These tasty Cheese and Chive Sourdough Biscuits are the perfect soup companion. Thick, hearty, and delicious, they can be used for sandwiches and even frozen for later use.
My Love of Carbs
Although it seems like everyone is eliminating or at least reducing their carbohydrate intake (even my husband Konrad went on a temporary grain-free diet), I still luv me some good ol' carbs!
I live for granola breakfasts. In fact, I live for granola anything. If you have followed along on my crazy and wild journey for any period of time, you probably know of my love for granola/museli. Also, dinner rolls are my weakness. And, well, if you leave me alone with a galette, I mean, there's no turning back.
Furthermore, restaurants serving all-you-can-eat bread are my downfall (Might as well put my entree right into a take-out container. Chances are I won't even be eating half). Suffice to say, carbs rock. They are filling and delicious. Sure, I understand the health risks, but just like anything, one must know how much is too much. All good things in moderation, as they say.
Biscuits and Soup Go Hand In Hand
At home, I don't usually eat bread with dinner (unless it is Thanksgiving). However, soups, stews and chili are the big exceptions. I just love to dunk some fluffy bread into a steamy bowl of pure comfort food. And then at the end, there's nothing quite like wiping out that last bit of soup or sauce clinging to the bowl.
These Cheese and Chive Biscuits are perfect dinner companions for just that very reason. There is no one holding you back from making them into delicious breakfast sandwiches either.
Sourdough Biscuit Variation
This is a variation of my sourdough biscuit recipe. If you have a sourdough starter in the fridge, you can use a portion of it. When people make a sourdough starter, it frequently involves taking a portion of it to feed with fresh water and flour while discarding the rest. However, if you are looking for a way to use the discarded starter rather than throwing it away, you can use it in different baked recipes. While it can be challenging to find alternative uses for discarded starter, it is the perfect addition to biscuits because it adds some acidity to the biscuits and helps create a fluffy texture. I also like to use sourdough discard in my Sourdough Pancakes.
No sourdough discard? No problem! Buttermilk works great for this recipe as well, adding a liquid component along with the acid necessary to help activate the baking powder. However, if you also don't have buttermilk on hand, you can easily acidify regular milk by adding a teaspoon of vinegar or lemon juice to it and allowing it to sit for 10 minutes to sour.
How to Make Cheese and Chive Sourdough Biscuits
It is incredibly easy to make biscuits and much faster than making other types of bread. While many bread recipes require you to mix the dough, knead it, and let it rest, making biscuits involves simply mixing the dough, shaping, and baking.
To start making these cheese and chive biscuits, you can preheat your oven to 425 F and line a baking sheet with parchment paper or a silicone mat. Biscuits need a higher temperature than other baked goods to ensure a nice golden exterior with a fluffy interior. Next, you mix the dry ingredients in a large bowl. This involves all-purpose flour, baking powder, baking soda, and salt. I like to use a whisk to incorporate these ingredients together evenly.
The next step of this quick and easy biscuit recipe involves cutting butter into the flour mixture until it resembles wet sand. You can either use a pastry cutter or two knives to add the butter to the dry ingredients. For this step, your butter should be very cold from the fridge as it helps create a flaky biscuit. I also like to pre-cube the butter to reduce the amount of time it takes to cut the butter into the dry mixture.
Now, the cheese and chives go into the mixture until completely combined. You can use whatever firm cheese you like the best. Any type of grated cheddar, gouda, or gruyere work particularly well in these biscuits. However, a bright orange cheddar will give the most appealing appearance. If you don't have chives, you could always sub in some green onion for a similar flavour. Meanwhile, if you don't have enough chives, you can top up with some additional herbs like parsley or dill.
The next part is where the wet ingredients traditionally get added to biscuit recipes, like buttermilk or traditional milk. In the case of these biscuits, you can add a ½ cup of sourdough starter or even a little less if that is all that is necessary for the mixture to come together. You want the dough to still be thick enough that you can shape and cut it into round biscuits.
Shaping and Baking the Sourdough Biscuits
To shape the biscuits, simply turn the dough out onto a lightly floured surface and knead it a few times to ensure the dough comes together completely. Next, you can use your hands or a rolling pin to gently flatten the dough into an even layer before cutting them into 10 to 12 biscuits. I recommend flattening the dough out to approximately a ½-inch thick to ensure nice puffy biscuits. The number of biscuits you get will depend on the size of the biscuit cutter you use.
Once the biscuits are cut, you can gently move them to your prepared baking sheet. I like to use a spatula to do this as it helps ensure the biscuits don't break apart when you transfer them. The total time it will take for the biscuits to bake should be about 15 to 18 minutes, however, this will also depend on the size of your biscuits. You will know they are done when they are puffed and golden brown on the tops and bottoms.
Serving the Cheese and Chive Biscuits
The best part of this biscuit recipe is that you can eat them straight away while warm from the oven. As a result, they are delicious sliced open and slathered with butter. You could also drizzle them with a little honey if you prefer some sweetness on the biscuits. As mentioned above, they are also perfect alongside a hearty bowl of soup, stew, or chili.
