Is there anything more comforting and delicious than buttery flakey sourdough biscuits? They truly are just the most simple comfort food. One of my favourite things about spring time, is all the fresh herbs in my garden. I love to throw fresh herbs in all sorts of baking, and chives are just the perfect pairing for a cheesy biscuit. These ones have an added layer of flavour depth as I placed fresh goat cheese between the layers of biscuit dough! Not entirely necessary but highly recommended.
For these sourdough biscuits, I use flat discard straight from the fridge. As well as my cheddar cheese, made with our goats milk, and same for the Chèvre. You can use all sorts of cheeses in this recipe, it’s very flexible, basically whatever you have on hand. Once you start making biscuits with sourdough discard, you may never go back!
What You’ll Need:
- Mixing Bowl
- Dough Whisk or Wooden Spoon
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Sharp Knife
Ingredients:
- 1 1/2 -1 3/4 Cup Flour (If using Fresh Milled or Whole Wheat Flour you will likely need the full 1 3/4 cups.)
- 1 Tbsp Baking Powder
- 1/4 Tsp Baking Soda
- 1 Tsp Salt
- 1/2 Cup Butter – Cold
- 1 Cup Sourdough Discard- Flat from fridge
- 1 Tbsp Sugar
- 1/4 – 1/2 Cup Finely chopped chives
- 1/2 Cup Shredded Cheddar Cheese
- 1/2 Cup Soft Goat Cheese
How to make Goat Cheese & Chive Sourdough Biscuits?
Start by adding all your dry ingredients (flour, baking powder, baking soda, & salt) into your mixing bowl. You can use all-purpose flour, fresh milled whole wheat, or store bought whole wheat flour. If you are using fresh milled whole wheat, you will likely need to add more flour, start with the 1 3/4 cups, and then after you have added wet ingredients, add more flour in small increments until dough is handleable. Dough will still be some what sticky and that is why we flour our surfaces really well, we don’t want to add too much flour, as that can lead to tougher biscuits.
Next grate the 1/2 cup very cold butter, into your mixing bowl of dry ingredients. Work butter into the flour by rubbing it with your fingers, until mixture is crumbly.
Add flat sourdough discard to mixing bowl, the sourdough discard can be flat from the fridge. Mix until shaggy dough starts to form, and then add in the chives, & cheddar cheese. Work dough together until you can form a ball.
Turn dough out onto a well floured surface, and using a well floured rolling pin, roll dough out until it is about 1/2″ thick.
Layering Goat Cheese in the Sourdough Biscuits:
Sprinkle goat cheese evenly, across the top half of the rolled out biscuit dough. Gently lift bottom half of dough up and fold over top half.
Using your rolling pin, gently flatten dough out a bit, trying to keep it in an even rectangle shape, as best you can. This helps the layers come together with the goat cheese. Repeat layer step again, sprinkling goat cheese on the top half, and folding the bottom up and over. Rolling with rolling pin once again. Do this process one more more time.
Once you have done about three layerings, roll dough out into a rectangle, very gently. Then sprinkle the entire surface with goat cheese, fold the bottom up about 2/3rds of the way, and the top down over to meet the bottom. So it is folded in thirds, like a pamphlet.
Preheat your oven to 425 F.
Using a sharp dough scraper or knife, divide the dough into 8 equal biscuits. Transfer them to a baking sheet, and brush the tops with melted butter. The layers in these biscuits are so so amazing!
Place the sourdough biscuits in the oven, and bake for 15 minutes. Until tops are starting to turn golden brown!
These biscuits are the perfect pairing with any soup, salad, honestly any meal really! They are exploding with flavours from the fresh spring chives and creamy goat cheese. They remind me of sitting in a quaint bakery on a sunny day!
Storage Notes:
These biscuits are definitely best enjoyed fresh! They will store in a sealed container in the refrigerator for about 5 days. I like to heat them up a bit If I am eating them once they have chilled in the fridge.
Flakey Soft Cheddar & Chive Sourdough Biscuits
Ingredients
- 1½-1¾ cup Flour If using fresh milled or whole wheat you will likely need to use the full 1¾ cups
- 1 tbsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp Salt
- ½ cup Butter
- 1 cup Sourdough Discard
- 1 tbsp Sugar
- 1/4-1/2 cup Chopped Chives
- ½ cup Grated Cheddar Cheese
- ½ cup Soft Chèvre/ Goat Cheese
Instructions
- In a medium mixing bowl add smaller amount of flour (1½ cup), baking powder (1 tbsp), baking soda (¼ tsp), and salt, (1 tsp) & whisk together.
- Grate the 1/2 cup very cold butter on top of the flour mixture, and mix in with fingers, mixture should be crumbly. You could cut in cubes, but grating is way easier.
- Add sourdough discard to the bowl and mix until shaggy dough forms.
- Add chopped chives(1/4-1/2 cup) and grated cheddar cheese (1/2 cup), and mix.
- Gather dough with hands and press together, if dough is very sticky, add the rest of your flour ¼ cup at a time.
- Once dough has come together, and chives and cheddar are evenly mixed in, bring dough out onto a floured surface.
- With a well floured rolling pin, roll dough out to about ½ inch thick & sprinkle a thin layer of goat cheese crumbles on half of the dough. (If you are not using goat cheese, continue with the rolling out and layering, but skip the cheese in the layers).
- Fold half without the goat cheese on it up and over the other half, flatten it out a bit with your rolling pin, this helps to secure layers together.
- Again sprinkle goat cheese on half of the rolled dough, and fold the other half up and over the cheese side, roll to flatten it out a bit.
- Repeat the layering with goat cheese one more time.
- Gently roll dough out a bit again, fold the bottom edge up about 2/3rds of the way, and the top down to meet the bottom (In thirds like a pamphlet).
- Cut into 8 biscuits, and brush with melted butter.
- Preheat Oven to 425℉
- Bake for 15 minutes, until golden brown.
- Remove from oven and allow to cool- serve warm!
