There’s something special about the smell of biscuits baking in the oven, swirling through the house and inviting everyone to gather around. When I first made these Garlic and Herb Sourdough Biscuits, I was instantly reminded of cozy mornings with family, sharing warm bites fresh from the oven. In my search for a way to use sourdough discard, I found a recipe that not only reduced waste but also brought a touch of warmth to our kitchen. These biscuits are fluffy and flavorful, thanks to the sharp cheddar, fresh herbs, and that fragrant hint of garlic. What makes this recipe truly special is the comforting blend of ingredients that create a biscuit perfect for any moment—whether served with breakfast or enjoyed as a snack.

why make this recipe

Making Garlic and Herb Sourdough Biscuits is a fantastic way to use leftover sourdough discard while elevating a simple treat to something extraordinary. The blend of herbs and cheddar cheese in these biscuits adds a bold flavor that is hard to resist. The crisp, flaky texture paired with the rich taste brings joy to any meal. Plus, they’re simple enough for anyone to make, allowing you to enjoy homemade goodness without the fuss.

how to make Garlic and Herb Sourdough Biscuits

Ingredients

280 grams (2 cups) all-purpose flour
8 grams (2 teaspoons) baking powder
3 grams (1/2 teaspoon) baking soda
4 grams (1 teaspoon) sugar
5 grams (3/4 teaspoon) salt
113 grams (1/2 cup) unsalted butter, frozen
113 grams (1 cup) cheddar cheese, shredded
2-3 tablespoons of fresh herbs (thyme, chives, parsley, etc.)
3 grams (1/2 teaspoon) garlic powder
200 grams (2/3 cup) sourdough discard
120 grams (1/2 cup) half & half (light cream)
28 grams (2 tablespoons) butter, melted

Directions

In a large bowl, mix together the flour, baking powder, baking soda, sugar, and salt.
Grate the frozen butter with a cheese grater and add it to the dry ingredients, mixing until it resembles small peas. Stir in the cheddar cheese, herbs, and garlic powder.
In a separate measuring cup, whisk the cold sourdough discard and half & half until smooth. Create a well in the center of the flour mixture and pour in the wet ingredients. Mix until a shaggy dough forms.
Turn the dough onto a floured surface and gently pat it into a rectangle. Be careful not to over mix; you want a light texture.
Roll out the dough into a large rectangle, then fold it in half longways. Fold it in half again and roll out once more. This process will create flaky layers.
Roll the dough to about 1/2 inch thick. Use a biscuit cutter to cut out biscuits, remembering to press straight down without twisting.
Reroll the scraps and repeat until you’ve cut out about 8-9 biscuits.
Preheat your oven to 425 degrees F.
Place the biscuits on a parchment-lined baking sheet, about 1/2 inch apart.
Pop the biscuits in the freezer for at least 20 minutes while the oven heats up. This helps keep them flaky.
Bake for 17-20 minutes or until golden brown. If they brown too quickly, cover with aluminum foil.
Brush the baked biscuits with melted butter and serve warm.

how to serve Garlic and Herb Sourdough Biscuits

These Garlic and Herb Sourdough Biscuits are fantastic served warm right from the oven. They complement breakfast dishes or can be enjoyed as a savory snack. Pair them with soups, stews, or even a simple salad. You can also serve them with a pat of butter, a drizzle of honey, or a side of homemade jam for a delightful treat.

how to store Garlic and Herb Sourdough Biscuits

To store leftover biscuits, place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can seal them in a freezer bag and freeze for up to a month. Just reheat them in the oven when you’re ready to enjoy!

tips to make Garlic and Herb Sourdough Biscuits

Use freshly grated cheese for better flavor and texture.
Make sure the butter is very cold to achieve a flaky biscuit.
If your sourdough discard is thicker, you may need to add a little extra half & half to the dough.
Avoid overworking the dough; gently patting it together will keep the biscuits light and fluffy.

variation

Feel free to experiment with different herbs or cheeses! You could try adding spices like paprika or using alternatives like feta or mozzarella. Mixing in some cooked bacon or ham can also give these biscuits an extra kick!

FAQs

Can I use regular baking flour instead of all-purpose flour?

Yes, you can use any type of flour you enjoy, but this recipe is best with all-purpose flour for the right texture.

What if I don’t have sourdough discard?

You can substitute sourdough discard with plain yogurt or buttermilk for a similar texture.

How can I make these biscuits more cheesy?

Simply increase the amount of shredded cheese in the recipe to suit your taste, or try adding a layer of cheese in between folds for extra cheesy goodness!