These biscuits would also be wonderful as the base of a breakfast sandwich stuffed with eggs, cheese, and your choice of bacon, ham, or sausage patty. Consider adding a little dollop of sriracha mayo or tomato jam as well if you are feeling extra fancy. Another great option would be to make a traditional BLT with bacon, lettuce, sun-ripened tomatoes, and mayo.
Also, this is a great recipe, because if you don't want to have savoury biscuits but love the concept of using sourdough starter in biscuits, you can simply omit the cheese and chives and keep the dough plain like in my Sourdough Biscuits recipe in the list below. In this case, you will be able to easily enjoy the biscuits with some of your favourite jam if desired.
Other Biscuits and/or Bread Recipes You'll Love:
Cheese and Chive Sourdough Biscuits
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup butter cold
- ¾ cup grated cheese
- ¼ cup chopped chives or green onions
- ½ cup sourdough starter only use as much as needed
- Preheat your oven to 425 F.
- Whisk together flour, baking powder, baking soda, and salt. Cut the butter into the flour using a pastry cutter, fork or even by hand until mixture resembles wet sand.
- Stir in the grated cheese and chives. Then slowly add as much sourdough starter as needed until a soft dough forms.
- Turn out dough onto a floured surface and knead over a couple of times. Flatten the dough and cut into 10-12 biscuits (using a knife or biscuit cutter).
- Place biscuits on a lined baking sheet and bake for 15-18 minutes until golden braun.
Yum! I had just enough starter left after mixing my four loaves of sour dough. With my 1/2 c starter, I still needed a couple tablespoons of milk to get the right consistency. Super tasty!
Jennifer @ Leelalicious
Thank you for the lovely review! We are so glad you like this recipe and could find a way to use up the rest of your starter. 🙂
Yum Thank You FOR Sharing ♥️They LOOK Delicious ❗️WILL be GREAT With Our Turkey Chili ♥️G-d♥️Bless
Jennifer @ Leelalicious
What a great pairing! Let us know how it goes. 🙂
I loved these...my first savory sourdough recipe! I will try again and hopefully get them to be taller. My Dad enjoyed one and that's what counts. Used my Alaskan green onions!
Jennifer @ Leelalicious
Hi Theresa, I'm so glad that you and your Dad enjoyed these biscuits!
If you want this to be a true sourdough (for the health benefits of sourdough) you must mix the ingredients, minus the leaveners, the night before and let it ferment overnight. Otherwise the flour you add is not soured and you lose any benefit to using the sourdough in the first place. In the morning you can scoop out the dough, cut and shape your biscuits, let rise for a few minutes and then bake. Voila...healthy soured dough biscuits!!
Jennifer @ Leelalicious
Great tips, Julie! Thank you for sharing them. 🙂
So don’t add flour soda-the night before ?
So are you saying to not use baking soda or baking powder at all? I want to bring these to a family dinner but I don’t want to do all the work at my sons house.
Hi! I am going to start a sourdough starter soon and just want to be prepared with recipes to make. These sound great! I have read that you can freeze uncooked biscuit dough… do you think it would work to do that with this recipe using sourdough starter? Thank you!
Regina | Leelalicious
Hi JoAnn. I haven't tried it with this recipe or any biscuit dough. But it is the same consistency as other biscuit dough, so I guess it should work.
Yum! Yum! I didn’t have cheddar cheese or chives, so I used pepperjack cheese and rosemary. They only rose a tiny bit. I wonder if I should’ve let them raise for about 2 hours before putting them in the oven. Would that make a difference? They were really delicious!
I am quite sure that my problem with this recipe is/was my fault; I just don't know what I did wrong. I'm new to the sourdough experience but follwed the recipe exactly. My biscuits never rose; they remained as flat as when I put them on the cookie sheet. I'd welcome any feedback or comments.
Regina | Leelalicious
It sounds to me like your leavening agents may be off. Could it be your baking powder or soda stopped working? Or maybe too much flour was added and the leavening couldn't lift the extra weight?
Very good recepe, but I have a problem with measures in cups and spoons. It will be easier for me if the measures are in grams. I hope you can add them in your recepe.
Had lots of sourdough starter discard to use up, no milk and lots of fresh chives in the garden. Tried this recipe and the scones turned out great. They rose well, were tasty and surprisingly very light and fluffy. I make my starter at 100% hydration which made it difficult to mix into the dough. Next time I will add milk to my starter discard to bring it down to 80% hydration for this recipe.
Could you use discard?
Regina | Leelalicious
Yes that is what I am using here
I had leftover sourdough starter and even chives coming up in the yard....so perfect timing for these biscuits. We devoured them!! Delish. Thank you.
I am impressed. No starter, so just added a tsp each of vinegar & lemon juice to milk and let sit for a few min. Excellent!
do you have a sourdough starter recipe on your site? I have lost my recipe
I don't have a post here (yet). But here is the one I use the very first time I made my own starter https://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337