Easy Cheddar Sourdough Biscuits

WANT TO SAVE THIS RECIPE?

Flaky, golden, and loaded with flavor — these Easy Cheddar Sourdough Biscuits are the perfect fusion of tangy sourdough and sharp cheddar goodness. Each bite reveals soft, buttery layers with a crisp, cheesy top. Whether you’re craving a comforting breakfast, a savory snack, or a flavorful side, these biscuits will easily become a new favorite in your kitchen rotation.

What makes these biscuits stand out is the addition of sourdough discard — a genius way to reduce waste while adding rich depth to your baked goods. The cheddar melts into little pockets throughout the dough, and the sourdough’s subtle tang complements the buttery biscuit texture beautifully. They’re a true crowd-pleaser and delightfully easy to whip up, even for novice bakers.

---

Why You’ll Love This Easy Cheddar Sourdough Biscuits Recipe

• Deliciously Flaky: Perfect layers thanks to cold butter and a quick baking method.
• Cheesy & Tangy: The sharp cheddar balances beautifully with the sourdough’s subtle zing.
• Quick to Make: No need to wait for dough to rise — just mix, cut, and bake!
• Zero Waste: A clever way to use up your sourdough discard without tossing it.
• Versatile: Great for breakfast sandwiches, a side for soups, or as a standalone snack.

---

Preparation Phase & Tools to Use for Easy Cheddar Sourdough Biscuits

Before diving into baking, getting your tools and workspace ready can make the process smoother and more enjoyable. For Easy Cheddar Sourdough Biscuits, precision and temperature control are key, so here’s what you’ll need and why:

Essential Tools and Equipment

• Mixing Bowls: One large for dry ingredients and one medium for wet. A wide bowl helps evenly distribute the butter and cheddar.
• Pastry Cutter or Fork: Crucial for cutting cold butter into the flour to create a crumbly texture — the key to flaky biscuits.
• Box Grater: For shredding the cheddar cheese freshly. Pre-shredded cheese often contains anti-caking agents, which don’t melt as nicely.
• Biscuit Cutter or Glass: Ensures uniform biscuit sizes and a clean edge, which helps with even rising.
• Rolling Pin (Optional): You can pat the dough by hand, but a rolling pin gives even thickness.
• Baking Sheet + Parchment Paper: Prevents sticking and ensures even browning on the bottom.
• Pastry Brush: For brushing the tops with butter or cream for that golden finish.
• Bench Scraper (Optional): Great for folding the dough and lifting sticky pieces from the counter.

Having these tools prepped saves time and ensures the dough stays cold — a critical element for flaky, layered biscuits.

---

Preparation Tips

• Use Cold Butter: Keep your butter in the fridge until you’re ready. Cold chunks of butter in the dough steam during baking, creating flaky layers.
• Don’t Overmix: Once the dough comes together, stop mixing. Overmixing develops gluten, making the biscuits tough.
• Work Quickly: Move efficiently to keep ingredients cold. Warm dough results in flat, dense biscuits.
• Grate Cheese Fresh: Not only for flavor, but also for better melting and texture.
• Fold the Dough: A few gentle folds (like laminating) help create natural layers in your biscuits.
• Flour Your Surface Lightly: Too much flour will dry out your dough; too little and the dough may stick.
• Chill the Cut Biscuits: If time allows, pop the cut biscuits in the fridge for 10 minutes before baking for extra lift.

---

Ingredients for Easy Cheddar Sourdough Biscuits

Every ingredient in these Easy Cheddar Sourdough Biscuits plays a distinct role, creating that irresistible combination of flakiness, flavor, and golden-baked texture. Below is the list of ingredients along with brief notes on their function.

---

Main Ingredients:

• 2 cups all-purpose flour
  The base structure for the biscuits — use spooned and leveled measurements for accuracy.
• 1 tablespoon baking powder
  Provides the lift and fluffiness — make sure it’s fresh for the best rise.
• ½ teaspoon baking soda
  Reacts with the acidity in the sourdough discard to help leaven the dough.
• ½ teaspoon salt
  Enhances all the other flavors, especially the cheese.
• ½ cup unsalted butter (cold and cubed)
  Essential for flakiness — use straight from the fridge.
• 1 cup sharp cheddar cheese (freshly grated)
  Adds rich, tangy flavor and delicious cheesy pockets throughout.
• 1 cup sourdough discard (unfed, room temperature)
  Adds a subtle tang and helps with the texture and moisture balance.
• ¼ cup cold buttermilk or milk
  Brings the dough together while keeping the texture light and moist.
• Optional: melted butter or cream for brushing the tops
  For that glossy, golden-brown finish.

---

Step-by-Step Instructions for Easy Cheddar Sourdough Biscuits

With all your ingredients and tools ready, it’s time to bring this doughy dream to life. Follow each step closely to get those tall, flaky layers and cheesy pockets throughout your biscuits.

---

Step 1: Preheat and Prepare

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.

---

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt throughout the flour.

---

Step 3: Cut in the Cold Butter

Add the cold, cubed butter to the dry mixture. Using a pastry cutter or fork, cut the butter into the flour until it resembles coarse crumbs. Some larger, pea-sized chunks are okay — they help create flakiness during baking.

---

Step 4: Add Cheddar Cheese

Gently fold in the shredded cheddar cheese, making sure it’s evenly distributed throughout the flour mixture.

