Sourdough Cheddar Biscuits
Sourdough cheddar biscuits are the perfect quick bread to go with any meal, and they would also make a great snack. Made with sourdough starter discard, these flaky sourdough biscuits are buttery, flavorful, and easy to make!
Every year I like to grow fresh chives in our herb garden. I love being able to walk out to the garden and cut some chives to use on baked potatoes and in other dishes. These sourdough cheddar biscuits are another great use for them!
Why You’ll Love This Recipe
- Uses Up Sourdough Discard: If you’re looking for a way to use up some sourdough discard, these homemade sourdough biscuits are a great choice! They’re a great way to use up extra starter.
- Easy and Fast to Make: When you don’t have time to make artisan sourdough bread, this is a great recipe to try.
- Delicious Flavor: One of my favorite sourdough recipes is this homemade sourdough biscuits recipe. But when you want to add some amazing cheddar flavor to your biscuits, similar to the Red Lobster Cheddar Bay biscuits (but with fresh chives), use this recipe. Brushed with the optional warm garlic butter finish, they’re the perfect addition to any meal.
Sourdough Cheddar Biscuits Tips
- If you don’t have buttermilk, you can thin sour cream or yogurt to the consistency of buttermilk, or you can add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes until the milk curdles.
- You can use either sourdough discard or active starter for this recipe. The baking soda is what makes the bread rise, so you won’t need your starter to be in its bubbly or active state.
- Use frozen butter for extra flakiness. Grate frozen butter into the flour mixture for an even distribution and enhanced flakiness.
- Chilling the dough is crucial to preventing spreading and ensuring a high rise.
- You can substitute up to 25% of the all-purpose flour with whole wheat flour for a more rustic texture.
- Sourdough discard hydration: If your discard is particularly thick, increase the amount of buttermilk slightly.
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Equipment
- Large Mixing Bowl
- Pastry Cutter
- Rolling Pin
- Biscuit Cutter
- Basting Brush
- Baking Sheet
- Parchment Paper
- Sharp Knife or Bench Scraper
- Cooling Rack
Ingredients
Find the full list of ingredients, amounts, and instructions in the printable recipe card at the bottom of this post.
- Sourdough Starter: This recipe uses sourdough starter discard or active sourdough starter. The baking powder and baking soda are the leavening agents, but this recipe also works with active starter.
- Buttermilk: If you don’t have buttermilk, you can use yogurt thinned to the consistency of buttermilk, or you can add a tablespoon of lemon juice to a cup of milk.
- Flour: All-purpose flour is used, and I always try to buy unbleached all-purpose.
- Egg: 1 large egg at room temperature.
- Baking Powder + Baking Soda: Baking powder and baking soda are used as the leavening agents in this recipe, to help the biscuit dough rise.
- Butter: You’ll want to make sure the butter is very cold (or frozen) and cut into cubes.
- Cheddar Cheese: I recommend sharp cheddar cheese, but you could also substitute a regular cheddar.
- Chives: Fresh chives are used, but you could substitute 3-4 teaspoons of dried chives in place of the fresh chives. Or, you can leave them out entirely, if you prefer.
How to Make Sourdough Cheddar Biscuits
Here are the step-by-step instructions for making sourdough cheddar biscuits.
Step 1: In a large bowl, whisk together flour, baking powder, salt, black pepper, and baking soda. Using a pastry cutter or your hands, cut the cold butter into the flour until the mixture resembles coarse crumbs. Another option would be to use a box grater to grate the butter into the flour.
Step 2: Stir in cheddar and chives.
Step 3: Gently mix in sourdough discard and buttermilk.
Step 4: Mix just until a shaggy dough forms. Do not overmix.
Step 5: Put the dough onto a piece of parchment paper.
Steps 6-8: Roll out the dough into a rectangle (6). Fold into thirds (7 and 8).
Step 9: Rotate 90 degrees and roll to about 1- to 1 ½- inch thickness.
Steps 10-11: Cut into round biscuits using a cutter of your choice, or cut into square biscuits with a sharp knife or bench scraper. Dip your cutter into flour and do not twist or drag while cutting to ensure a good rise.
Step 12: Place biscuits on a lined baking sheet and chill for 15 minutes to help maintain their shape. Bake at 425°F (220°C) for 15-18 minutes until golden brown and puffed.
Melt the butter and stir in minced garlic. Brush melted butter over warm biscuits right after baking. The butter garlic will soak into the biscuits for added flavor.
How to Serve
These biscuits have buttery, flaky layers with a sharp cheddar bite, fresh chives, and a golden garlic butter finish. There are so many ways to serve them!
- Serve homemade biscuits warm with softened butter or a drizzle of honey for a sweet-savory contrast.
- Pair with a hearty soup like slow cooker chicken stew, cheesy potato soup, chicken potato soup, or cabbage roll soup.
- Enjoy as a side for breakfast with farm-fresh eggs and crispy bacon.
- Use these flaky buttermilk biscuits as a base for a rustic breakfast sandwich with scrambled eggs and avocado.
How to Store
Store at room temperature in an airtight container for up to 3 days. For longer storage, they can be frozen.
How to Freeze: Cool the biscuits completely after baking. Put cooled biscuits in a freezer-safe bag and freeze for up to 3 months. Reheat in an oven at 350°F for 5-7 minutes.
Recipe FAQs
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Sourdough Cheddar Biscuits
Equipment
Ingredients
- 255 grams all-purpose flour (about 2 cups)
- 15 grams baking powder (1 tablespoon)
- 8 grams salt (1 teaspoon)
- ½ teaspoon black pepper optional, for extra depth
- ¼ teaspoon baking soda
- 113 grams unsalted butter, cold and cubed (½ cup or 1 stick)
- 113 grams shredded sharp cheddar cheese (1 cup)
- 19 grams finely chopped fresh chives (about ¼ cup) optional
- 240 grams sourdough discard (about 1 ⅔ cup)
- 64 grams buttermilk (start low and add based on dough texture) (1/4 to 1/3 cup) add up to 1/2 cup, if needed
Garlic Butter Topping
- 42 grams butter, melted (3 Tablespoons)
- 2 cloves garlic finely minced
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder, salt, black pepper, and baking soda.
- Using a pastry cutter or your hands, cut the cold butter into the flour until the mixture resembles coarse crumbs. Another option would be to use a box grater to grate the butter into the flour.
- Stir in cheddar and chives.
- Gently mix in sourdough discard and buttermilk until a shaggy dough forms. Knead it gently with your hands. The dough should stick together. If it doesn't, add more buttermilk a teaspoon at a time, being careful not to make the dough too wet. The dough should be shaggy. Do not overmix.
- On a lightly-floured surface, roll out the dough into a rectangle. Fold into thirds. Rotate 90 degrees and roll to about 1- to 1 ½- inch thickness.
- Cut into round biscuits using a biscuit cutter about 3" in diameter, or cut into square biscuits with a sharp knife or bench scraper. Dip your cutter into flour and do not twist or drag the cutter while cutting to ensure a good rise.
- Place biscuits on the prepared parchment-lined baking sheet and chill in the freezer for 15 minutes to help maintain their shape. While the biscuits are in the freezer, preheat your oven to 425°F (220°C).
- Bake at 425°F (220°C) for 15-18 minutes until golden brown and puffed.
Garlic Butter
- Melt the butter and stir in minced garlic. Brush melted butter over warm biscuits right after baking. The butter garlic will soak into the biscuits for added flavor.
Perfectly flaky sourdough discard biscuits! Thank you for sharing.
Thank you so much for the positive review, Naomi! Your comment made my day!