Sourdough Cheddar Biscuits Recipe

The Tale of My Tangy Sourdough Cheddar Biscuits

Let me just say—there are biscuits, and then there are biscuits. These Sourdough Cheddar Biscuits have been my go-to for everything from rainy Saturdays to potluck breakfasts (I once showed up with a plate warm from the oven, and they were gone before I even got my jacket off). The first time I made them was basically an accident—I had leftover sourdough starter and a not-so-straightforward craving for something besides pancakes. The universe (and my fridge full of cheddar) did the rest. I’ll admit, the very first batch looked a bit like oddly shaped muffins, but boy did they taste nice with a slab of salty butter. Happens to the best of us!

What’s So Great About These Cheesy Biscuits?

I make this recipe anytime I’ve got extra starter lounging about—the slightly tangy kick plus gooey cheddar makes it, well, a crowd pleaser. My family practically pounces when they see me walking over with a plate fresh from the oven (okay, maybe a bit dramatic, but there are definitely elbows involved). They’re superb for breakfast, or with chili on a chilly evening. Plus, it’s a sneaky way to use up that sourdough discard; we can’t waste good stuff, right? Also, let’s be honest, you can never have too much cheese. My only struggle? Remembering to save some for myself.

Gather Up Your Ingredients

• 1 cup all-purpose flour (I’ve swapped in half whole wheat when I’m feeling like pretending to be healthy—works just fine!)
• 1/2 tsp baking powder (more if you like ‘em fluffier, but my last experiment made them a bit too similar to pillows…)
• 1/4 tsp baking soda (any brand, honestly—I once used one that was a bit past its prime, still worked)
• 1/2 tsp salt (my grandmother says only kosher, but whatever you have in the cupboard is fine)
• 1/4 cup cold unsalted butter, cubed (I’ve even tried grated frozen butter—probably unnecessary but fun)
• 1/2 cup mature sourdough starter, discard or active
• 1/3 cup buttermilk (no buttermilk? A hefty splash of milk with a squeeze of lemon juice works, too)
• 1 cup sharp cheddar cheese, grated (I sometimes mix in a bit of pepper jack; once accidentally used mozzarella and, well, it was fine but not worth repeating)
• Optional: A sprinkle of chopped chives or green onions (never measured, just a little handful)

Let’s Get Biscuit Baking

1. Preheat your oven to 425°F (I always forget until I’ve already got dough on my hands. Trust me—good to do this first).
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Sometimes I skip the sifting and just use a fork. Lazy? Maybe.
3. Cut in the butter with a pastry cutter or your fingertips until it looks all crumbly and, well, about pea-sized. Not an exact science. Actually, if you’re in a real rush, two butter knives kind of hacking away works too, but it’s not as fun.
4. Add the grated cheddar and green onions or chives if you’re using them—give it a quick toss.
5. In goes your sourdough starter and buttermilk. Stir just until it’s coming together. It’ll look a mess, but that’s normal. Don’t overmix. I’ve done it. Biscuits got tough as shoe leather. Lesson learned.
6. Turn the dough out onto a lightly floured surface. Give it 3-4 gentle pats/folds just to bring it together. I sneak a little taste here—raw flour warnings aside, it’s hard to resist.
7. Pat into a slab about 3/4 inch thick. Use a biscuit cutter (or, honestly, a drinking glass—works in a pinch) to cut out biscuits. The scraps can be re-patted and cut, but they’re always a bit wonky-looking. Tasty, though.
8. Pop them onto a lined or lightly greased baking sheet. Brush with extra buttermilk if you like a golden top (I always forget this and it’s still fine).
9. Bake for 13-16 minutes, until the tops are golden and the cheese is all melty and beautiful. If you know your oven has hot spots (mine absolutely does), spin the tray halfway through.

Some Notes (Or, What I’ve Learned the Hard Way)

• Cold butter is essential—or so they say. Actually, I once used sort-of-soft butter and it still worked. But cold does give you a taller rise.
• I tried using low-fat cheese once. Biscuits felt a bit sad. Full fat, folks.
• Don’t panic if the dough looks kinda sticky. Biscuits are forgiving. Plus, it’s fun to get your hands a bit messy (unless you have nails, in which case, apologies).
• If you accidentally make them too big, just bake a bit longer—no harm done!

