The irresistible aroma of garlic and freshly baked biscuits wafts through the air, tempting your taste buds and leaving you craving a warm, flaky treat. Picture this: buttery, golden biscuits, with savory herbs and a hint of cheese melted into each fluffy bite. This recipe for Garlic and Herb Sourdough Biscuits is not just another side dish; it’s a delightful comfort food that elevates any meal. Not only are these biscuits incredibly easy to whip up, but they also offer a fantastic way to make use of sourdough discard, reducing waste while enhancing your culinary repertoire.
These biscuits are perfect for brunch or dinner, and they seamlessly blend with soups, salads, or even as a snack on their own. Plus, they are budget-friendly, utilizing pantry staples and easily adaptable to suit your taste. Get ready to indulge in some homemade Garlic and Herb Sourdough Biscuits that will leave your family and friends asking for seconds!
Why Make This Recipe
Flavor Explosion: The combination of garlic, herbs, and cheese gives each biscuit a savory taste that’s hard to resist. They are flavorful enough to stand alone or to complement a variety of dishes.
Easy and Quick: This recipe is designed for simplicity. With just a few steps and common ingredients, you can have warm biscuits on the table in about 30 minutes—ideal for busy weeknights or spontaneous gatherings.
Versatile: These biscuits can easily be tailored to your preferences. Swap in your favorite cheese, try different herbs, or add a pinch of spice to make them uniquely yours.
Use Up Discard: If you’re a sourdough enthusiast, you know the struggle of finding ways to use your discard. This recipe not only reduces waste but also adds tanginess to the biscuits.
Crowd-Pleaser: These biscuits are sure to impress family and friends at any gathering. Their aroma will pull everyone into the kitchen, and they’ll disappear just as quickly as you bake them!
How to Make Garlic and Herb Sourdough Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough discard
- 1/2 cup shredded cheese (cheddar or your choice)
- 1/4 cup unsalted butter, chilled and diced
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (like rosemary or thyme)
- 1/2 teaspoon salt
- 1/2 cup milk (or buttermilk)
Directions
Preheat your oven to 425°F (220°C). This temperature ensures that your biscuits will rise perfectly and get that golden brown color we all love.
In a large bowl, mix together the flour, baking powder, garlic powder, dried herbs, and salt. Ensure these dry ingredients are well combined for even flavor distribution.
Add in the chilled, diced butter and mix until the mixture resembles coarse crumbs. You can use a pastry cutter or your fingers to achieve this texture, which helps create flaky layers.
Stir in the sourdough discard and shredded cheese, ensuring that the cheese is evenly distributed throughout the dough.
Gradually add milk until the dough comes together. Start with a few tablespoons, mixing until the dough is soft but not too sticky.
Turn the dough out onto a floured surface and gently knead it a couple of times, just until it comes together. Avoid overworking the dough to maintain a tender biscuit texture.
Roll out to about 1 inch thick and cut biscuits with a cutter. You can use a round cookie cutter or even a glass; just make sure to dip it in flour to prevent sticking.
Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, until golden brown. They should be bubbling slightly at the edges and fragrant.
Serve warm and enjoy! These biscuits are best enjoyed fresh from the oven, but they can be saved for later too.
How to Serve Garlic and Herb Sourdough Biscuits
For the best experience, serve these Garlic and Herb Sourdough Biscuits warm from the oven. Their flaky texture and savory flavor make them a wonderful accompaniment to soups, stews, or salads. For presentation, you might stack them neatly on a rustic wooden board or serve them in a basket lined with a clean cloth for a charming touch. Pair your biscuits with a dollop of herb-infused butter or a light drizzle of honey for an added layer of flavor. They also make for an excellent brunch item to dazzle your guests.
How to Store Garlic and Herb Sourdough Biscuits
To store leftovers, place your Garlic and Herb Sourdough Biscuits in an airtight container. They can be kept in the refrigerator for up to 3 days. If you want to enjoy them later, these biscuits freeze beautifully. Simply place them in a freezer-safe bag, removing as much air as possible, and freeze for up to 2 months. To reheat, pop them in an oven preheated to 350°F (175°C) for 5-7 minutes, or until warmed through, helping to restore their flaky texture. Always check for freshness by smelling and looking for any signs of mold before consuming.
