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Sourdough Cheddar Biscuits Recipe

farmhouseonboone.com · 2024 · 12 biscuits

Against 321 biscuit recipes

Less leavening than 85% of recipes and less buttermilk than 77%.

What the 10 “sourdough” biscuit recipes do differently →

Get the method at farmhouseonboone.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.

  • Less leavening than 85% of recipes: 3.8% of the flour weight against the typical recipe's 5.1%.
  • Less buttermilk than 77% of recipes: 65% of the flour weight against the typical recipe's 84%.
Fat: 40%, 50th percentileButtermilk: 65%, 22nd percentileLeavening: 3.8%, 14th percentileSugar: 1.4%, 32nd percentileSalt: 1.4%, 44th percentileFatButtermilkLeaveningSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 2 cups all purpose flour (280 grams)280 g
  • 1 teaspoon sugar (4 grams)4 g
  • 1 teaspoon baking soda≈ 6 g
  • 1 teaspoons baking powder≈ 4.6 g
  • 3/4 teaspoon salt (4 grams)4 g
  • 1 teaspoon garlic powder≈ 4.9 g
  • 8 tablespoons butter melted (113 grams)113 g
  • 3/4 cup milk (183 grams)183 g
  • 1/2 cup sourdough discard* (125 grams)125 g
  • 1 cup sharp cheddar≈ 237 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3 tablespoons butter (melted)≈ 43 g
  • 1 teaspoon dried parsley≈ 4.9 g

flour 280 gbatter 962 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.

  • Fat40% · 50th percentile
  • Buttermilk65% · 22nd percentile
  • Leavening3.8% · 14th percentile
  • Sugar1.4% · 32nd percentile
  • Salt1.4% · 44th percentile

Oven

Temperature
not stated
median 425°F
Time
15 to 20 minutes
median 15 minutes

Keep exploring

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