Queso Fresco Sourdough Biscuits With Chimichurri

This recipe by game-changing baker Bryan Ford, author of New World Sourdough, uses sourdough starter discard, the delicious and versatile byproduct of making sourdough bread. It gives these cheesy, chimichurri-laced biscuits a tangy flavor. Trimming the edges of the rolled biscuits gives them a higher rise and an even square shape, but you can bake with folded edges for a rustic look.

Queso Fresco Sourdough Biscuits with Chimichurri
Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis
Active Time:
30 mins
Refrigerate Time:
8 hrs 45 mins
Total Time:
12 hrs


  • 2 ½ cups all-purpose flour (about 10 5/8 ounces), plus more for work surface

  • 2 tablespoons granulated sugar 

  • 1 tablespoon baking powder

  • 2 ¼ teaspoons kosher salt 

  • 10 tablespoons unsalted butter (5 ounces), chilled and grated using large holes of a box grater

  • ¾ cup sourdough discard (about 7 1/2 ounces) 

  • .50 cup chimichurri, plus more for serving

  • 2 to 4 tablespoons chilled buttermilk, divided 

  • 5 ounces queso fresco, crumbled (about 1 cup packed), plus more for serving 

  • 1 large egg, beaten 


  1. Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter, and toss to combine. Stir in sourdough discard, chimichurri, and 2 tablespoons buttermilk. Add remaining 2 tablespoons buttermilk, 1 tablespoon at a time, if needed to form a shaggy dough. (Mixture will be crumbly and dry but will hold together when pinched.) Stir in queso fresco.

  2. Turn dough out onto a clean work surface. Knead just to bring dough together into a ball, 3 to 4 times. Transfer dough ball to a medium bowl. Cover bowl tightly with plastic wrap, and let stand at room temperature 2 hours. Transfer bowl to refrigerator, and chill at least 8 hours or up to 10 hours.

  3. Turn dough out onto a lightly floured work surface. Roll into an 18- x 6-inch rectangle. Fold dough into thirds, like a letter. Wrap with plastic wrap, and chill until cold, 15 to 20 minutes. Repeat rolling, folding, and chilling process 2 more times.

  4. Preheat oven to 425°F. Roll dough into a 10- x 7 1/2-inch rectangle (about 3/4 inch thick). If desired, trim edges to straighten, and discard scraps. Cut dough into 12 (about 2 1/2-inch) squares. Place squares at least 1 1/2 inches apart on a baking sheet lined with parchment paper.

  5. Brush tops of dough squares lightly with egg. Bake in preheated oven until biscuits are risen and golden brown, 18 to 24 minutes. Let biscuits cool on baking sheet 15 minutes. Serve with additional chimichurri, and sprinkle with additional queso fresco. 

 Substitute for sourdough discard: Whisk together 1/3 cup warm water, 1/3 cup all-purpose flour, and 1 (1/4-ounce) envelope instant yeast in a small bowl; let stand until foamy, about 5 minutes. Add to biscuit dough in place of sourdough discard.

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