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.
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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
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
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
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.
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.
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
- 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
Sourdough Cheddar Biscuits Recipe
Video
Equipment
Ingredients
Biscuit dough
- 2 cups all purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking soda
- 1 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
- 8 tablespoons butter melted
- 3/4 cup milk
- 1/2 cup sourdough discard*
- 1 cup sharp cheddar
Butter topping
- 3 tablespoons butter, melted
- 1 teaspoon dried parsley
Instructions
Quick version:
- Preheat oven to 400℉. 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 400℉ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Lisa! I am new to the sourdough scene, and have a lot of discard that I’m not discarding for this reason! Your recipe! I want to try the long fermentation version. Could you educate me on what the difference in outcome will be? I’ve learned that the longer it ferments, the more sour it will be (which I LOVE about SD). Anyway, looking forward to learning whatever info you’ve got about it. Thanks for sharing this recipe! I think I’ll do the quick version for now while I wait for an answer from ya because why not and who wouldn’t?! 😉 Thanks again, Lisa!
Visually and flavor will be the same. The long fermented version is solely to aid in digestibility!
these were great! i made the quickie version with discard that was still pretty bubbly. will make again and add scallions
Please correct the scaling. It fails to change the metric measurements. And, is your flour measurement correct @ 280 grams for 2 cups?
We are working to fix this! Yes. I measure my cups at 140 grams. You can read about it in my conversion chart guide here.
I love this recipe. I added to the last step of coating the top in chives, butter, honey mixture. This is a new family favorite.
These are awesome! Just wondering if I wanted to make these plain for a sweet scone situation, could I just leave out the cheese and perhaps add some more sugar? Thank you!
Yes, that would work!
Wow. Did the quick method for dinner. This will be in rotation often. Easy and delicious. Only had almond milk but would like to try with whole when I have it. Added a bit more milk bc my discard wasn’t 1:1 so ended up very light and delicate. Delicious.
these biscuits taste amazing and are so easy to make! my only grievance is the amount of butter, they were a little bit dense. but not a problem, just reminded me almost of a dinner roll.
I made these this morning, and they were delish! I made them a little larger, so I only got 10 biscuits. We used them for breakfast sandwiches and will use them later as a side for soup! Super easy and super yummy!
Everyone that I made these for loved them! They are delicious! Thank for the wonderful recipes!
I made these. They were delicious and easy to make. I substituted the dry ingredients for Bisquick. .