Easy to make, deliciously flaky sourdough biscuits with cheese and chives are a great way to use up your sourdough starter.
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons fresh chopped chives
- 3/4 cup shredded sharp cheddar cheese
- 6 tablespoons salted butter, chilled and cubed
- 1 cup unfed sourdough starter, chilled
- Preheat oven to 425˚F.
- In a medium bowl, whisk together flour, salt, baking soda, baking powder, chives, and cheese.
- Cut in butter using a pastry cutter or your fingers, until mixture resembles coarse crumbs. The mixture should have pea-sized lumps.
- Stir in sourdough starter, until most of the flour is incorporated. Use your hands to knead the mixture a few times in the bowl until it comes together.
- Turn out dough onto a clean, lightly floured work surface. Roll dough out until it is about 3/4 of an inch thick. Cut biscuits into 2 ½ to 3-inch rounds.
- Reroll any scraps and cut out the remaining rounds.
- Place on an ungreased baking sheet spaced about 1 inch apart.
- Bake for 12-15 minutes, until edges are lightly browned.
- Cool on the pan for about 10 minutes before serving warm. Allow leftovers to cool completely on a wire rack and store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Biscuit
- Method: Baking
- Cuisine: Baked Goods
Keywords: biscuit, sourdough, starter, chive, butter, cheddar, cheese