1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sugar
¾ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon dried parsley
¼ teaspoon dried oregano
6 tablespoons cold butter, cubed
½ cup active sourdough starter (100% hydration)
⅓ cup cold buttermilk (or regular milk + ½ tsp vinegar)
1 cup sharp cheddar cheese, shredded
3 tablespoons butter, melted
¼ teaspoon garlic powder
½ teaspoon dried parsley
Pinch of salt
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, dried parsley, and oregano.
Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Gently fold in the shredded cheddar cheese.
In a separate bowl, combine the sourdough starter and buttermilk, mixing until smooth.
Create a well in the center of the dry ingredients and pour in the sourdough-buttermilk mixture. Stir gently with a fork just until the dough comes together. The dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick. Fold the dough in half and pat down again. Repeat this folding process once more to create layers.
Cut the dough into biscuits using a 2½-inch biscuit cutter, or simply drop large spoonfuls (about 3 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 14-16 minutes until the tops are golden brown.
While the biscuits are baking, prepare the garlic butter by combining the melted butter, garlic powder, dried parsley, and salt.
As soon as the biscuits come out of the oven, brush them generously with the garlic butter mixture.
Allow to cool slightly before serving warm.
These biscuits leverage the natural tang and leavening power of sourdough starter, which complements the sharp cheddar beautifully while adding depth of flavor. The folding technique creates flaky layers that make these biscuits irresistible!