Variations I’ve Experimented With

• Pepper jack cheese and jalapeños: adds a kick. Watch out for seeds—voice of experience.
• Rosemary and parmesan—pretty fancy. A bit crumbly though, so have a napkin handy.
• Once tried feta and dill. Turned out a bit odd tasting, to be honest. Would not repeat, but it made a good story.

What If I Don’t Have Fancy Equipment?

Biscuit cutter? I use a drinking glass more often than not. Pastry cutter? Fingers do the trick. Actually, hands are the best kitchen tools—just realize you’ll smell like cheese for a bit afterwards (could be worse).

Storing These Beauties (If They Last That Long)

Tuck any leftover biscuits in an airtight container at room temp for up to two days. But really, they’re almost better the next morning reheated. In my place, they rarely make it past breakfast. If you ever have extras, a quick toast in the oven does wonders—crispy edges, gooey cheese again. Heavenly.

How to Serve Them Like a Pro (or Just Like Me)

I love these with scrambled eggs and salted butter, or alongside a hot bowl of soup. My youngest insists on honey, which sounded odd at first but is surprisingly moreish. For weekend brunches, we often have them with cold-cut ham and a smear of mustard. Give it a whirl!

Lessons Learned (So You Don’t Have to Repeat My Mistakes)

• Don’t rush the cold butter step. I tried microwaving it once. Regretted it dearly. Flat biscuits: 1, me: 0.
• Overmixing? Just don’t. They’ll still be edible, but they lose that fluffy, almost-layered thing.
• Bake on the upper rack; once left them on the bottom and the cheese basically burned (oops—still ate the tops though).

FAQ: The Real Questions I’ve Heard (and Actually Answered)

• Can I freeze these biscuits?
  Yep! Just cool ‘em, toss into a freezer bag, and reheat in the oven when needed. I sometimes forget about them, so finding a bag weeks later is like a mini jackpot.
• Is buttermilk really necessary?
  Not strictly. I’ve used milk plus a teaspoon of lemon juice, and in a pinch, even yogurt thinned with water does all right. Just aim for something a bit tangy.
• Can I use active or discard starter?
  Either. Honestly, my starter is never at exactly the right stage—the biscuits always come out fine.
• What’s the best cheese?
  Sharp cheddar wins for me, but… sometimes I just use whatever is lingering in the cheese drawer. Once included a bit of leftover smoked gouda. That was a good day.
• Why are my biscuits flat?
  Probably the butter was too soft, or the dough got worked like it owed you money. Gentle is key!

Quick digression before you go: I once left out the salt by accident. No one said a word, but everyone slathered on more salted butter than usual. Might not be scientifically proven, but it works as a save.

★★★★★ 4.10 from 47 ratings

Sourdough Cheddar Biscuits Recipe

yield: 8 biscuits

prep: 20 mins

cook: 18 mins

total: 38 mins

Fluffy, cheesy sourdough cheddar biscuits with a golden crust. These easy-to-make biscuits combine tangy sourdough discard, sharp cheddar, and flaky layers for an irresistible side that’s perfect for breakfast, brunch, or dinner.

🖨️ Print Pin Recipe

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and diced
• 1 cup sharp cheddar cheese, grated
• 1 cup sourdough discard
• 1/2 cup buttermilk
• 1 tablespoon chopped fresh chives (optional)

Instructions

1. 1
   Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 2
   In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. 3
   Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
4. 4
   Stir in grated cheddar cheese and fresh chives, if using.
5. 5
   Add sourdough discard and buttermilk; stir gently until just combined and a soft dough forms.
6. 6
   Turn dough onto a lightly floured surface, pat into a 1-inch thick rectangle, and cut into 8 biscuits. Arrange on the baking sheet and bake for 16–18 minutes, or until golden brown. Serve warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 230cal

Protein: 6 gg

Fat: 11 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 25 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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