Tips to Make Garlic and Herb Sourdough Biscuits
Use Cold Ingredients: Ensure your butter is well-chilled to create flakier biscuits. If you can, freeze it before chopping.
Experiment with Cheese: Try different types of cheese like feta, mozzarella, or even pepper jack for a spicy kick.
Avoid Overmixing: Mix the dough just until it comes together. Overmixing can result in tough biscuits.
Batch Cooking: Consider doubling the batch and freezing the extras for last-minute meals or snacks.
Natural Flavor Enhancements: Add some chopped fresh herbs like chives or parsley for a pop of freshness.
Using Dried Herbs: If using dried herbs, remember that they are more concentrated, so a little goes a long way.
No Biscuit Cutter?: If you don’t have a cutter, use the rim of a glass to cut out your biscuits.
Add a Sweet Twist: Consider adding a tad of sugar for a subtle sweetness that pairs surprisingly well with savory flavors.
Vegan Alternative: Substitute the butter with a plant-based butter and use a non-dairy milk option.
Transform Leftovers: Crumble any leftover biscuits into a savory bread pudding for a new dish altogether.
Variations
Cheesy Herb Biscuits: For a flavor-packed option, add crumbled bacon or diced jalapeños along with the cheese for a zesty bite.
Garlic Parmesan Delight: Swap out cheddar for grated Parmesan cheese and sprinkle extra Parmesan on top before baking.
Sweet and Savory Twist: Incorporate a tablespoon of honey into the dough for a sweet-savory blend. Perfect for breakfast!
Spicy & Smoky: Add a dash of smoked paprika and diced green chilies for a smoky, spicy treat.
Mediterranean Infusion: Use crumbled feta cheese and replace herbs with dried oregano and basil for a Mediterranean spin.
FAQs
Can I make this ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it. Just be sure to roll and cut the biscuits just before baking for the best texture.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy later, reheat the biscuits in the oven.
Can I freeze this dish?
Yes, these biscuits freeze well. Place them in a freezer-safe bag after baking and freeze for up to 2 months. Reheat directly from frozen, adding a few extra minutes to baking time.
What can I substitute for sourdough discard?
If you don’t have sourdough discard, plain yogurt or buttermilk can work in its place, although it will alter the flavor slightly.
How do I prevent dryness?
To avoid dry biscuits, ensure you’re measuring flour accurately and not overbaking. The biscuits are done when they’re golden brown and have risen.
Is this recipe gluten-free friendly?
You can substitute all-purpose flour with a gluten-free all-purpose blend. Make sure the blend contains xanthan gum for the best results.
Can I double/halve this recipe?
Yes, you can easily scale this recipe up or down. Adjust the ingredient quantities accordingly for the desired number of biscuits.
Indulge in the warm, inviting taste of Garlic and Herb Sourdough Biscuits that are sure to become a beloved staple in your kitchen. Enjoy creating this easy and delightful recipe!
Garlic and Herb Sourdough Biscuits
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp dried herbs like rosemary or thyme
- 1/2 tsp salt
Wet Ingredients
- 1 cup sourdough discard
- 1/2 cup milk or buttermilk
Other Ingredients
- 1/2 cup shredded cheese cheddar or your choice
- 1/4 cup unsalted butter chilled and diced
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together the flour, baking powder, garlic powder, dried herbs, and salt.
- Add in the chilled, diced butter and mix until the mixture resembles coarse crumbs.
- Stir in the sourdough discard and shredded cheese until evenly distributed.
- Gradually add milk until the dough comes together; mix until soft but not too sticky.
- Turn the dough out onto a floured surface and gently knead a couple of times.
- Roll out to about 1 inch thick and cut biscuits with a floured cutter.
Baking
- Place the biscuits on a parchment-lined baking sheet and bake for 12-15 minutes, until golden brown.
- Serve warm and enjoy.