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Sourdough cheddar biscuits recipe.

Sourdough Cheddar Biscuits

Carmyn Suzor
This sourdough cheddar biscuits recipe is easy to make with sourdough discard. They're light, fluffy, and loaded with cheesy flavor in every bite! You can bake them right away or let them ferment overnight.
5 from 11 votes
Prep Time 10 minutes
Fermenting Time 12 hours
Cook Time 30 minutes
Servings 12 biscuits

Equipment

  • Mixing Bowl
  • Cheese Grater
  • Bench-Scraper or pastry cutter
  • Large Ice Cream Scooper
  • large baking sheet

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 unsalted butter directly into a large mixing bowl using a cheese grater. Add 2 ½ cups all-purpose flour to the bowl and use a bench scraper to cut it into the butter with a chopping motion.
    Add 1 cup buttermilk, ½ cup sourdough starter discard, 1 ½ teaspoon baking powder,½ teaspoon baking soda, 1 tablespoon sugar, and 1 teaspoon 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.

Notes

Subbing Buttermilk: 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 (1 cup). Stir the mixture and let it sit for at least 5 minutes or until it curdles. 

Nutrition

Serving: 1biscuitCalories: 183kcalCarbohydrates: 23gProtein: 4gFat: 9g