Garlic and Chive Sourdough Biscuit Bread

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This sourdough garlic and chive biscuit bread is a delicious and fun alternative to traditional biscuits or garlic bread. It has a rich taste with a depth of flavor due to the combination of garlic, chive, and sourdough! Below are some questions you may have about this recipe and the answers.

Should your sourdough starter be active or inactive for this recipe?

Your starter can be active or inactive for this recipe. Because it is not a recipe that calls for kneading, the gluten will not develop for the rise to come solely from the starter so it relies on baking powder and baking soda. If you’re looking for an Artisan Sourdough Loaf, check ours out here!

I don’t like chives, what can I use in it’s place?

You can omit the chives without needing to replace it with anything. Although I love chives, I have recently learned that Bennett doesn’t love chives either! From now on I will omit the chives for his sake. If you’re looking for the lovely green color that fresh herbs add, I would recommend parsley!

What other herb combinations can you use in Biscuit Bread?

I am so excited to try this recipe with other combinations. For a sweet alternative, you could replace the onion powder, garlic powder, and chives, with cinnamon and honey. You could also replace the onion powder and garlic powder equally with rosemary and thyme and that would be delicious.

How to Make Garlic and Chive Pull-Apart Sourdough Biscuit Bread

Biscuits

3 ½ cups of flour

2 tbsp baking powder

2 tsp baking soda

1 tsp salt

2 ½ sticks of very cold butter (20 tablespoons butter)

1 cup of sourdough starter (can be active or inactive)

1 cup of cold buttermilk

2 eggs

Seasoned Butter Topping

4 tbsp of melted butter

½ tbsp of onion powder

½ tbsp of garlic powder

1 tbsp of fresh chopped chives (or ½ tablespoon of dried chives)

½ tbsp of salt.

Optional: Fresh chopped chives for garnish.

Directions:

In a bowl, combine 3 ½ cups of flour, 2 tablespoons of baking powder, 2 teaspoons of baking soda, and 1 teaspoon of salt. Then, grate the 2 ½ sticks of butter into the dry ingredient mixture. If you don’t have a grater, then you can cut the butter into small pieces, but the grater helps to incorporate the butter more easily and quickly.  Check out our Beginner Homecook Essentials guide for a list of kitchen tools we recommend!

Mix the butter into the dry ingredients with your hand, until the butter is incorporated and the pieces no bigger than the size of a pea.

In a separate bowl, combine the 2 eggs, 1 cup of cold buttermilk, and 1 cup of sourdough starter. Whisk until thoroughly incorporated.

Next, combine the wet and dry ingredients. This is done easiest if you create a well in your dry ingredients that you can pour the wet ingredients into.  Mix thoroughly until a dough has formed. Place the dough in the fridge for at least 30 minutes but up to 12 hours. This can allow the sourdough to ferment.

Assembling the Biscuit Bread:

When you’re ready to start making the biscuit bread, preheat the oven to 400 degrees. While the oven is preheating, line a loaf pan with parchment paper on all four sides or grease the entire loaf pan.  Next, scrape the dough onto a floured surface.  Pat it into a rectangular 9×13 shape, about a half-inch thick.

In a bowl, combine the 4 tablespoons of melted butter, ½ tablespoon of onion powder, ½ tablespoon of garlic powder, 1 tbsp of chives, and ½ tbsp of salt.

Using a pastry brush, (or utensil of your choice), spread the butter mixture over the biscuit bread dough.

Using a knife or pizza cutter, cut the biscuit dough into squares. You should aim for 15-20 squares of the dough. Also, ideally, you don’t want the squares to be as wide as the loaf pan.

Next, layer the biscuit dough squares into the loaf pan. Play around with how you want the biscuit squares to fit in because you don’t want them to be stacked one in front of the other. Ideally, layer them staggered with one on the left side of the pan and then one on the right. See the pictures for a better explanation of this! Repeat this until there is no biscuit dough left. You will need to push the biscuit dough into the loaf pan for it all to fit.

