Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup sourdough starter, unfed or discard
- 1/4 cup milk
Instructions
- Step 1: Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Step 4: Stir in the cheddar cheese.
- Step 5: Add the sourdough starter and milk. Stir until just combined. Do not overmix.
- Step 6: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a 2-inch biscuit cutter to cut out biscuits. Re-roll scraps as needed.
- Step 7: Place biscuits onto the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
Notes
- For extra flaky biscuits, ensure your butter and sourdough starter are as cold as possible before mixing.
- Store completely cooled biscuits in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Reheat biscuits in a 350°F oven for 5-7 minutes to restore their warm, fluffy texture.
- Serve these savory biscuits warm with a pat of butter or alongside a bowl of your favorite soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American