Description

These Sourdough Cheddar Biscuits are soft, cheesy, and irresistibly tangy, made with sourdough discard for a delicious way to reduce waste. Bake them immediately for a quick treat or ferment overnight for deeper flavor.

Ingredients

2 ½ cups (300 g) all-purpose flour

8 tbsp (113 g) unsalted butter, cold

½ cup (125 g) sourdough starter discard (or active starter)

1 cup (240 g) buttermilk (or milk)

1 tbsp (15 g) sugar (optional)

1 ½ cups sharp cheddar cheese, shredded

½ cup green onions, thinly sliced

1 tsp (5 g) fine sea salt

1 ½ tsp baking powder

½ tsp baking soda

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Instructions

Grate cold butter into a large mixing bowl.
Add flour, buttermilk, sourdough starter, baking powder, baking soda, sugar (optional), and salt. Mix with a spatula until combined.
Gently fold in cheddar cheese and green onions.
Preheat oven to 400°F (204°C). Scoop 12 biscuits onto parchment-lined baking sheet.
Bake 20–25 minutes or until golden brown.
Ferment Overnight
Grate cold butter into flour and mix until crumbly.
Add sourdough starter, buttermilk, cheese, onions, and sugar. Mix and cover. Let rise at room temperature for 10–12 hours.
Before baking, sprinkle baking powder, baking soda, and salt over dough, working in gently.
Scoop onto parchment-lined baking sheet and bake at 400°F (204°C) for 20–25 minutes.

Notes

For extra cheesy flavor, top biscuits with shredded cheese before baking.
Let fermented dough rest briefly in fridge if it feels too soft to scoop.
Serve warm for best texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Method: Baked
Cuisine: American