Cheddar Scallion Sourdough Biscuit Recipe

5 from 3 votes

Cheddar Scallion Sourdough Biscuit Recipe

Tender, airy with tons of buttery flaky layers, these Cheddar Scallion Sourdough Biscuits are baked with sharp cheddar and lots of green onions.

Prep Time15

Cook Time15

Course: Appetizer, Sides

Cuisine: American

Servings: biscuits

Calories: 256kcal

Author: Hannah Dela Cruz

Equipment

Kitchen scale
whisk
Rolling Pin
bench knife

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

Metric - US Customary

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.

Notes

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.

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