Sourdough Cheddar Chive Biscuits

These biscuits are flaky in the way only a little natural fermentation can manage—slightly tangy, deeply savory from sharp cheddar, with chives adding that fresh, oniony bite. They're the kind of biscuit that doesn't need butter - the cheddar crisps up on the sides while the insides are pillowy and tender.

Ingredients

• 2 ½ cups (300 g) all-purpose flour (you can sub ½ the amount (150 g) white whole wheat for extra nutrition)

• 8 tablespoons (113 g) unsalted butter (cold)

• ½ cup (125 g) sourdough starter discard (or active starter)

• 1 cup (240 g) buttermilk

• 1 tablespoon (15 g) sugar 

• 1 cup sharp cheddar cheese (shredded) (If you can find a chive onion cheddar, feel free to use and leave out green onions, or do both!)

• ½ cup green onions, thinly sliced

• 1 teaspoon (5 g) fine sea salt

• 1 ½ teaspoon baking powder

• ½ teaspoon baking soda

Instructions

• Grate 8 tablespoons (113 g) unsalted butter directly into a large mixing bowl using a cheese grater. Add 2 ½ cups (300 g) all-purpose flour to the bowl and use a bench scraper to cut it into the butter with a chopping motion.

• Add 1 cup (240 g) buttermilk, ½ cup (125 g) sourdough starter discard, 1 ½ teaspoon baking powder,½ teaspoon baking soda, 1 tablespoon (15 g) sugar, and 1 teaspoon (5 g) fine sea salt. Mix with a sturdy spatula until well combined.

• Finally, add 1 cup sharp cheddar cheese and ½ cup green onions and mix with the spatula until it is just well combined. Don't overmix.

BAKE

• Preheat your oven to 400°F (204°C). Line a large baking pan with parchment paper.

• Use a large ice cream scooper to scoop 12 biscuits onto the parchment paper-lined baking sheet. Each biscuit weighs about 73-75 grams. The dough will be sticky, so you will need to use your fingers or a spoon to assist in dropping them onto the baking sheet.

• Bake for 20-24 minutes, or until the tops are golden brown. Remove and serve warm.