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.
I've made these once before and they were a HUGE hit. I'm wondering if I can make ahead of time and refrigerate? Will they bake well? Thank you!
Hmm, interesting question. I have never tried this but you made me curious. Regular biscuit dough can be refrigerated. And apparently the biscuits will come out fluffier if you cut them before refrigerating, instead of chilling a dough ball and cutting it cold. So I want to say that should work just as well with this biscuit dough. But please let me know if you try so others could know too
I made these but they didn't come out very good. The recipe called for 1 cup of flour for 10 rolls. They almost tasted like they didn't have enough flour in them. I used buttermilk. And I used shreded cheese as that is all I had, would that make them too greesy? I didn't use all of the buttermilk either, but almost all of it.
These are fantastic. Easy to make and very flavorful. I made two batches and used buttermilk. Next time I'll plan ahead and use our sourdough starter.
I used a spicy cheese on one batch and they were so good!
I used a pint glass for bigger sized biscuits and a small wine glass for my smaller ones. I prefer the smaller ones.
How high were the scones before you cut them into rounds?
About 1 inch
Hi there! These biscuits look amazing! Just curious if self raising flour might work? And how much is the equivalent in grams for a sourdough starter?
I really wouldn't know. I've only ever tried this recipe as written
Wow! These biscuits are amazing. I used buttermilk and they turned out great. My husband couldnt stop eatting them. They will be on our Easter table for sure and dinner parties thereafter.
Thank you for sharing.
Yay!! I am so happy to hear these were a huge success for you
I made this recipe with whole wheat starter and sprouted whole wheat flour. They were delicious! My husband is diabetic and these flours won’t spike his blood sugar. We are delighted
I am so glad to hear this recipe works well for you and your husband - even with whole wheat flour.
My son is Type 1. Did you substitute the AP flour for the whole wheat cup for cup? I’m trying to bake with more whole wheat and there are so many contradicting opinions on how to do this. Can’t wait to try these but would love to try it with wheat for the same reason as you.
I made them last night, using freshly bubbled sourdough and chives from my garden. They were delicious !! They didn't rise as much as the photo, so maybe I'll add a bit more baking powder next time.
Thanks for the great feedback, Erica.
I love carbs !! I wouldn't wanna live in a carb free land. God !how can I face a hard day of work and a crying demanding baby without my carbs?! I ll definitely go crazy
Oh yes!! My carb love was never greater than when I was breastfeeding a newborn
I am so interested in trying this recipe, but have a question about the sourdough. Do you use the sourdough unfed from the refrigerator or is it a fed sourdough?
I used the cup I remove from my sourdough starter, when feeding it. Hope that makes sense?
Is it ok to freeze the finished biscuits?
I think that should work just fine
Hello! I am getting married this summer and trying to think of snack foods I can make to bring out after dinner when all the party-goers have been dancing and drinking and need to nom nom!! 🙂
My criteria are that I can't serve food hot, and I need to be able to make it in advance. Do you think if I made these on Thursday, they would be good served room-temp on Saturday?
Thanks in advance!
These are definitely good at room temperature. And I think, if you store them covered in an airtight container they will be fine over 2-3 days.
I made these today and also found I needed quite a bit more flour. I used about 1 3/4 cups plus some for kneading. I will probably try them again with less liquid. I used buttermilk not sourdough starter. With adjustments they were pretty yummy!
thank you for the recipe, the dough does not need to sit and rise for couple of hours?
Hi Aly, this recipe uses sour dough starter but also baking powder and soda for leavening. So no rising time is required. If you are familiar with long-fermentation, you could adjust the recipe if that is your preference.
My sourdough starter is very thin which is probably the problem. Its made with potatoe flakes and sugar. I am going to start a different one which ive noticed is a much thicker consistency. Found a recipe and plan on starting it tomorrow. Will be trying your recipe again with that. 🙂
Oh how interesting, I had never heard of potato flake based starter (clearly I am no expert at sour dough 😉 ) Would love to hear if the thicker starter makes all the difference
I made these tonight and they tasted wonderful. When i put the 1 cup flour in though, the dough was almost runny. I had to keep adding flour, and then more flour. What should the texture of the dough be before you pat it out.? What did i do wrong?
Hi Annette, did you use sourdough starter or buttermilk? Someone else was mentioning a very soft dough and they used buttermilk. Using sourdough starter I never had issues. I am thinking I may have to retest this with buttermilk, maybe the liquid amount needs to be reduced in that case.
I just made them with buttermilk and had the same problem, good think I only added about 2/3 cup of the milk because i had to use additional flour.
how can I make these long fermented? Always looking for a good sourdough recipe, so thanks!
Hi Jen, I haven't made them as long fermented myself, but here is a long fermented sour dough biscuit recipe http://www.culturesforhealth.com/long-fermented-sourdough-biscuits-recipe
Maybe you can do this recipe similarly? Make a dough from butter, flour and sour dough starter. And after 7-10 hours you add the other ingredients. I haven't tried it this way, but that's how I would start experimenting.
Jacquee @ I Sugar Coat It!
Oh how I would love to sink my teeth in a few of these right this minute! I love chives and cheddar in biscuits and scones, eggs too! Ok, I am so hungry now...
Haha...you sure sound hungry. And you are giving me great idea for my next omelette!
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Those chive biscuits are looking so good! And like you, I can't live without carbs...a hopeless bread lover.
I bet someone that has tasted your amazing bread creations could never kick the habit 😉
I LOVE carbs too! I'm definitely more of a pasta/potatoes girl, but these look like the perfect companion for the vegetable soup I'm planning for dinner tonight! And, I love the idea of making them into breakfast sandwiches 🙂 I bet they would be great with some egg and bacon!! Yum! Or maybe even slicing them in half to top a breakfast casserole?? My mind is going crazy right now!
Woahh...those are all such great ideas. Now I only need to make a batch that actually sticks around till breakfast 😉