Sourdough Cheddar Biscuits Recipe (2024)

Enjoy these easy sourdough cheddar biscuits as a side to breakfast, lunch, or dinner. These fluffy biscuits also make for a great snack. Made with sharp cheddar, garlic powder, and a little melted parsley butter on top, it’s really difficult to just eat one.

Have you ever had the Red Lobster biscuits? You know the Cheddar Bay Biscuits?

I’m not sure what got me thinking about cheddar biscuits from Red Lobster, but I couldn’t help but think how good a sourdough discard version of this classic restaurant favorite would be.

It turns out, these biscuits are not only good, but they are really easy to make. I tried two different methods – a quick version where I could mix these up and have them hot on the table within an hour and a long fermented version. Both turned out amazing.

I know I am going to get requests to make these many more times in the future. We’ve enjoyed them as a side to dinner and even as part of our breakfast. I hope you love them as much as we do!

Why You’ll Love This Recipe

Full of flavor– These are like little flavor bombs. Butter, cheddar, herbs all mix together to make your tastebuds happy.

Great way to use up discard– If you have extra starter on hand, this recipe is a delicious way to ensure it doesn’t go to waste.

Quick and simple– This is an easy recipe the whole family will enjoy. Plus, it can be made within an hour if you opt for the quick version.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosurehere.

Tips

• Use a medium-sized ice cream scoop to scoop the batter out of the bowl and onto the sheet pan. You can also use a spoon, but the ice cream scoop makes for more uniform biscuits.
• For more health benefits, long ferment this recipe (instructions below). Fermentation helps breakdown gluten and phytic acid found in flour, which makes it easier to digest. This breakdown also helps make the nutrients in the food more bioavailable.
• This is a discard recipe. So, no need to feed your starter before hand. However, active starter works, too.Learn how to make your own sourdough starter here.

Ingredients

For the biscuits

All purpose flour

Sugar

Baking soda

Baking powder

Salt– Sea salt is best.

Garlic powder

Butter

Milk– I prefer whole milk for rich biscuits. You can also use water if you do not have any milk on hand.

Sourdough Discard– Active starter will work just fine, too!

Sharp Cheddar Cheese– I typically buy a block of cheese and use a cheese grater. You can also buy pre-shredded cheese.

For the topping

Butter

Dried parsley– Fresh chopped parsley works great, too.

Tools You May Need

Large Mixing Bowl

Measuring cups and spoons –You can use volume measurements or weight for this recipe. For weight measurements, use a digital kitchen scalelike this one.

Baking Sheet

Pastry Brush

How to Make Sourdough Cheddar Biscuits – The Quick Version

Preheat the oven to 400F. Prepare a baking sheet with parchment paper.

To a large bowl, add flour, sugar, baking soda, baking powder, salt, and garlic powder. Whisk together.

Add melted butter, sourdough starter, milk, and cheese to the flour mixture and mix everything together well.

Scoop the biscuits onto a baking sheet. I like to use a medium sized ice scream scoop to get even sized biscuits.

Bake the biscuits in the preheated oven for 15 -20 minutes.

While baking, melt butter and add parsley.

Once they are finished baking, using a pastry brush, brush the melted butter and parsley over top of each biscuit.

Long-Fermented Cheddar Biscuits

To a large bowl, add flour, melted, butter, sourdough starter, sugar, milk and stir until incorporated.

Place a clean tea towel or plastic wrap over bowl and allow to sit at room temperature at least 8-24 hours.

The next day, preheat the oven to 400 F and add parchment paper to a baking sheet.

To the fermented biscuit dough add the rest of the dry ingredients (baking soda, baking powder, salt, garlic) and shredded cheese.

Mix everything together well.

Scoop the biscuits onto a baking sheet.

Bake biscuits in the preheated oven for 15 to 20 minutes or until golden brown.

While baking, melt the butter and add parsley.

Once they are finished baking, using a pastry brush, brush the melted butter and parsley over the top of each biscuit.

Storage

As with most homemade biscuits, these are best served fresh. They will keep in an airtight container for a few days. You can also freeze these. I’d recommend freezing after baking by flash freezing on a cookie sheet and then adding them to a freezer safe bag.

How to Serve Sourdough Cheddar Biscuits

This is a great recipe for special occasions or for any weekday night. Sourdough cheddar biscuits are delicious served with soup, seafood, or even a roast.

We also like to enjoy them with our morning eggs.

FAQ

More Sourdough Recipes from the Farmhouse

• Fluffy Sourdough Biscuits
• Sourdough Thumbprint Cookies with Discard
• Easy Einkorn Bread
• Pain de Mie (Pullman Bread) Recipe
• Sourdough Discard Lemon Bread with Lemon Glaze

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone