Name: Cheddar and Chive Sourdough Biscuits
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 12
Ingredients: 1 cup flour; 1 cup sourdough starter; 8 tbsp chopped cold butter; 1 tsp baking soda; 2 tsp baking powder; 1 tsp salt; 1 cup shredded cheese; 1/4 cup chopped chives; 2 tbsp melted butter (for brushing)

Cheddar and chive sourdough biscuits are the most amazing, warm, flaky biscuits you will ever encounter! Full of delicious butter, cheese and fresh chives, they will make the perfect partner to any meal.

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I love to make sourdough discard recipes. When you’re a busy mom on the go, you don’t always get as much time in the kitchen as you’d like to create these elaborate, long-fermented sourdough creations.

While these shorter discard bread recipes may not carry all the same benefits as a long-fermented sourdough bread, the one area you will still benefit in is flavor. There is no flavor quite like sourdough.

I like to add some of my sourdough starter into every baked good that I can. It’s in our pancakes, our pie crusts, breads and even our crackers. While some of these recipes do take some time to put together, biscuits are a recipe that can mixed up in a stand mixer, assembled and then baked all within the time it takes to pull the rest of dinner out of the oven!

Even the pickiest of eaters love a warm piece of bread with their dinner.

Why you’ll love these cheesy sourdough biscuits

If you are a fan of the biscuits from Red Lobster but you also love sourdough, you will love these! These biscuits will make you think “Red Lobster who?” This homemade version of their biscuits is healthier and more flavorful!

Once you get the hang of this amazing recipe, they become the easiest side dish in the world.

What you need to make cheddar and chive biscuits

Sourdough starter

Flour

Cold butter

Baking soda

Baking powder

Salt

Shredded cheddar cheese

Chives

How to make sourdough biscuits

First, begin by chopping the butter into small pieces., shredding the cheddar cheese and finely chopping the chives.

If you are using a stand mixer, add the sourdough starter, flour, baking soda, baking powder and salt and begin mixing on low speed with a flat beater attachment. Alternatively, use a dough blender to bring your dough together.

Begin preheating your oven to 425°F.

When the dough is beginning to come together in small crumbles, add in the shredded cheese and chives.

The dough will come together in large clumps. Use your hands to bring the remaining dough together and shape your biscuits. Arrange them onto a baking sheet lined with parchment paper.

When the oven has finished preheating, place the baking tray into the oven and bake for 12 minutes.

Once the biscuits are out of the oven, brush the tops with melted butter and sprinkle with some dried parsley.

These taste the best when served immediately with butter.

Tips and Tricks

Not a fan of cheddar and chive? Try out different combinations. We also love using dill and Parmesan in our biscuits. Pepperjack and bacon has also been popular.

Sourdough biscuits are best 1 to 2 days after baking. You can store them at room temperature but for a longer longevity, place them into the fridge for up to a week.

Want to prepare these ahead of time? Flash freeze the uncooked dough after shaping the biscuits. When ready to bake, remove them from the freezer and bake for 20 to 25 minutes at 375°F.

Yield: 12