How to Make Delicious Sourdough Cheddar Biscuits

I love baking bread with dinner, but sometimes I run out of time in the afternoon or just don’t have the energy. These sourdough cheddar biscuits are one of my easiest sourdough discard recipes and have a perfect tangy flavor from the sourdough starter, balanced with rich cheddar cheese.

They’re perfect to serve alongside seafood or chicken, or even as a base for a breakfast sandwich.

Make sure to keep your butter and milk very cold to ensure maximum flakiness.

Sourdough Cheddar Biscuits

These flaky biscuits combine the tang of sourdough with the richness of cheddar, making them perfect for any meal.

Prep Time 15

Cook Time 18

Total Time 33

Serving Size biscuits

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup cold unsalted butter (cubed)
1 cup shredded cheddar cheese
½ cup sourdough starter (discard or active)
⅓ cup cold milk (whole or 2%)

Instructions

Preheat Oven. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
Cut in Butter. Add the cubed cold butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Add Cheese. Stir in the shredded cheddar cheese until evenly distributed throughout the flour mixture.
Combine Wet Ingredients. In a separate bowl, mix the sourdough starter and cold milk. Pour this mixture into the dry ingredients.
Mix Dough. Gently stir until the dough just comes together. Be careful not to overmix, as this will prevent the biscuits from being flaky.
Shape. Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1-inch thick. Fold the dough over itself a couple of times to create layers, then pat it out again to a 1-inch thickness.
Cut Biscuits. Using a biscuit cutter or a round glass, cut out biscuits and place them on the prepared baking sheet. Gather any remaining dough, reshape, and cut out additional biscuits.
Bake. Bake the biscuits in the preheated oven for 15-18 minutes, or until they are golden brown on top.
Serve. Serve warm, straight from the oven, or let cool on a wire rack. Enjoy these flaky biscuits with butter or as a sandwich!

Notes

Make sure your butter and milk are very cold; this helps create the flakiness in the biscuits.

You can add additional flavors such as chopped herbs or garlic powder for extra flavor.

The tangy sourdough flavor goes really well with the rich cheddar cheese. Plus they smell amazing baking in the oven. My kids always try to sneak one as soon as they are done, that I have to make sure there is enough left for me in the morning 😄.

Close-up of a baked sourdough cheddar biscuit, showing its flaky texture and cheesy interior.

I hope you enjoy them as much as we do!

Tips For The Best Sourdough Cheddar Biscuits

Keep Ingredients Cold: Cold butter and milk are crucial for creating flaky layers. Consider chilling your mixing bowl and utensils beforehand too.
Don’t Overmix: Mix the dough until it just comes together. Overmixing can make the biscuits tough instead of flaky.
Layering for Flakiness: When you fold the dough over itself, you’re creating layers that help make the biscuits flaky. Be gentle and avoid overworking the dough.
Use a Sharp Cutter: When cutting out the biscuits, use a sharp biscuit cutter or glass to avoid compressing the edges. This helps the biscuits rise better.
High-Quality Cheese: Using good-quality cheddar cheese can make a noticeable difference in flavor. Shred your own for the best texture and taste.

Key Ingredients and Tools

To make sure you have everything you need for this recipe, here are a few important tools and ingredients that will help you achieve the best results:

Sourdough Starter. This adds a tangy flavor to the biscuits. You can use either discard or active starter. If you don’t have one, you can often find a sourdough starter at local bakeries or make your own.
Cold Unsalted Butter. Keeping the butter cold is key to creating flaky layers in your biscuits. Cubed cold butter works best, and make sure not to use salted butter as it can affect the taste.
Pastry Cutter. This tool helps you incorporate the butter into the flour mixture without melting it. If you don’t have one, you can use your fingers or two knives.
Biscuit Cutter. A sharp biscuit cutter or a round glass will help you cut out the biscuits without compressing the edges, ensuring they rise properly.
Shredded Cheddar Cheese. Use good-quality cheddar for the best flavor. Shredding your own cheese is better than pre-shredded, which often contains additives that can affect texture.

Having these tools and ingredients will help you make the perfect flaky sourdough cheddar biscuits every time!

Serving Suggestions

Serve with a cup of tea, chili, or with fried chicken tenders and a green salad.

Troubleshooting and Help

Can I use a different type of cheese?

Absolutely! While cheddar is classic, you can experiment with other cheeses like gruyere, mozzarella, or even a spicy pepper jack for a bit of a kick.

What if I don’t have a sourdough starter?

No worries! You can substitute the sourdough starter with an equal amount of buttermilk. It won’t have the same tangy flavor, but it’ll still be delicious.

Can I make the dough ahead of time?

Yes, you can! Prepare the dough, cut out the biscuits, and place them on a baking sheet. Cover and refrigerate for up to a day before baking. You might need to add a couple of minutes to the baking time.

How do I make sure my biscuits are flaky?

The key is to keep your butter and milk very cold and not to overmix the dough. Also, folding the dough to create layers helps achieve that perfect flakiness.

Can I add other flavors or ingredients?

Definitely! Try adding chopped herbs like rosemary or thyme, a bit of garlic powder, or even some crumbled bacon for extra flavor.

Storing Leftovers

To store these biscuits, follow these simple steps:

At Room Temperature: Place the biscuits in an airtight container. They will stay fresh for up to two days.
In the Refrigerator: If you need to keep them longer, store the biscuits in an airtight container in the fridge for up to five days. Reheat them in the oven at 350°F (175°C) for a few minutes before serving.
Freezing: These biscuits freeze well. Place the baked and cooled biscuits in a freezer-safe bag or container. They can be frozen for up to three months. To reheat, place the frozen biscuits in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through.
Freezing Unbaked Dough: You can also freeze the unbaked dough. Cut out the biscuits, place them on a baking sheet, and freeze until solid. Transfer the frozen dough to a freezer-safe bag or container. When ready to bake, place the frozen biscuits on a baking sheet and bake at 425°F (220°C) for 18-20 minutes, or until golden brown. No need to thaw them first.

I hope you (and your family) enjoy these sourdough cheddar biscuits as much as I (and my kids) do. Let me know how they turn out for you. Happy baking!

How to Make Delicious Sourdough Cheddar Biscuits