Place the loaf pan on a baking sheet before you put it in the oven. Some of the butter dripped over the edge of the loaf pan when I was baking it and that was an unpleasant mess to clean up. You can also line the baking sheet with tin foil for an even easier clean up too! Place your Garlic and Chive Biscuit Bread into the oven at 400 degrees for about 45 minutes. After 20 minutes, cover the biscuit bread with tin foil to prevent over-browning. The bread is done when the internal temperature measures 195 degrees.

Let the biscuit bread cool in the pan for about 10 minutes and then remove it using the parchment paper. You may need to loosen the edges with a butter knife if you did not use parchment paper.

Top with the remaining chopped chives and serve hot!

Let us know in the comments what you think of this Sourdough Garlic and Chive Biscuit Bread.

Garlic and Chive Sourdough Biscuit Bread

This sourdough garlic and chive biscuit bread is a delicious and fun alternative to traditional biscuits or garlic bread. It has a rich taste with a depth of flavor due to the combination of garlic, chive, and sourdough!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

chill time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Appetizer

Servings 10 servings

Ingredients

  

Biscuit Dough

• 3 ½ cups of flour
• 2 tbsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 2 ½ sticks of very cold butter 20 tablespoons butter
• 1 cup of sourdough starter can be active or inactive
• 1 cup of cold buttermilk
• 2 eggs

Seasoned Butter Topping

• 4 tbsp of melted butter
• ½ tbsp of onion powder
• ½ tbsp of garlic powder
• 1 tbsp of fresh chopped chives or ½ tablespoon of dried chives
• ½ tbsp of salt.
• chopped chives for garnish optional

Instructions

 

• In a bowl, combine 3 ½ cups of flour, 2 tablespoons of baking powder, 2 teaspoons of baking soda, and 1 teaspoon of salt.
• Grate 2 1/12 sticks of butter into the dry ingredients.
• Mix the butter into the dry ingredients with your hand, until the butter is incorporated and the pieces no bigger than the size of a pea.
• In a separate bowl, combine 2 eggs, 1 cup of cold buttermilk, and 1 cup of sourdough starter. Whisk until thoroughly incorporated.
• Combine the wet and dry ingredients. Mix thoroughly until a dough has formed.
• Place the dough in the fridge for at least 30 minutes but up to 12 hours. This can allow the sourdough to ferment.
• Preheat the oven to 400 degrees and line a loaf pan with parchment paper on all four sides or grease the entire loaf pan.
• Scrape the dough onto a floured surface. Pat it into a rectangular 9x13 shape, about a half-inch thick.
• In a bowl, combine the 4 tablespoons of melted butter, ½ tablespoon of onion powder, ½ tablespoon of garlic powder, 1 tbsp of chives, and ½ tbsp of salt.
• Spread the butter mixture over the biscuit bread dough.
• Using a knife or pizza cutter, cut the biscuit dough into approximately 15-20 squares.
• Layer the biscuit dough squares into the loaf pan. Play around with how you want the biscuit squares to fit in because you don’t want them to be stacked one in front of the other. Ideally, layer them staggered with one on the left side of the pan and then one on the right. Repeat this until there is no biscuit dough left. You will need to push the biscuit dough into the loaf pan for it all to fit.
• Place the loaf pan on a baking sheet before you put it in the oven. You can line the baking sheet with tin foil for an even easier clean up too!
• Place your Garlic and Chive Biscuit Bread into the oven at 400 degrees for about 45 minutes. After 20 minutes, cover the biscuit bread with tin foil to prevent over-browning. The bread is done when the internal temperature measures 195 degrees.
• Let the biscuit bread cool in the pan for about 10 minutes and then remove it using the parchment paper. You may need to loosen the edges with a butter knife if you did not use parchment paper.
• Top with the remaining chopped chives and serve hot!

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