Using your sourdough discard in your baking is very satisfying. These Sourdough Chive Biscuits are one of our favourite uses for our discarded starter. They’re buttery and flaky, with the richness and body of the sourdough. Since it’s the beginning of our herb glut in the garden, I thought chives would be the perfect match for the sourdough flavour. Biscuits make a great side dish for BBQ and a yummy addition to your breakfasts and brunches.Jump to Recipe
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This post isn’t going to be a long one. I must admit that since the gardening season is into full swing, June has been a very busy month. If you’re like me, and you’re struggling to find time for much baking, these biscuits are a good way to scratch the baking itch. They come together quickly, and you get to use some of your sourdough discard. I make them and then freeze them for our BBQ days or to add to a quick breakfast. You can easily double or triple the recipe, freeze them, and have them ready at the drop of a hat.
Adding sourdough discard makes the biscuits a little bit more dense than classic biscuits, but it doesn’t take away from the buttery layers. The richness and fullness that the sourdough adds to the flavour is totally worth the slightly denser texture. Be sure to be gentle with the folding while you mix the dough, so as not to over mix. Over mixing can mean you lose the layers. You can also cut these with a sharp knife, into squares or triangles. But I use a round cutter like this, and it works really well, without damaging the layers.
If you have an excess of herbs, feel free to change up which herbs you add. I have also made these with sage, and with rosemary. Both of those have rich and bold enough flavours that they stand up beautifully to the sourdough. I find the chives really are perfect if you plan to have these alongside pulled pork or fried chicken.
If you’re looking for other ways to use your sourdough discard, try out these luxurious Sourdough Brownies. They are seriously some of my favourites. Or if you’re looking to start making and keeping your own sourdough starter check out my Guide here.
Sourdough Chive Biscuits
- 2 1/4 cups Flour
- 1 1/2 tbsp Baking Powder
- 1 tsp Salt
- 110 g Salted Butter Cold
- 270 g Sourdough Discard
- 1/3 cup Chives
- 1/4 cup Whole Milk
- Melted butter for brushing the biscuit tops
- Heat your oven to 450F. Thoroughly butter a large cast iron skillet.
- Combine the flour, baking powder, salt and chives in a large bowl.
- Cut the butter into flat 1" squares. Add the squares to the dry mix. Using your fingers, gently squish, and flatten each butter piece. Stir the mix gently to make sure the butter pieces are spread throughout the flour.
- Add the sourdough discard and the milk to the dry mix. Using your hand, fold the wet mix into the dry. Folding from the outside of the bowl, up and over the center, rotating the bowl with each fold. The dough will slowly come together. Press gently with each fold, but do your best not to over mix. You can add a bit more milk or flour if the mix is too wet or too dry. Only add milk 1/2 tsp at a time.
- Once the dough is together, but still rough, shape into a large disc, about 1/2 an inch thick. Using a round 2" cutter, cut the dough into rounds, and place them into the cast iron pan. They shouldn't be too snug, but not too spread apart. You can reshape the extra dough and cut it again, just try not to over mix it.
- Brush the tops with melted butter, and bake for about 15 minutes, rotating halfway through.