These cupcake-like cheesy sourdough biscuits are dry on the outside and creamy on the inside. Learn how to make cheesy sourdough biscuits for the perfect gut-healthy appetizer or snack that takes a bread roll to the next level.
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It was the night of a dinner party…
A few months ago, my older brother Everett moved back home after living in California for a few years. So naturally, we decided to throw him a dinner party!
John and I love hosting people. I get so much joy from spending all day making our house look beautiful, cooking food, lighting candles, and seeing everyone walk in all of it. We always had lots of fun dinners growing up in my family when I was kid, so it’s just natural to continue that tradition.
John and I had just received a quarter cow from the local dairy, so we knew grass fed steaks were on the menu. Of course, we would also serve local seasonal veggies, greens from our garden, and I would make a pie or cookies for dessert.
We just needed a dynamite side dish to compliment the meat, and I wanted to do something a little different than my go-to sourdough bread.
And then cheesy sourdough biscuits were created! We’ve been hooked on these ever since.
All Things Sourdough
If you’ve been around my blog for a little while, you’ll know that we love our sourdough starter and make sourdough bread every week here at the homestead. Sourdough is not only tasty and sour, but it’s gut-healthy too.
When you mix flour and water and let it sit at room temperature, you can create a sourdough starter. Sourdough starter is fermented grain that contains active live cultures and probiotics.
When this happens, the phytic acid is striped away from the grain, which minimizes the gluten content. This is why many people prefer to eat sourdough or better yet keep their own starter, so they can enjoy bread products that taste better and are healthier for your too. Source
Tips for Making Cheesy Sourdough Biscuits
You can leave the biscuit dough in your fridge for up to 2 days. I do this a lot because on one day I may have enough time to make the dough and then another day I can bake the biscuits.
Mix up the cheese! My favorite is to do half cup parmesan and a half cup cheddar cheese. Choose your favorites and you could get really creative with this! I think some spicy pepper-jack would be fun too if you have pepper lovers in your family.
Use active sourdough starter, which means it should be rising and bubbly. If you wanted to eat these on a Friday night for example, take your starter out of the fridge Thursday night and feed it. Then, make the dough Friday morning and put in the fridge until the evening when you’re ready to bake.
Serve these biscuits with jam for Sunday morning breakfast, peanut butter for an after-lunch snack, or as a side dish with a Saturday night steak dinner. The biscuits are dry and flaky like a croissant but moist inside like warm sourdough bread. Because of the cheese and bread combo, this makes the perfect side dish for an afternoon wine tasting too!
Spoon (of course you could do it like I do and just mix with your hands 🙂
Ingredients for Cheesy Sourdough Biscuits
One farm fresh egg
Third cup milk
One cup flour
Half cup sourdough starter
One cup grated cheese (we like half parmesan and half cheddar)
Third cup coconut oil
Add all the ingredients to a large bowl and stir (or of course you could mix with your hands).
Cover the bowl with plastic wrap and set in the fridge overnight if you plan on making this the next day. If you’re in a hurry like I am most of the time, you can skip the fermenting part (it just won’t have all the probiotics).
Reduce the temperature to 350 degrees F, place the baking tray inside the oven, and bake at 350 F for 40 minutes.
- 1 farm fresh egg
- 1/3 cup milk
- 1 cup flour
- 1/2 cup sourdough starter
- 1 cup grated cheese
- 1 tsp salt
- 1/3 cup coconut oil melted
- Add all the ingredients to a large bowl and stir (or of
course you could mix with your hands).
- Cover the bowl with plastic wrap and set in the fridge
overnight if you plan on making this the next day. If you’re in a hurry like I am most of the time, you can skip the fermenting part (it just won’t have all the probiotics)
- Preheat oven to 450 degrees F. Line a cupcake/muffin baking
tray with cupcake lines and dollop the dough into the cupcake tins.
- Reduce the temperature to 350 degrees F, place the baking
tray inside the oven, and bake at 350 F for 40 minutes.
Long-term fermentation is optional! If you don't want your grain fermented, you can whip these up the night you want to make them and skip the fridge part.