Easy & Buttery Jalapeño Cheddar Sourdough Biscuits
With soup and stew season in full swing, we all need the perfect biscuit recipe to enjoy along side. These Jalapeño Cheddar Sourdough Biscuits are just that! Insanely flaky, buttery, soft and quite literally PERFECT.
It is no secret that every bowl of soup, chilli or stew needs a bun or biscuit to go with it. While I love a good sourdough ciabatta bun, sometimes we want something that is nice and quick to make. That’s where sourdough biscuits are perfect!
Biscuits are essentially a form of a quick bread that don’t require any rise time. An easy recipe to give you a delicious butter vessel that can be enjoyed so many ways! These Jalapeño Cheddar Sourdough Biscuits are fantastic enjoyed warm with butter, used for a breakfast sandwich, or served along side soups and stews to soak up all that tasty sauce.
You only need a handful of simple ingredients to make these and I can guarantee you have most if not all of them on hand. They are made in just one bowl, and come together in under 30 minutes. These biscuits are full of buttery, cheesy flavour with a slight kick from the jalapeños. Perfect to make any day of the week!
Tips for Making Jalapeño Cheddar Sourdough Biscuits
- When making these biscuits, you want all of your refrigerated ingredients to be nice and cold. This will prevent the butter from melting, and helps give you those beautiful flaky layers.
- Another thing That is important to getting the perfect biscuit texture is the way you fold and share the dough. Once the dough is mixed, you want to fold the dough over top of itself to create layers. Fold it over a couple times to develop layers, without handling it so much that the dough gets warm.
- I recommend using sourdough discard that is no older than 1 month. When sourdough discard is left too long in the fridge, it can develop an “off” smell that can affect the taste of your baked goods.
Jalapeño Cheddar Sourdough Biscuits Ingredients
Flour– All purpose flour is all you need for this recipe.
Sourdough Discard– This is sourdough starter that is no longer active. Typically it is stored in the fridge.
Butter– You want to use nice and cold butter straight from the fridge. Salted or unsalted is fine.
Milk– Whole milk is best, but 2% or skim milk will also work.
Egg– You just need one egg for these biscuits.
Cheddar Cheese– I like to use a nice old cheddar for more flavour. Use any kind of cheddar cheese you like.
Jalapeños– Pickled jalapeños or fresh jalapeños can be used. Leave the seeds in for more spic or remove them for more mild flavour.
Baking Powder– Because this recipe uses sourdough discard, you still need baking powder to help the biscuits rise.
The Steps
Make the Dough
- Preheat your oven to 400F and line a baking sheet with parchment paper.
- Start by stirring together the flour, baking powder and salt in a large bowl.
- Next add in the cheese and chopped jalepenos and mix until well combined.
- Then you are going to add the cold grated butter into the flour mixture, and stir with a fork to get all the butter coated in flour and evenly mixed in.
- Once mixed, whisk together the egg, milk and sourdough discard in a liquid measuring cup. Pour the liquid mixture into the flour mixture and stir until a thick dough starts to form. You don’t need all of the flour to be fully incorporated yet.
Shape & Bake
- Then you are going to dump the dough onto the counter. Gently press the dough together then take half of it and fold it over top. Gently press down on the dough then repeat this. Folding the dough over itself like this is what gives you those nice flaky layers. You do not want to be kneading this dough like you do with bread.
- After folding it a few times, form the dough into a rectangle that is a couple inched thick.
- Finally, cut the rectangle into 6 squares then place the 6 biscuits onto the baking sheet, making sure to spread them apart.
- Optional: you can brush the top of the biscuits with some milk before baking. This just gives you a nice golden color on top.
- Bake the sourdough biscuits for 15-17 minutes or until they seem set in the middle and are golden on top.
- Remove from the oven and enjoy warm with butter or served along side soup or stew.
If you give this recipe a try, leave a comment or a review below!
Looking for more sourdough discard recipes to try?
https://cmbarndominium.com/fall-pumpkin-sourdough-coffee-cake/
https://cmbarndominium.com/the-best-brown-butter-sourdough-banana-bread/
https://cmbarndominium.com/cinnamon-sugar-sourdough-crackers-with-fruit-salsa/
Flaky, and buttery sourdough biscuits full of sharp cheddar cheese and fresh jalepenos. Perfect on their own, as a sandwich or ejoyed with soup. * These biscuits are delicious with any type of cheddar cheese you like. Even white cheddar. *If you don't want jalepenos you can omit them or try subbing with chives, dill or fresh parsley. * When shaping the biscuits, you want to handle the dough as little as possible to prevent the butter from warming up and melting. * This recipe make 6 large biscuits, but you can turn it into 8 slightly smaller ones or even double the recipe to make a dozen. 
Jalapeño Cheddar Sourdough Biscuits
Ingredients
Instructions
Notes
