Tender, airy with tons of buttery flaky layers, these Sourdough Cheddar Scallion Biscuits are baked with sharp cheddar and packed with green onions. Use your excess sourdough starter to satisfy your savory cravings. Have fresh cheesy biscuits on the table in 30 minutes.
Love savory baking recipes? Try out my recipes for Sourdough Discard Focaccia, Sourdough Sausage Rolls, Sourdough Discard Flatbread or Sourdough Wheat Crackers.
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Why I love this recipe
- Comes together in one-bowl.
- Quick to prep and bake, 30 minutes from start to finish.
- Cheese imparts a light and flaky texture.
- Egg-free baking recipe.
- Sourdough discard complements the savory flavor of the biscuits.
What You Need
All-Purpose Flour: The low protein content of all-purpose keeps the texture of these biscuits light, do not substitute another whole wheat flour for this recipe or your biscuits will be heavy and dense.
Sourdough Discard: Adds a delicious tangy flavor to these biscuits, add 56 grams of flour and 56 grams of milk to your recipe if you don’t have any sourdough discard.
Sour Cream: Adds richness and tenderness to the dough, substitute creme fraiche or yogurt.
Buttermilk: The acidity of buttermilk works with the baking powder and baking soda to help these biscuits become even softer and fluffier, substitute milk and add ¼ teaspoon of apple cider vinegar to the recipe if you don’t have any on hand.
Scallions: Use only the tender green parts of your scallions, substitute chives or finely diced shallots.
See the recipe card for detailed ingredient information.
Start with cold ingredients
Keeping butter cool is the key to tender biscuits. It creates steam during baking, resulting in flaky layers. While warm butter will simply melt out of the dough as it bakes.
Step-by-step Instructions
STEP 1: Make the dough
Whisk the dry ingredients together (image 1). Rub the butter into the flour (image 2). Toss the cheese and scallions into the flour mixture (image 3). Make a well and pour the sourdough discard and water in the center (image 4). Stir the ingredients together and knead gently until the dough clumps together.
STEP 2: Laminate the dough
Roll the dough into a 4 by 12 inch rectangle, the size doesn't have to be exact (image 5). Divide the dough into 3 portions and stack the dough (image 6).
Laminating the dough creates alternating layers of butter and dough, the fat creates a barrier which prevents excessive gluten development. This contributes to the formation of flaky layers and a tender texture.
STEP 3: Shape and Bake
Roll the dough into a large 8 by 11-inch rectangle, about 1-inch thick. 3 ½-inch biscuit cutter to cut 6 rounds (image 7). Brush melted butter and buttermilk on top of the dough (image 8). Bake at 425 for 15 to 20 minutes or until golden brown.
Baker's Tips
- Weigh your ingredients instead of measuring by volume (tablespoons and cups), it’s more accurate and will help guarantee the success of your bake.
- Make sure your baking powder is still fresh and active before making this recipe. If you're not sure, mix a little bit with a drop of vinegar, if the mixture fizzes then it will work.
- Use buttermilk, it's naturally acidic and reacts with baking powder to help the biscuits rise higher and feel lighter.
- Make sure you knead your dough just enough until all the flour is hydrated. Dry, floury spots will bake up into dense and gummy areas on your biscuits.
- If the butter in your dough begins to melt, don’t be afraid to wrap it up and refrigerate for a few minutes to let the butter solidify.
- Lightly re-roll the excess dough and cut 6 more portions. You should end up with 12 biscuits.
Recipe FAQs
Absolutely! Simply use the same proportion of freshly fed sourdough starter in the recipe. Your starter won’t add a strong tangy flavor to your biscuits, but it will still work.
If you don’t have a starter, but still want to try out this recipe, simply add 56 grams of all-purpose flour and 56 grams of water to your dough.
The best way to reheat these cheddar biscuits is in the oven or by dry frying them in a preheated frying pan. Do not microwave your biscuits or they may become tough and soggy.
