Heritage Sourdough Chive & Cheddar Biscuits

Best with: English Redhead™ Wheat and White Sonora Wheat

Thanks to our friend Cindy of Vashon Island, WA for sharing this recipe. We’re publishing it here as a guest post. Enjoy!

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We love biscuits made with fresh-milled heritage grain. These sourdough chive and cheddar biscuits combine the soft, tender crumb of White Sonora with the rich depth of English Redhead™. The result is a savory biscuit that’s flavorful, nourishing, and perfect alongside any meal or all on its own.

The long fermentation brings out even more flavor while making the biscuits easier to digest. Whether you’re using active or discarded starter, this recipe is a great way to put it to work.

Ingredients

• 1 cup Palouse Heritage English Redhead flour

• 1 cup Palouse Heritage White Sonora flour

• 1/2 cup frozen butter, grated

• 1 cup sourdough starter (active or discarded)

• 1 tablespoon honey

• 1/2 cup buttermilk

• 1 cup grated cheddar cheese

• 1/4 cup chopped fresh chives

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

Instructions

Day 1 – Mix & Ferment

1. In a large bowl, combine the flours and grated butter.

2. Add the sourdough starter, honey, and buttermilk, mixing until combined.

3. Fold in the cheese and chives.

4. If the dough is thick, use your hands to bring it together into a ball.

5. Cover and let ferment at room temperature for 12–24 hours (12 hours is ideal).

Day 2 – Shape & Bake

1. Preheat oven to 400°F.

2. Sprinkle the baking powder, baking soda, and salt over the dough.

3. Knead gently until evenly incorporated.

4. Roll dough out to ½ – ¾ inch thickness.

5. Cut into biscuits and place on a parchment-lined baking sheet or a cast iron skillet.

6. Bake for 15–25 minutes, until golden brown.

Serving Suggestions

• Serve warm with butter

• Pair with soups, stews, or breakfast eggs

• Slice and use for savory breakfast sandwiches

Why Heritage Flour Makes a Difference

Using Palouse Heritage grains brings out deeper flavor and better texture:

• English Redhead adds a rich, hearty character

• White Sonora creates a soft, tender crumb

• Long fermentation enhances digestibility and flavor

Baker’s Tip

Grating frozen butter helps create those classic flaky layers without overworking the dough—simple, traditional technique with outstanding results.