If you have made my sourdough biscuit recipe before, you are going to love these mini biscuit bites! They are just as simple to make, and even less prep work (which is always a plus for a busy mom). When English muffins and pancakes get tired as our breakfast bread options, I love making this recipe with a sausage gravy. It’s timeless and oh so good!
Sourdough Biscuit Bites
These sourdough cheesy biscuit bites are a breeze to make. Seriously, I know no one thinks sourdough can be simple, but this recipe is perfect for a first time baker of any kind. The real key is keeping them flaky by adding cold cubed butter and using a pastry cutter to mix it in. That way the butter gets incorporated into the flour without melting. Just like a good pie crust, you want those yummy layers of butter for the perfect flaky texture.
The other thing that I love so much about sourdough biscuit bites is that you can use different kinds of cheeses. Of course cheddar is always a favorite, but I’ve done monterey jack and loved it. You can try any good melting cheese with great results and it will change the flavor to make it perfect for your family. I prefer to shred my own cheese to avoid the anti-caking agents in prepackaged shredded cheeses. I think that adds to the yummy flavor, but in a pinch, pre-shredded cheese still tastes great.
Ingredients
- Flour: All purpose flour will give the best results for these sourdough cheesy biscuit bites.
- Butter: Salted or unsalted will work, although I use unsalted because of all the cheese.
- Sugar: This helps balance out the salt, as well as helps the yeast in the sourdough starter eat.
- Sourdough Starter: Fed or unfed! You heard that right. You can actually use discard for this recipe and they will still turn out great.
- Milk: Use whole milk or milk kefir for the best results.
- Shredded Cheese: I prefer cheddar cheese, but pretty much any melting shredded cheese will work.
- Salt: There is plenty of salt in the cheese already, but this salt helps the balance of t
- Baking Powder and Soda: Leaveners to help get that perfect flaky texture and air pockets. I prefer to use aluminum free baking powder.
How to Make Cheesy Sourdough Biscuit Bites
- Add flour and butter into a large bowl. Cut the butter into the flour with a pastry cutter.
- Add sugar, starter, and milk or milk kefir and mix until all of the flour is incorporated.
- Next, add the shredded cheese and stretch and fold the dough to get the cheese mixed in.
- Cover with plastic wrap and allow to ferment on the counter for 16-24 hours, or overnight.
- Flour your counter and place dough on counter. In a small bowl, mix salt, baking soda, and baking powder together. Then sprinkle that mixture on top of the dough. Knead the mixture into the dough until well combined. If desired, add chives at this point and knead into the dough.
- Butter 9×13 inch pan, and spread the dough out evenly. Using a bench scraper or knife, cut the dough into 1×1 inch squares. Let the dough rest for 15 minutes on the counter.
- Heat the oven to 425 degrees, and bake for 25-30 minutes.
- Fresh out of the oven, brush the tops generously with melted butter. Enjoy!
Tips for Making Biscuit Bites
- Frozen Butter: You may already know this, but the colder the butter is, the flakier the biscuit. I like to keep sticks of butter in my freezer specifically for my pie crust and biscuit recipes. It does make it a bit harder to cut up and incorporate into the flour but it’s worth the extra effort.
- Chilling the Dough: Instead of letting the dough rest for 15 mins on the counter before baking, you can put the dough in the fridge. Let them chill for 15 minutes to help the butter set back up again for flakier cheesy sourdough biscuit bites.
Ingredients
- 2 1/2 C all purpose flour
- 1/2 C butter cold and cubed
- 1 Tbsp sugar
- 1 C sourdough starter fed or unfed
- 3/4 C whole milk, or milk kefir
- 2 C shredded cheese cheddar or any melting cheese
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder aluminum free
- chives optional
Instructions
- Add flour and butter into a large bowl. Cut the butter into the flour with a pastry cutter.
- Add sugar, starter, and milk or milk kefir to the flour mixture and mix until all of the flour is incorporated.
- Next, add the shredded cheese and stretch and fold the dough to get the cheese mixed in.
- Cover with plastic wrap and allow to ferment on the counter for 16-24 hours, or overnight.
- Flour your counter and place dough on counter. In a small bowl, mix salt, baking soda, and baking powder together. Then sprinkle that mixture on top of the dough. Knead the mixture into the dough until well combined. If desired, add chives at this point and knead into the dough.
- Butter 9x13 inch pan, and spread the dough out evenly. Using a bench scraper or knife, cut the dough into 1x1 inch squares. Let the dough rest for 15 minutes on the counter.
- Heat the oven to 425 degrees, and bake for 25-30 minutes.
- Fresh out of the oven, brush the tops generously with melted butter. Enjoy!