Sourdough Cheddar Biscuits
These sourdough cheddar biscuits are light, fluffy, and packed with cheesy flavor! Made with sourdough discard, they come together quickly. Bake them right away or let the batter ferment overnight for extra flavor. So simple and delicious!
You are going to LOVE these cheesy sourdough cheddar biscuits! Whether you're enjoying a hearty bowl of chicken noodle soup, beef stew, or loaded potato soup, these cheddar biscuits will become your new favorite dinner side dish.
Sourdough cheddar biscuits make a fantastic breakfast option too. Pile on some eggs and bacon, and you have a delicious breakfast sandwich, perfect for those busy mornings.
They’re super easy to whip up with leftover sourdough discard and just a few simple ingredients you probably already have in your pantry. Just mix the batter, scoop and drop directly on a baking sheet, and bake - it's that easy!
Ingredients & Substitutions
- Sourdough Starter Discard: This recipe is a great way to use leftover sourdough discard, but you can also use active sourdough starter with the same delicious results.
- All-Purpose Flour: Use all-purpose flour with a lower protein content for the fluffiest, lightest biscuits. Most all-purpose flours have about 12% protein. We love to use White Lily all-purpose flour because it has 9% protein, which makes the most light and fluffy biscuits. Gold Medal all-purpose flour is also a good choice with its 10.5% protein content.
- Cheddar Cheese: Sharp cheddar adds a rich, cheesy flavor to these biscuits. Feel free to use mild cheddar or a mix of cheeses for a different flavor.
- Butter: You can use regular butter or plant-based butter for a dairy-free version. Either way, cold butter helps create flaky layers.
- Buttermilk: Buttermilk gives the biscuits a tangy flavor, but you can use any milk—dairy or plant-based—for a slightly different taste. See Carmyn's tips to learn how to make buttermilk from regular milk.
- Sugar: A small amount of granulated sugar adds a hint of sweetness to balance the savory cheese.
- Baking Powder and Baking Soda: These leavening agents help the biscuits rise. If you let the dough ferment overnight, add them before baking. For the best rise, baking powder and baking soda should be replaced every six months.
- Salt: Enhances all the flavors, especially the cheddar cheese.
- Optional: Toss in some fresh or dried rosemary, parsley, or thyme. It’ll give these biscuits a delicious flavor boost!
Carmyn's Tips
Use cold butter: Cold butter creates tender and flaky biscuits.
Use freshly grated cheese: Store-bought shredded cheese is usually coated with anti-caking agents to prevent clumping, which can affect how it melts. Freshly grated cheese melts more smoothly and evenly. It has the best flavor and it's more cost-effective.
Use buttermilk: The acidity in buttermilk aids in the bread's rise and creates a soft, tender crumb. To make buttermilk, add one tablespoon of vinegar or lemon juice to a jar or cup on a kitchen scale. Then, pour in milk until the total weight reaches 240 grams. Stir the mixture and let it sit for at least 5 minutes or until it curdles. If needed, you can substitute ¾ cup of regular milk, but the bread may not rise as well.
How to Make Sourdough Cheddar Biscuits
Step 1
Using a cheese grater, grate the cold butter directly into a large mixing bowl.
Step 2
Add the flour to the bowl and use a bench scraper to cut it into the butter with a chopping motion.
Step 3 (Two Options)
Option 1: For immediate baking: Add the buttermilk, sourdough discard, baking soda, baking powder, and salt. Mix with a sturdy spatula until well combined.
Option 2: For overnight fermentation: Mix in the buttermilk, cheese, green onions, and sourdough discard until just combined. Cover the bowl and let it rest at room temperature for 10-12 hours.
Step 4 (Two Options)
Option 1: For immediate baking: Add the cheese and green onions and mix with the spatula until well combined.
Option 2: For fermented dough: Combine the salt, baking soda, and baking powder in a small bowl, then sprinkle the mixture over the dough. Use your hands to mix thoroughly.
Make sure to break up any lumps of baking soda and baking powder before adding them to the dough to avoid brown spots in your biscuits.
Step 5
Preheat the oven to 400°F (204°C) and line a sheet pan with parchment paper.
Use a large ice cream scooper to scoop 12 biscuits onto the parchment paper-lined baking sheet. Each biscuit weighs about 73-75 grams.
The dough will be sticky, so you must use your fingers or a spoon to help drop it onto the baking sheet.
Step 6
Bake the biscuits for 20-25 minutes or until they reach your desired brownness.
How to Store
Store sourdough cheddar biscuits at room temperature in an airtight container for up to one week. Avoid refrigerating them, as this will cause them to harden.
For more extended storage, wrap each biscuit securely in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months.
Sourdough breakfast recipes
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Sourdough Cheddar Biscuits
EQUIPMENT
- Mixing Bowl
- Bench-Scraper or pastry cutter
- Large Ice Cream Scooper
- large baking sheet
Before You Begin
INGREDIENTS
Initial biscuit dough mix
- 2 ½ cups (300 g) all-purpose flour (See notes)
- 8 tablespoons (113 g) unsalted butter (cold)
- ½ cup (125 g) sourdough starter discard (or active starter)
- 1 cup (240 g) buttermilk (or milk, see notes)
- 1 tablespoon (15 g) sugar (optional)
- 1 ½ cups sharp cheddar cheese (shredded)
- ½ cup green onions (thinly sliced)
- 1 teaspoon (5 g) fine sea salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
INSTRUCTIONS
Option 1 - Bake right away
- Grate 8 tablespoons (113 g) unsalted butter directly into a large mixing bowl using a cheese grater. Add 2 ½ cups (300 g) all-purpose flour to the bowl and use a bench scraper to cut it into the butter with a chopping motion. Add 1 cup (240 g) buttermilk, ½ cup (125 g) sourdough starter discard, 1 ½ teaspoon baking powder,½ teaspoon baking soda, 1 tablespoon (15 g) sugar, and 1 teaspoon (5 g) fine sea salt. Mix with a sturdy spatula until well combined. Finally, add 1 ½ cups sharp cheddar cheese and ½ cup green onions and mix with the spatula until it is just well combined. Don't overmix.
Option 2 - Ferment the dough overnight
- Grate the butter into a large mixing bowl. Add the flour and use a bench scraper or fork to mix the butter into the flour until it looks like small pea-sized crumbs. Add the sourdough starter discard, buttermilk, cheese, green onions, and sugar. Stir with a stiff spatula until everything is well combined. Cover the bowl and let it rise on the counter for 10-12 hours.Before scooping out the biscuits, mix the salt, baking soda, and baking powder in a small bowl with a fork, breaking up any lumps. Sprinkle half of this mixture over the dough and work it in with your hands. Then sprinkle the remaining half and keep mixing until everything is fully combined.
Bake
- Preheat your oven to 400°F (204°C). Line a large baking pan with parchment paper.
- Use a large ice cream scooper to scoop 12 biscuits onto the parchment paper-lined baking sheet. Each biscuit weighs about 73-75 grams. The dough will be sticky, so you will need to use your fingers or a spoon to assist in dropping them onto the baking sheet.
- Bake for 20-25 minutes, or until the tops are golden brown. Remove and serve warm.
Very easy to make and very very delicious!
We couldn’t stop eating 😄
Excellent biscuits!
Thank you