Can I use active sourdough starter instead of discard?

Absolutely! Either active or discard starter works perfectly in this recipe. Active starter might give you a slightly more pronounced rise, while discard produces a more subtle tang. Both are delicious!

I don't have buttermilk. What can I use instead?

No problem! Make your own by adding 1 tablespoon of lemon juice or vinegar to a measuring cup, then filling to the 1-cup line with regular milk. Let it sit for 5 minutes to thicken before using. You can also use plain yogurt thinned with a bit of milk.

Can I make the dough ahead of time but not ferment it overnight?

Yes! You can prepare the dough and refrigerate it for up to 4 hours before baking. This actually helps the butter stay cold, which can improve the flakiness of your biscuits. Just add the leavening agents right before baking.

Why are my biscuits not rising as much as expected?

Check that your baking powder and baking soda are fresh—they lose potency over time. Also, make sure your oven is fully preheated, as a hot oven is crucial for a good rise. Finally, don't overwork the dough, as this can lead to tough, flat biscuits.

Sourdough Cheddar Biscuits Recipe

Description

A delicious and flaky Sourdough Cheddar Biscuits recipe made with sharp cheddar cheese, green onions, and a touch of tangy sourdough discard. Perfect for any meal, these biscuits can be baked immediately or fermented overnight for added depth of flavor.

Ingredients

Units Scale

Initial biscuit dough mix

2 1/2 cups (300 g) all-purpose flour
8 tablespoons (113 g) unsalted butter, cold
1/2 cup (125 g) sourdough starter discard or active starter
1 cup (240 g) buttermilk or milk
1 tablespoon (15 g) sugar (optional)
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup green onions, thinly sliced
1 teaspoon (5 g) fine sea salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

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Instructions

Prepare the dough for baking immediately: Grate 8 tablespoons unsalted butter directly into a large mixing bowl using a cheese grater. Add 2 ½ cups all-purpose flour to the bowl and use a bench scraper to cut it into the butter with a chopping motion. Add 1 cup buttermilk, ½ cup sourdough starter discard, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 tablespoon sugar, and 1 teaspoon fine sea salt. Mix with a sturdy spatula until well combined. Finally, add 1 ½ cups sharp cheddar cheese and ½ cup green onions and mix with the spatula until it is just well combined. Make sure not to overmix.
Ferment the dough overnight: Grate the butter into a large mixing bowl. Add the flour and use a bench scraper or fork to mix the butter into the flour until it resembles small pea-sized crumbs. Add the sourdough starter discard, buttermilk, cheese, green onions, and sugar. Stir with a stiff spatula until everything is well combined. Cover the bowl and let it rise on the counter for 10-12 hours. Before scooping out the biscuits, mix the salt, baking soda, and baking powder in a small bowl with a fork to break up any lumps. Sprinkle half of this mixture over the dough and work it in with your hands. Then sprinkle the remaining half and keep mixing until everything is fully combined.
Bake the biscuits: Preheat your oven to 400°F (204°C). Line a large baking pan with parchment paper. Use a large ice cream scooper to scoop 12 biscuits onto the parchment paper-lined baking sheet. Each biscuit should weigh about 73-75 grams. Since the dough will be sticky, use your fingers or a spoon to assist in dropping them onto the baking sheet. Bake for 20-25 minutes, or until the tops are golden brown. Remove and serve warm.

Notes

Subbing Buttermilk: To make buttermilk, add one tablespoon of vinegar or lemon juice to a jar or cup on a kitchen scale. Then, pour in milk until the total weight reaches 240 grams (1 cup). Stir the mixture and let it sit for at least 5 minutes or until it curdles.
Ensure not to overmix the dough to maintain flakiness in the biscuits.
If fermenting overnight, ensure the environment is not too warm to prevent over-proofing of the dough.

Nutrition

Serving Size: 1 biscuit