Why You’ll Love These Biscuits

These Sourdough Cheddar Biscuits are light, fluffy, and packed with cheesy flavor in every bite. Made with sourdough discard, they are easy to prepare and can be baked immediately or fermented overnight for a deeper flavor. Whether you’re looking for a savory breakfast treat or a side to your dinner, these biscuits deliver the perfect balance of flavors with the tang of sourdough and the richness of sharp cheddar.

Sourdough Cheddar Biscuits Recipe

Ingredients

For the Biscuit Dough:

2 ½ cups (300 g) all-purpose flour
8 tablespoons (113 g) unsalted butter (cold)
½ cup (125 g) sourdough starter discard (or active starter)
1 cup (240 g) buttermilk (or milk)
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 teaspoons baking powder
½ teaspoon baking soda

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Option 1: Bake Right Away

Grate the Butter: Grate 8 tablespoons of cold butter directly into a large mixing bowl using a cheese grater.
Mix the Dough: Add 2 ½ cups of all-purpose flour to the bowl and use a bench scraper to cut it into the butter with a chopping motion. Add 1 cup of buttermilk, ½ cup sourdough starter discard, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 tablespoon sugar (optional), and 1 teaspoon salt. Mix everything together with a sturdy spatula until well combined.
Add Cheese and Onions: Finally, stir in 1 ½ cups of sharp cheddar cheese and ½ cup green onions, mixing gently until just combined. Don’t overmix!
Scoop and Bake: Preheat your oven to 400°F (204°C). Use a large ice cream scoop to form 12 biscuits and place them on a parchment-lined baking sheet. Bake for 20-25 minutes, or until golden brown on top.

Option 2: Ferment the Dough Overnight

Prepare the Butter and Flour: Grate the cold butter into a large mixing bowl. Add 2 ½ cups of flour and use a bench scraper or fork to mix the butter into the flour until it resembles small pea-sized crumbs.
Combine the Ingredients: Add the sourdough starter discard, buttermilk, cheese, green onions, and sugar. Stir with a spatula until everything is combined. Cover the bowl and let the dough rise at room temperature for 10-12 hours.
Prepare the Dough: Before scooping out the biscuits, mix salt, baking soda, and baking powder in a small bowl and break up any lumps. Sprinkle half of this mixture over the dough, work it in with your hands, then sprinkle the remaining half and mix.
Scoop and Bake: Preheat your oven to 400°F (204°C). Scoop 12 biscuits onto a parchment-lined baking sheet and bake for 20-25 minutes, until golden brown on top.

What to Serve With Sourdough Cheddar Biscuits?

Soup: Pair with a warm bowl of tomato soup, chicken noodle soup, or vegetable chowder for a hearty meal.
Salads: A light salad with greens and a vinaigrette complements these cheesy biscuits perfectly.
Eggs: Serve with scrambled or fried eggs for a comforting breakfast.

Storage Instructions

Room Temperature: Store the biscuits in an airtight container at room temperature for up to 5 days.
Freezing: Wrap each cooled biscuit individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Reheat in the oven or microwave before serving.

Nutrition (Per Biscuit)

Calories: 183 kcal
Carbohydrates: 23g
Protein: 4g
Fat: 9g
Cholesterol: 30mg

Conclusion

These Sourdough Cheddar Biscuits are a must-try for anyone who loves cheese and wants to make something delicious with sourdough discard. Whether you bake them right away or let them ferment overnight, they’re always light, fluffy, and packed with cheesy goodness. Perfect for breakfast, a side dish, or even as a snack!