If you’re looking for a savory baked treat that combines the tangy flavor of sourdough with the rich taste of sharp cheddar cheese, these Ultimate Sourdough Cheddar Biscuits are exactly what you need. Light, flaky, buttery, and packed with cheesy goodness, these biscuits make a perfect side dish for soups, stews, chili, breakfast spreads, or even as a snack on their own.
One of the best things about this recipe is that it uses sourdough discard, making it a fantastic way to reduce food waste while creating something delicious. The sourdough adds a subtle tang and depth of flavor that takes traditional cheddar biscuits to the next level.
Why You’ll Love These Sourdough Cheddar Biscuits
- Easy to make with simple ingredients
- Great use for leftover sourdough discard
- Crispy golden exterior with a tender interior
- Rich cheddar flavor in every bite
- Perfect for breakfast, lunch, dinner, or snacks
- Freezer-friendly and meal-prep friendly
Ingredients
For the Biscuits
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup (115g) cold unsalted butter, cubed
- 1 cup (100g) sharp cheddar cheese, shredded
- ½ cup (120g) sourdough discard
- ¾ cup (180ml) buttermilk
Optional Garlic Butter Topping
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- 1 teaspoon chopped fresh parsley
Equipment
- Mixing bowls
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Biscuit cutter or measuring cup
- Pastry brush
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set it aside.
A hot oven is essential for creating tall, flaky biscuits with beautifully golden tops.
tep 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Garlic powder
- Onion powder
Mix thoroughly to evenly distribute the leavening agents and seasonings.
Step 3: Cut in the Butter
Add the cold cubed butter to the flour mixture.
Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
These small butter pockets create steam while baking, resulting in flaky biscuit layers.
Step 4: Add the Cheese
Stir in the shredded cheddar cheese.
Sharp cheddar works best because its bold flavor stands out against the tanginess of the sourdough. You can also experiment with extra-sharp cheddar, smoked cheddar, or a blend of cheeses.
Step 5: Combine the Wet Ingredients
In a separate bowl, whisk together:
- Sourdough discard
- Buttermilk
Mix until smooth.
The sourdough discard provides moisture and flavor while the buttermilk helps create a tender texture.
Step 6: Form the Dough
Pour the wet mixture into the dry ingredients.
Gently stir until the dough just comes together. Avoid overmixing, as this can make the biscuits tough instead of light and fluffy.
The dough should be slightly sticky but manageable.
Step 7: Fold for Flaky Layers
Transfer the dough to a lightly floured surface.
Pat it into a rectangle about 1 inch thick. Fold the dough in thirds like a letter, then flatten it again.
Repeat this folding process two more times.
This simple technique creates beautiful flaky layers without requiring extensive kneading.
tep 8: Cut the Biscuits
Pat the dough to about 1-inch thickness.
Using a biscuit cutter, cut straight down without twisting. Twisting can seal the edges and prevent the biscuits from rising properly.
Gather scraps gently and cut additional biscuits.
Place the biscuits on the prepared baking sheet with the edges slightly touching for softer sides or spaced apart for crispier edges.
Step 9: Bake
Bake for 15–18 minutes or until the tops are golden brown and the biscuits have risen beautifully.
The cheese may create delicious crispy edges around the biscuits, adding extra flavor and texture.
Step 10: Add the Garlic Butter
While the biscuits are still warm, combine melted butter, garlic powder, and parsley.
Brush the mixture generously over the tops of the biscuits.
This finishing touch adds a restaurant-style flavor that makes these biscuits irresistible.
Serving Suggestions
These biscuits pair wonderfully with:
- Tomato soup
- Chicken noodle soup
- Beef stew
- Chili
- Scrambled eggs
- Breakfast casseroles
- Barbecue dishes
- Roasted chicken
They are also delicious sliced in half and used for breakfast sandwiches.
Storage Tips
Store cooled biscuits in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
Reheat in a 350°F (175°C) oven for 5–7 minutes to restore their fresh-baked texture.
Freezing Instructions
These biscuits freeze exceptionally well.
Freeze Before Baking
Cut the biscuits and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag.
Bake directly from frozen, adding 2–3 extra minutes to the baking time.
Freeze After Baking
Allow biscuits to cool completely before freezing.
Store in a freezer-safe container for up to 3 months.
Reheat in the oven until warmed through.
Recipe Variations
Jalapeño Cheddar Biscuits
Add 1 finely diced jalapeño for a spicy kick.
Bacon Cheddar Biscuits
Mix in ½ cup cooked crumbled bacon.
Herb and Cheese Biscuits
Add fresh chives, rosemary, or thyme to the dough.
Smoked Cheddar Version
Replace regular cheddar with smoked cheddar for deeper flavor.
