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. 

A white plate full of sourdough cheddar biscuits on a white countertop

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! 

A sourdough cheddar biscuit cut in half and stacked on top of each other on a white plate with a plate stacked full of biscuits in the background.

Why Youโ€™ll Love This Recipe

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

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

Quick and simple โ€“ 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 disclosure here.

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.ย 
  • 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
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Ingredients

sourdough cheddar biscuits ingredients in a bowl

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 scale like this one

Baking Sheet

Pastry Brush

sourdough cheddar biscuits lined up on a parchment paper lined baking sheet

How to Make Sourdough Cheddar Biscuits – The Quick Version

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

sourdough cheddar biscuits dry ingredients whisked together in a large glass bowl

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

The wet ingredients added to the dry ingredients in a large glass mixing bowl with a whisk in it

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

Sourdough cheddar biscuits mixed together and ready to be scooped out onto a baking sheet

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.

A hand brushing melted herb butter on sourdough cheddar biscuits on a baking sheet

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

a hand holding half of a sourdough cheddar biscuit to show the fluffy interior with a white plate in the background

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.

Shredded cheese added to a large glass mixing bowl full of sourdough cheddar biscuit dough ingredients with spatula

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.

A plate full of sourdough cheddar biscuits with a tea towel in the background

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. 

a sourdough cheddar biscuit split in half on a white plate with a silver fork and a plate full of biscuits in the background on a white countertop

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.  

A white plate full of sourdough cheddar biscuits on a white countertop next to a tea towel and white bowl full of melted buttery and a pastry brush

FAQ

Are sourdough biscuits healthy?

While these biscuits may not be considered “healthy” by most measures, long fermenting the dough does provide some health benefits. Fermentation breaks down phytic acid, making the nutrients in wheat more bio available. It also helps break down gluten, making wheat easier to digest.ย 

I forgot to wait to add the baking soda and baking powder to the long-fermented dough. Are the biscuits ruined?

In addition to messing with the fermentation process, you may not end up with a good rise or flaky layers. You could try adding in a little more before baking.ย 

Can these be made in an air fryer?

I know there are many recipes for making biscuits in the air fryer. So, it is possible! I have not tried it for this specific recipe, though. Using the air fryer to heat up these biscuits from frozen would work great.

More Sourdough Recipes from the Farmhouse

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

Sourdough Cheddar Biscuits Recipe

4.90 from 38 votes
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 parsley butter on top, it's really difficult to just eat one.
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 12 biscuits
A white plate full of sourdough cheddar biscuits on a white countertop
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Ingredients 

Biscuit dough

  • 2 cups all purpose flour, 280 grams
  • 1 teaspoon sugar, 12 grams
  • 1 teaspoon baking soda
  • 1 teaspoons baking powder
  • 3/4 teaspoon salt, 4 grams
  • 1 teaspoon garlic powder
  • 8 tablespoons butter melted, 113 grams
  • 3/4 cup milk, 122 grams
  • 1/2 cup sourdough discard*, 125 grams
  • 1 cup sharp cheddar

Butter topping

  • 3 tablespoons butter, melted
  • 1 teaspoon dried parsley

Instructions 

Quick version:

  • Preheat oven to 400โ„‰. Prepare baking sheet with parchment.
  • 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.
  • Bake biscuits 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 Sourdough Biscuit

  • To a large bowl, add flour, melted, butter, sourdough starter*, sugar, milk and stir until incorporated.
  • Stir until nicely 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 400โ„‰ and add parchment paper to a baking sheet.
  • To the fermented dough add baking soda, baking powder, salt, garlic, and shredded cheese.
  • Mix everything together well.
  • Scoop the biscuits onto a baking sheet.
  • Bake biscuits 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.

Notes

*If long fermenting, I would suggest using 1/4 cup more sourdough starter to make sure the flour is moist enough for fermentation.
This is a discard recipe. So, no need to feed your starter before hand. However, active starter works, too.
Sharp cheddar is the classic choice for this recipe, but you can use other cheeses as well. They will just add a different flavor.

Nutrition

Serving: 1biscuit | Calories: 227kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 423mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 0.01mg | Calcium: 112mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.90 from 38 votes

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Recipe Rating




88 Comments

  1. Kaila says:

    How would you store these? Thank you! Very yummy!!!

    1. Lisa Bass says:

      I like to store them in a bag in the fridge!

  2. AmityShay says:

    5 stars
    Love this! Easy way to use discard and delicious too. My go to when didn’t make bread that day.A personal family favorite! All of her recipes leave me feeling successful. Basically I leveled up! Thank you so much for creating delicious & nutritious step by step recipes.

    1. Lisa Bass says:

      Wow that is such a compliment. Makes me happy that these recipes give you that confidence. Happy baking.

  3. Leah says:

    Can you make this with gluten free flour?

    1. Lisa Bass says:

      I have not tried it. So I’m not positive.

  4. Sonya Sanders says:

    5 stars
    This was so good!! My family loved these biscuits.

  5. Sheryle says:

    Have you ever made this recipe with yeast for a quick rise biscuit? I like adding yeast to my sour dough bread recipes. Just curious.

    1. Lisa Bass says:

      You can make these quick or long fermented, no extra yeast is needed since they have leaveners.

  6. Brooke says:

    5 stars
    This recipe is wonderful and so easy! I mixed up the dough this morning with an semi-active starter and they fermented beautifully by dinnertime. The entire family loved them. Adding it to the sourdough rotation!

    1. Lisa Bass says:

      Yay! Wonderful to hear.

  7. Destany says:

    New to sourdough. If I do the long ferment, is it like bread where it can overproof? How do I know when it has fermented enough? TIA!

    1. Lisa Bass says:

      Yes, it can over proof! It’s fermented usually once it has doubled or close to doubled!

  8. Amanda says:

    5 stars
    These worked up beautifully! Everyone in the family found these to be delicious.

    1. Lisa Bass says:

      That is so wonderful to hear!

  9. Leila says:

    5 stars
    Amazing Recipe!

  10. Vickie says:

    5 stars
    These biscuits are moist, fluffy and cheesy. I’m going to do the long ferment next time.