A good sourdough biscuit becomes great when you add cheese and chives to the mix. If you have the fixings and a little bit of time, you have what it takes to wow your family with this delicious take on an old favorite. You’ll find a set of step-by-step directions and ingredients below the video.
Part 1: Sourdough Starter
- 4 cups warm water
- 1/3 cups sugar
- 4 cups flour
- 1 peeled potato (cut in 4-8 equal chunks)
- 1 package yeast
First, mix the water, sugar and yeast in a crock or glass container until the yeast is dissolved. Add flour and mix well. Then, add your peeled potato and give it another stir or two.
Finally, cover the container with cloth (do not seal with a lid). You want air to escape. Let your starter sit at room temperature for 12 to 24 hours. The longer it sits out, the more tart the flavor.
Once it’s done, you can stir the starter and spoon it into glass canning jars for storage. Be sure to cover with loose-fitting cloth instead of sealing it shut.
Note: you can make more starter from your original once three cups has been removed by adding 1 ½ cups warm water, 1 ½ cups flour, and 2 tablespoons sugar.
Part 2: Cheese & Chive Sourdough Biscuits
(makes up to 12 biscuits)
- 1 cup of your sourdough starter
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/3 cup butter (cold)
- ¾ cups grated cheese
- ¼ cup chopped chives
Pre-heat your oven to 425º F.
Whisk together the flour, salt, baking powder, and baking soda in a bowl. Cut the butter into the flour using a pastry cutter. Then fork or even by hand until the mixture is crumbled.
Now, stir in the grated cheese and chives. Slowly add as much sourdough starter as needed to create soft dough. Turn out your dough onto a floured surface and knead a few times.
Finally, flatten the dough and cut into even biscuits. You should get 10-12 biscuits. Place your creations onto a lined baking sheet and bake for 12-15 minutes or until golden brown.