Why You’ll Love This Sourdough Chili Cheese Biscuits Recipe
You’re going to love these Sourdough Chili Cheese Biscuits for their incredible flavor and texture.
The moment you take a bite, you’ll experience a delightful crunch on the outside, followed by a soft, chewy interior. The combination of tangy sourdough and savory chili spices creates a mouthwatering harmony that’s hard to resist.
Each biscuit is packed with sharp cheddar cheese, adding a creamy richness that complements the spices perfectly.
Whether you serve them as a snack, a side, or a breakfast treat, these biscuits are sure to impress your family and friends. Trust me, they’ll disappear quickly!
Ingredients of Sourdough Chili Cheese Biscuits
When it comes to whipping up a batch of Sourdough Chili Cheese Biscuits, having the right ingredients on hand is key. You don’t want to start baking only to discover you’re missing something important. Trust me, I’ve been there—standing in my kitchen, flour flying everywhere, only to realize I’m out of cheese.
Let’s avoid that culinary crisis together. Here’s what you’ll need to gather before diving into this delicious adventure.
- 2 cups flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 tablespoon chili powder
- 1/3 cup shortening
- 1/2 cup sharp cheddar cheese, shredded
- 1 1/2 cups sourdough starter
Now, let’s take a moment to chat about these ingredients. First off, don’t skimp on the cheese; sharp cheddar brings a bold flavor that really elevates these biscuits!
You can even experiment with other cheese varieties if you’re feeling adventurous, but cheddar is a classic for a reason. And if your sourdough starter is nice and bubbly, that’s even better—it’ll give your biscuits that extra lift and tang that makes them irresistible.
Plus, if you have any leftover sourdough starter, this recipe is a fabulous way to use it up rather than letting it languish in the fridge. Just think of all the taste and texture packed into each little biscuit!
Now, let’s roll up our sleeves and get to the fun part—making these biscuits!
How to Make Sourdough Chili Cheese Biscuits
Alright, let’s get down to the nitty-gritty of making these Sourdough Chili Cheese Biscuits. Trust me, once you get the hang of it, you’ll be whipping them up like a pro in no time.
First, grab a large mixing bowl and toss in the 2 cups of flour, 1 teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of baking powder, and 1 tablespoon of chili powder. Give it a good mix. The goal here is to combine those dry ingredients so that every biscuit is bursting with flavor. It’s like a flavor party, and you’re the DJ.
Next, it’s time to introduce 1/3 cup of shortening to the party. Using a pastry blender—or, if you’re like me, your trusty forks—cut the shortening into the flour mixture until it looks like coarse crumbs. Imagine this: tiny little butter-flavored pebbles waiting to melt in your mouth.
Once you’ve got that texture down, add in 1/2 cup of shredded sharp cheddar cheese. Don’t be shy with the cheese; it’s the star of the show. Finally, pour in 1 1/2 cups of bubbly sourdough starter. Now, this is where the magic happens. Mix it until everything is just combined. You don’t want to overdo it—think of it as a gentle hug for the dough, not a wrestling match.
Alright, now comes the fun part! Turn your dough out onto a floured surface. It might be a tad sticky, so sprinkle a little extra flour if needed. Knead it gently, just enough to bring it together—no need to channel your inner dough-whisperer here, a few folds will do.
Then, roll it out to about an inch thick and cut out your biscuits with a biscuit cutter or even a glass. Place them on a baking sheet and pop them into a preheated oven at 400 degrees Fahrenheit. Bake for 20-25 minutes until they’re golden brown and your kitchen smells like a cozy diner.
Don’t be alarmed if the aroma makes you want to dive headfirst into the oven; just remember to wait until they cool down a bit. These biscuits are worth the wait, I promise.
Sourdough Chili Cheese Biscuits Substitutions & Variations
After whipping up those delicious Sourdough Chili Cheese Biscuits, you might find yourself wanting to switch things up a bit.
For a twist, try swapping out the sharp cheddar for pepper jack or even a smoky Gouda. If you’re looking for a kick, add diced jalapeños or some crumbled cooked bacon.
You can also replace half the flour with cornmeal for a unique texture. Want a herbaceous note? Toss in fresh chives or cilantro.
And if you’re dairy-free, use a plant-based cheese alternative. These variations can elevate your biscuits while keeping that delightful sourdough base intact!
Additional Tips & Notes
To guarantee your Sourdough Chili Cheese Biscuits turn out perfectly, I recommend measuring your ingredients accurately and using room temperature sourdough starter for better mixing.
Don’t skip the kneading step; it helps create that lovely texture. If you want more heat, consider adding diced jalapeños or extra chili powder. For a cheesier flavor, experiment with different cheeses like pepper jack.
When cutting your biscuits, try to make clean, straight cuts to help them rise evenly. Finally, keep an eye on them in the oven—every oven’s different, and you’ll want to pull them out when they’re golden brown.
Enjoy!