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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.

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

  1. Mix dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, sugar, salt, and garlic powder until thoroughly mixed.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://spatulaqueen.com/garlic-and-herb-sourdough-biscuits-recipe/