Tender, airy with tons of buttery flaky layers, these Cheddar Scallion Sourdough Biscuits are baked with sharp cheddar and lots of green onions. This homemade biscuit is a delicious recipe to have when you’re craving a savory bake.
Love savory baking recipes? Try out my recipes for Sourdough Sausage Rolls, Sourdough Discard Flatbread or Sourdough Wheat Crackers.
Baking with Sourdough Discard
When incorporated into biscuits, sourdough discard adds a tangy flavor that’s delicious with these cheese biscuits. Since you’re not using it as a leavener, you can use your discard straight from the refrigerator. There’s no need to feed it or activate it before mixing it into your dough. Older discard will have a tangier, more acidic flavor than a freshly-fed sourdough starter. Both will work for this recipe, you’ll just get a slightly different flavor profile but your bake will still be delicious!
Need more ideas for using your excess sourdough starter? Check out my favorite Sourdough Discard Recipes!
What You Need
All-Purpose Flour: The low protein content of all-purpose keeps the texture of these biscuits light, do not substitute another type of flour for this recipe
Black Pepper: Freshly ground adds more flavor, feel free to use pre-ground black pepper if that’s all you have
Salt: You can use either Kosher salt and sea salt for the recipe
Baking Soda: Works with baking powder to help these biscuits rise, they also help impart a crispy texture and a savory flavor
Baking Powder: The main leavening agent for these biscuits, they help the biscuits rise and impart a light and tender texture
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
Unsalted Butter: Make sure your butter is cold before using
Grated Cheddar Cheese: Substitute another type of flavorful cheese like Colby Jack Cheese or Asiago Cheese
Scallions: Use only the tender green parts of your scallions, substitute chives or finely diced shallots
1. Whisk the dry ingredients together
2. Dissolve the sourdough discard into the sour cream and buttermilk
3. Toss the butter in the flour mixture, squeeze the butter and coat the flour completely
4. Mix the cheddar and scallions into the flour and butter mixture
5. Create a well in the center of the flour and pour in the dissolved discard, stir the mixture and gently knead until all of the flour is hydrated
6. Roll the dough into a 4-by-12 inch rectangle on piece of parchment (or a lightly floured work surface)
7. Divide the dough into thirds and stack the pieces
8. Roll the dough out into a large rectangle about ¼-inch thick, use a 3-inch biscuit cutter to cut 5 rounds (re-roll the dough and cut out 5 more portions)
9. Place the dough rounds on a parchment-lined baking sheet, brush with melted butter and buttermilk
10. Bake at 425 for 15 to 20 minutes
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.
Serve your biscuits as a side for soups, stuffed with pulled pork, in a chicken sandwich or on its own with a little bit of salted butter.
The best way to reheat these sausage rolls 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.
You May Also Like
Cheddar Scallion Sourdough Biscuits
- Kitchen scale
- Rolling Pin
- bench knife
- 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
- 14 grams unsalted butter melted
- 14 grams buttermilk
- 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
- Mix the wet ingredients: Stir together the sourdough discard, sour cream and buttermilk until the sourdough discard has been completely dissolved. Set aside.113 grams sourdough discard, 56 grams sour cream, 113 grams buttermilk
- 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. Pour the sourdough discard into the center. Stir the sourdough discard mixture in until all of the flour is hydrated.113 grams sharp cheddar cheese, 4 scallions
- 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.
If your butter begins to melt while you are making your dough, simply wrap your dough in plastic wrap and chill before continuing.
If your dough feels too wet, dust your work surface with a little bit of flour and knead until it feels more manageable.
Did you make this recipe? Do you have questions? Let me know!