I like the chive and cheddar biscuits recipe since the dough is similar to cinnamon rolls but not as sweet. The cheddar and chives have the same sweetness from the brioche style dough but the cheese and chives give a nice savory taste. The rolls are great for breakfast or snacking. I have used just basic cheddar cheese a high quality cheddar will add nice flavor. Also the recipe comes out well with normal butter but a higher quality European style butter will also make the rolls flakier. I find Maurizio’s videos great for picking up tips on sourdough.
Maurizio Leo Cheddar and Chive sourdough rolls on youtube
Ingredients
dough
- 459g flour
- 193g whole milk
- 83g unsalted butter, cut into 1/2 inch cubes
- 92g beaten eggs (about 2 eggs)
- 9g salt
- 165g ripe sourdough starter
filling
- 245g grated cheddar cheese, any combination he uses kerrygold blarney castle, skeling, and aged
- 1-2T chopped fresh chives
egg wash
- 1 large egg beaten
- 1T whole milk
Steps
- soften butter to room temperature, cut in 1/2in cubes
- mix flour, sourdough starter, salt, eggs, milk in mixing bowl
- with dough hook mix for a few minutes until stronger and clean bowl
- let rest 5-10m in bowl
- add butter one pat at a time while mixing
- mix for a few minutes more move to bowl for bulk fermentation
- give stretch and fold on each of 4 sides, every 30m
- let dough rise for total of 2-3 hours
- chill in fridge for 1h
- roll out dough to a square about 16-18 inches square
- spread cheese and chives
- roll dough into a tube, can slice ends
- cut tube into 9 slices, add to pan
- let proof for about 2 hours, until they expand
- brush tops with egg and milk wash
- bake 400 degrees for about 35 minutes until turn golden brown
- an grate some extra cheese on top when done
