This super easy fluffy Sourdough Cheddar Biscuits recipe is the perfect no wait sourdough bread when you are in a time crunch! They only take 10 minutes to put together and cook just as fast! Serves 4-8 They're crusty on the outside and light and fluffy inside with a wonderful flavor of cheddar and sourdough!
Most biscuit recipes call for butter, lard, or some kind of fat. These biscuits do not have butter or fat in them. The sourdough starter keeps them moist inside and fluffy! Butter is just used on the outside!
How To Make Sourdough Cheddar Biscuits
Preheat the oven to 400 degrees F, and move the rack to the center of the oven.
In a medium mixing bowl combine:
- 1 cup sourdough starter (I use 100% hydration starter.)
- 1 cup all purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon honey
- 1 cup shredded cheddar cheese
- 2 tablespoons butter, melted (and butter to grease the cooking pan.)
Stir with a wooden spoon, then use your hands to bring it together. It will be a bit stiff, but they fluff up and stay nice and moist when you cook them.
Dust the counter with a bit of flour and roll dough out (or use your hands to pat it out) to either 1 inch thick (for 8 biscuits) or 1.5 inches thick (for four biscuits.)
Use a biscuit cutter (or a drinking cup with a thin outer edge) to cut biscuits out.
Butter a baking pan. I like to use a thick cookie sheet. Place biscuits ½ an inch apart on the pan.
Melt 2 tablespoons butter and brush tops of biscuits with melted butter.
When the oven reaches 400 degrees F, place pan of biscuits on the center rack.
Set timer:
10 minutes for 8 -1 inch biscuits.
14 minutes for 4 large biscuits.
Sourdough Starter
I use 100 percent hydration with my sourdough starter. That means that I use 50 percent water and 50 percent flour when making and maintaining my sourdough starter. You can learn how to make a sourdough starter here!
Sourdough Discard Cheddar Biscuits
You can make this recipe with sourdough discard! The starter does not need to be fed. In fact I use the starter straight out of the refrigerator! The baking powder and the sourdough starter react together making the biscuits super fluffy, even if the starter just came out of the fridge!
Long Ferment Sourdough Cheddar Biscuits
You can make these a longer ferment cheddar biscuit by mixing all the ingredients and letting the dough rest for a couple of hours before putting them in the oven.
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review!Tag me on Instagram@farmhouse_harvestwith your delicious creation!
Sourdough Cheddar Biscuits - No Wait Recipe
Yield: 4-8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Super easy fluffy Sourdough Cheddar Biscuit recipe is the perfect no wait sourdough bread. They only take 10 minutes to put together and cook just as fast! Serves 4-8 They're crusty on the outside and light and fluffy inside with a wonderful flavor of cheddar and sourdough!
Ingredients
- 1 cup sourdough starter (I use 100% hydration starter.)
- 1 cup all purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon honey
- 1 cup shredded cheddar cheese
- 2 tablespoons butter, melted (and butter to grease the cooking pan.)
Instructions
1. Preheat the oven to 400 degrees F, and move the rack to the center of the oven.
2. In a medium mixing bowl combine ingredients.
3. Stir with a wooden spoon, then use your hands to bring it together. It will be a bit stiff, but they fluff up and stay nice and moist when you cook them!
4. Dust the counter with a bit of flour and roll dough out (or use your hands to pat it out) to either 1 inch thick (for 8 biscuits) or 1.5 inches thick (for four biscuits.)
5. Use a biscuit cutter (or a drinking cup with a thin outer edge) to cut biscuits out.
6. Butter a baking pan. I like to use a thick cookie sheet. Place biscuits ½ an inch apart on the pan.
7. Melt 2 tablespoons butter and brush tops of biscuits with melted butter.
8. When the oven reaches 400 degrees F, place pan of biscuits on the center rack.
Set timer:
10 minutes for 8 -1 inch biscuits.
14 minutes for 4 large biscuits or 8 smaller biscuits.
Remove and Enjoy!
Notes
When making sourdough cheddar biscuits. I combine al the ingredients at once.
Nutrition Information
Yield 8Serving Size 1
Amount Per ServingCalories 202Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 372mgCarbohydrates 26gFiber 1gSugar 2gProtein 7g
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WHY Sourdough Biscuits?
Nutritional Benefits: A publication in "Comprehensive Reviews in Food Science and Food Safety" (2018) discusses the nutritional benefits of sourdough fermentation. It mentions the potential health advantages, such as improved mineral bioavailability and reduced glycemic index, associated with consuming sourdough-based products.
The Role of Sourdough Fermentation in Reducing Phytic Acid and Enhancing Grain Digestibility
Phytic acid, also known as inositol hexaphosphate or phytate, is an antinutrient naturally present in many grains, legumes, and seeds. While it serves as an energy storage molecule for plants, it can hinder the absorption of essential minerals like iron, calcium, and zinc in the human digestive system.
The Good News: the process of sourdough fermentation can significantly mitigate the negative effects of phytic acid, making grains more digestible and nutrient-rich. In this article, we will delve into the science behind this transformation and provide authoritative references to back up these claims.
What is Phytic Acid?
Phytic acid is a compound found in the outer layers of grains and seeds. It is nature's way of protecting these plants from being eaten by inhibiting mineral absorption in the digestive systems of animals. In the human body, the consumption of phytic acid can lead to mineral deficiencies, particularly when diets are heavily reliant on grains and legumes.
How Sourdough Fermentation Reduces Phytic Acid:
Sourdough fermentation, a natural and traditional process, is a game-changer in the context of phytic acid reduction:
- Phytase Enzyme Activation: Grains and flours used in sourdough starters often contain phytase, an enzyme that has the remarkable ability to break down phytic acid. During the fermentation process, lactic acid bacteria and wild yeast cultures in the sourdough starter create an acidic environment. This acidity activates the phytase enzyme, which then starts to degrade phytic acid.
- Acid Hydrolysis: The acidity generated during fermentation contributes to acid hydrolysis. This process further breaks down phytic acid into inositol and phosphorous, which are more readily absorbed by the human body.
- Enhanced Mineral Bioavailability: As phytic acid is broken down, the minerals it once chelated become more available for absorption in the intestines. This means that the iron, calcium, and zinc in grains become more bioavailable, thereby supporting better nutrient absorption.
Research:
- A study published in the "Journal of Agricultural and Food Chemistry" in 2011, titled "Effects of Dough Leavening and Baking Conditions on Phytate Degradation and Inositol Phosphate Profile in Whole Wheat Bread," showed that sourdough fermentation significantly reduced phytic acid levels in whole wheat bread, resulting in improved mineral bioavailability. source
- The "Journal of Food Science" published research in 2015 titled "Phytase Activity in Sourdough Lactic Acid Bacteria: Purification and Characterization of a Phytase from Lactobacillus sanfranciscensis CB1," which examined the phytase activity of lactic acid bacteria in sourdough cultures. The study emphasized the role of phytase in phytic acid breakdown during fermentation. source
By using sourdough, you not only enhance the digestibility of grains but also improve the overall nutritional profile of your baked goods. These scientific studies validate the effectiveness of sourdough fermentation in reducing phytic acid content, supporting a healthier and more nutrient-rich diet.
Learn more about homemade sourdough starter, and how to make it here!
