20 minutes until golden brown on top. If they brown too fast, cover with foil for the remainder of the baking time.
Step 10: While baking, melt the 2 tablespoons of butter. When biscuits are done, brush the tops with melted butter and serve warm for best flavor.

Tips & Variations

If your sourdough discard is very thick, add extra half & half 1 tablespoon at a time to help the dough come together, but be careful not to overhydrate or the biscuits may turn out dense.
You can substitute the cheddar with other cheeses like gouda, parmesan, or pepper jack for different flavor profiles.
Try mixing in different fresh herbs such as rosemary or basil depending on your preference or what you have on hand.
For a dairy-free version, replace half & half with full-fat coconut milk and use a plant-based butter alternative.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked biscuits in a sealed bag for up to 1 month. Reheat in a 350°F oven for about 10 minutes or until warmed through. Avoid microwaving as it may affect their flaky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sourdough starter instead of discard?

It’s best to use sourdough discard because it has a lower hydration level and less active yeast, which helps create the right dough texture. Using fresh starter may affect the rise and flavor balance.

Why is the butter frozen and grated?

Keeping the butter frozen and grating it into the flour helps create small, even pieces of butter that stay cold. When baked, these pieces release steam that results in flaky biscuit layers.

Garlic and Herb Sourdough Biscuits Recipe

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★★★★★

4.9 from 102 reviews

These Garlic and Herb Sourdough Biscuits are a deliciously flaky and flavorful twist on a classic biscuit recipe. Made with sourdough discard, sharp cheddar cheese, fresh herbs, and garlic powder, these biscuits are perfect for breakfast, brunch, or any meal where you want a tender and buttery biscuit with a hint of tang from the sourdough.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8–9 biscuits 1x
Category: Baked Goods
Method: Baking
Cuisine: American

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

Wet Ingredients and Add-ins

113 grams (1/2 cup) unsalted butter, frozen
113 grams (1 cup) cheddar cheese, shredded
2–3 tablespoons fresh herbs (e.g., thyme, chives, parsley)
200 grams (2/3 cup) sourdough discard, cold
120 grams (1/2 cup) half & half (also known as light cream), cold
28 grams (2 tablespoons) butter, melted (for brushing)

Instructions

Mix dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, sugar, salt, and garlic powder until thoroughly mixed.
Incorporate frozen butter and cheese: Grate the frozen butter using a cheese grater and mix it into the dry ingredients until the butter pieces are pea-sized and coated with flour. Then add the shredded cheddar cheese and fresh herbs, mixing well to evenly distribute.
Combine wet ingredients: In a separate liquid measuring cup, whisk the cold sourdough discard and half & half until smooth. Create a well in the center of the dry mixture and pour the wet ingredients in. Stir gently with a wooden spoon or rubber spatula to form a shaggy dough. If the dough is too dry, add extra half & half one tablespoon at a time, but avoid making the dough too wet.
Shape dough: Turn the dough out onto a floured surface. Gently pat it into one mass and shape it into a large rectangle, being careful not to overwork the dough to keep the biscuits tender.
Roll and fold for layers: Using a floured rolling pin, roll the dough into a 9×11-inch rectangle. Fold the dough in half lengthwise, then fold it in half again. Roll out and fold in the same way one more time to develop flaky layers.
Cut biscuits: Roll the dough to a 1/2-inch thickness. Using a 2 3/4 inch sharp biscuit cutter dipped in flour, cut straight down into the dough to form biscuits. Avoid twisting the cutter to keep the layers intact.
Re-roll scraps: Gather the biscuit scraps, gently roll out again, and cut more biscuits until you have about 8-9 biscuits in total. Alternatively, cut into 8 rectangles with a knife, cutting straight down and lifting to preserve layers.
Chill biscuits: Preheat oven to 425°F. Place the biscuits about 1/2 inch apart on a parchment-lined baking sheet. Freeze the biscuits for at least 20 minutes while the oven heats to keep the butter solid, which helps create flaky layers.
Bake biscuits: Bake the chilled biscuits for 17-20 minutes until golden brown on top. If the tops brown too quickly, tent loosely with foil to prevent burning.
Brush with melted butter and serve: While baking, melt 2 tablespoons of butter. As soon as the biscuits come out of the oven, brush the tops with melted butter using a pastry brush to add richness and shine. Serve warm.

Notes

Using frozen butter and chilling biscuits before baking helps create flaky layers by allowing the butter to melt slowly and release steam while baking.
When cutting biscuits, avoid twisting the cutter to ensure biscuits rise properly and layered texture is maintained.
If the sourdough discard is thicker than usual, add additional half & half sparingly to keep the dough moist but not wet.
Biscuits can be cut into rounds or rectangles depending on preference; just be sure to maintain the cutting technique.
These biscuits are best served fresh and warm but can be stored and reheated gently in the oven.

Keywords: Sourdough Biscuits, Garlic and Herb Biscuits, Cheddar Biscuits, Flaky Biscuits, Breakfast Biscuits, Sourdough Discard Recipe