Sourdough Cheddar Herb Biscuits

A fast favorite, these sourdough cheddar and herb biscuits will be on constant breakfast rotation!

Course Breakfast

Cuisine American

Keyword Biscuits, Cheddar and Herb Biscuits, Easy Sourdough Recipe, Sourdough, Sourdough Biscuits, Sourdough Discard, Sourdough Recipes, Sourdough Starter

Prep Time 5

Cook Time 18

Servings Biscuits

Calories 252.7kcal

Author Mary Rose

Equipment

1 10 inch cast iron skillet or 1/4 Baking Sheet

Ingredients

2 1/2 cups flour I use freshly milled soft white wheat
1/3 cup olive oil May use melted butter
1/2 cup sourdough starter
1/2 cup milk
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 tsp dried herbs May sub with 2 tbsp fresh herbs
1 cup grated sharp cheddar cheese

Instructions

In a large mixing bowl, add the flour and olive oil. Mix until it resembles coarse crumbs.
Add the starter and milk.
Cover with plastic wrap and ferment overnight or up to 24 hours.
The next morning, preheat the cast iron skillet in the oven to 425 degrees F.
Alternatively, use a 1/4 baking sheet that has not been preheated. (This is the method I used for this batch)
Add the remainder of the ingredients and mix until just combined.
Scoop the biscuit batter onto the hot skillet with a 1/4 cup cookie scoop.
Bake in preheated oven for 15-18 minutes or until golden brown.
Brush tops with melted butter.

Notes

Store in an airtight container on the counter for up to 3 days.

Freeze in freezer safe bag for up to 3 months.

Nutrition