Oven: Heat them on a parchment-lined baking sheet at 350 for 15 minutes
Stove Top: Heat a dry frying pan over medium-high heat, split a biscuit in half, and fry the biscuits cut-side up for 5 to 10 minutes or until they are heated through
I’ve never tried to make these biscuits with plant-based products. Feel free to try out your favorite plant-based butter, milk and yogurt, but I cannot guarantee your results.
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Cheddar Scallion Sourdough Biscuit Recipe
Equipment
- whisk
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Ingredients
Dough
- 240 grams all-purpose flour
- ½ teaspoon black pepper freshly-ground
- 5 grams salt
- 4 grams baking soda
- 6 grams baking powder
- 113 grams sourdough discard
- 56 grams sour cream
- 113 grams buttermilk
- 113 grams unsalted butter cold and cut into ½-inch cubes
- 113 grams sharp cheddar cheese grated
- 4 scallions
Milk Wash
- 14 grams unsalted butter melted
- 14 grams buttermilk
Click US Customary to view volume measurements
Instructions
- Mix the dry ingredients: Whisk together the all-purpose flour, ground black pepper, salt, baking soda and baking powder until fully incorporated. Set aside.240 grams all-purpose flour, ½ teaspoon black pepper, 5 grams salt, 4 grams baking soda, 6 grams baking powder
- Add the butter: Toss the butter into the flour mixture. Squeeze the butter using your fingertips and rub the mixture together until all the flour has been coated and you end up with pea-sized pieces and breadcrumb pieces.113 grams unsalted butter
- Make the dough: Toss the grated cheese and scallions into the flour mixture until evenly distributed. Make a well in the center of the mixture.113 grams sharp cheddar cheese, 4 scallions
- Mix ithe wet ingredients in: Pour the wet ingredients in the well. Stir the mixture until well incorporated.113 grams sourdough discard, 56 grams sour cream, 113 grams buttermilk
- Knead the dough: Knead 3 or 4 times until the mixture comes together into a cohesive dough.
- Laminate the dough: Transfer the dough on a piece of parchment paper or a lightly floured work surface. Using a rolling pin, roll the dough into a 4 by 12-inch rectangle. Divide the dough into thirds, stack the portions. Flatten the dough out once more into a 1-inch thick rectangle (about 8 by 10-inches you don’t have to be exact).
- Chill the dough: Transfer the dough to a parchment-lined baking sheet, cover the baking sheet with plastic wrap and refrigerate.
- Prep: As your dough chills, preheat your oven to 425 F. Line a large baking sheet with parchment paper.
- Shape: Take the dough out of the refrigerator. Dip a 3-inch biscuit cutter into flour and cut 6 rounds out of the dough. Do not twist the cutter or you’ll seal the edges and you won’t have the flaky layers. Place the dough portions on your prepared baking sheet.
- Reroll the remaining dough. Flatten the dough into a ¼-inch thick rectangle once more. Cut 5 to 6 portions out of the dough. Place the dough on your baking sheet.
- Stagger the dough portions at least an inch apart.
- Bake: Whisk the melted butter and buttermilk together. Brush the tops of the dough with the milk wash. Bake at 425 for 15 to 20 minutes or until golden brown.14 grams unsalted butter, 14 grams buttermilk
- Enjoy and store: Transfer the baked biscuits to a wire rack. These biscuits are best enjoyed freshly baked. Store any leftover biscuits in an airtight container at room temperature for up to 3 days.
- Reheat on stove stop: Heat a dry frying pan over medium-high heat, split a biscuit in half, and fry the biscuits cut-side up for 5 to 10 minutes or until they are heated through Reheat in the oven: Heat them on a parchment-lined baking sheet at 350 for 15 minutes.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
If your dough feels too wet, dust your work surface with a little bit of flour and knead until it feels more manageable.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Did you make this recipe? Do you have questions? Let me know below!