We may earn money or products from the companies mentioned in this post.
Cheese and Chive Sourdough Biscuits
Nothing beats a biscuit and nothing beats a Cheese and Chive Sourdough Biscuit! Paired with a steaming bowl of Smoky Gouda Cheese Soup, Well, you can’t beat that. Cheese and Chive Biscuits go well with any type of stew or any type of a thick, creamy soup. These biscuits can be dunked and
dunked without falling apart. Sometimes you want to crumble crackers in your soup or stew and other times you want nice fluffy dumplings floating on top but we think biscuits are meant to be dunked and scooped into soup and stews, sort of like a thick slice of buttered sourdough bread.
It’s been awhile since I made anything with my sourdough starter. When I recently made a big pot of Smoky Gouda Cheese Soup, these yummy cheese and chive biscuits came to mind. We will be posting the recipe for Smoky Gouda Cheese Soup this Wednesday, so be sure to stop back for that recipe too. Our biscuits didn’t get as high and fluffy as we would have liked, which isn’t uncommon with sourdough biscuits but with 2 teaspoons of baking powder in the recipe, they should have gotten a tab bit higher….
Be sure to check your baking powder from time to time, something I forget to do. If you can’t remember when you bought your container of baking powder and baking soda for that matter, dump it out and go buy a fresh container. For under $2.00, you’ll be saving yourself major biscuit disappointment in the future. Now don’t get me wrong, I have made these biscuits many times before with wonderful resultsbut like I said, my baking powder was not at it’s peak but needless to say my hubby and I did manage to polish them all off!
Delicious with soup, stew or all bu themselves.
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup cold butter
- 1 cup sourdough starter
- 3/4 cup grated cheese of your choice*
- 1/4 cup chopped chives
Preheat your oven to 425 F.
Whisk together flour, salt, baking powder and baking soda. 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 a couple of times.
Flatten the dough slightly and cut into 10-12 biscuits using a biscuit cutter. Place biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown.
*We used shredded Gouda Cheese.