---

Step 5: Add Sourdough Discard and Buttermilk

Pour in the sourdough discard and buttermilk. Use a wooden spoon or spatula to gently mix until the dough just comes together. It will be slightly sticky, which is perfect.

---

Step 6: Shape and Fold the Dough

Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Fold the dough over itself like a letter (in thirds), then pat it down again. Repeat this 2 to 3 times to create layers.

---

Step 7: Cut Out Biscuits

Pat the dough out to about ¾-inch to 1-inch thickness. Using a biscuit cutter or glass, cut straight down without twisting. Twisting seals the edges and can prevent a good rise.

---

Step 8: Bake to Perfection

Place the biscuits on your prepared baking sheet, close together for softer sides or spaced apart for crispier edges. Brush the tops with melted butter or cream if desired. Bake for 14–18 minutes, or until the tops are golden brown.

---

Step 9: Cool Slightly and Serve

Let the biscuits cool for 5 minutes before serving. Enjoy warm with a pat of butter, a dollop of jam, or as the base for a breakfast sandwich.

---

Notes for Easy Cheddar Sourdough Biscuits

These biscuits are simple to make, but a few thoughtful touches can elevate them from good to unforgettable. Here are some key notes to keep in mind as you bake:

---

• Use Unfed Sourdough Discard: This recipe is ideal for sourdough starter that hasn’t been fed. It’s a great way to reduce waste while adding moisture and a subtle tang.
• Choose Sharp Cheddar: Mild cheddar will work, but sharp or extra sharp cheddar adds a deeper, bolder flavor that balances perfectly with the sourdough.
• Cold Everything = Flaky Layers: Cold butter, cold buttermilk, and even chilling the shaped biscuits before baking will help them puff up and flake beautifully.
• No Buttermilk? No Problem: You can make a quick substitute by adding 1 tsp of lemon juice or vinegar to ¼ cup of milk. Let it sit for 5 minutes before using.
• Freezer Friendly: You can freeze the unbaked biscuits and bake straight from frozen — just add 2–3 minutes to the baking time.

---

Watch Out for These Mistakes While Cooking

Even with simple recipes, there are common missteps that can affect the final outcome. Here are the main things to avoid:

---

• Overworking the Dough: Mixing or kneading too much activates the gluten, resulting in dense, tough biscuits.
• Warm Butter: If your butter melts before it hits the oven, you’ll lose the steam pockets that create those delicious flakes.
• Twisting the Cutter: Twisting while cutting seals the biscuit edges, preventing them from rising fully.
• Skipping the Fold-and-Pat Method: Folding the dough adds structure and flaky layers. Don’t skip it!
• Using Pre-Shredded Cheese: It often contains anti-caking agents that affect melting. Freshly grated cheddar is best.
• Crowding the Pan Too Much or Too Little: Biscuits baked close together have softer sides; spaced biscuits have crispier edges. Choose based on your preference, but don’t overcrowd or spread them too far apart.

---

What to Serve With Easy Cheddar Sourdough Biscuits

These Easy Cheddar Sourdough Biscuits are incredibly versatile, pairing well with a range of meals — from hearty breakfasts to comforting dinners. Whether you’re aiming for something savory, sweet, or a full-course companion, there’s a perfect match waiting!

---

8 Recommendations:

1. Hearty Soups and Stews
   Dip these buttery biscuits into a rich tomato basil soup, beef stew, or a creamy potato chowder for a comforting, filling meal.
2. Classic Breakfast Platters
   Serve them with scrambled eggs, crispy bacon, and fresh fruit for a hearty breakfast or brunch spread.
3. Southern-Style Gravy
   Smother your biscuits with sausage gravy for a decadent Southern breakfast treat.
4. Salads with a Tangy Dressing
   Pair with a crisp arugula salad tossed in lemon vinaigrette — the biscuit’s richness complements the bright, peppery greens perfectly.
5. Roast Chicken or Turkey
   These biscuits make an excellent side dish for roast dinners, soaking up all the flavorful juices and gravies.
6. Charcuterie Boards
   Include them on a charcuterie board alongside cured meats, pickles, fresh fruits, and a tangy mustard dip.
7. Breakfast Sandwiches
   Slice a biscuit in half and stuff it with eggs, cheese, and sausage or bacon for a delicious breakfast sandwich.
8. Sweet Preserves and Honey
   Balance the cheddar tang with a sweet counterpoint like fig jam, apple butter, or a drizzle of honey for a delightful flavor contrast.

---

Storage Instructions for Easy Cheddar Sourdough Biscuits

Keeping your Easy Cheddar Sourdough Biscuits fresh and delicious for as long as possible is easy with a few simple storage tips. Here’s how to enjoy them beyond the first day:

---

At Room Temperature

• Duration: Up to 2 days.
• How: Store the biscuits in an airtight container or a zip-top bag at room temperature.
• Tip: Place a paper towel inside the container to absorb excess moisture and keep the biscuits from becoming soggy.

---

In the Refrigerator

• Duration: Up to 1 week.
• How: Place biscuits in an airtight container or wrap tightly in foil.
• Tip: Warm in the oven at 350°F (175°C) for 5–7 minutes to refresh before serving.

---

In the Freezer

• Duration: Up to 3 months.
• How: Wrap biscuits individually in plastic wrap, then store them in a freezer-safe bag or container.
• Reheating: Reheat directly from frozen in a 350°F (175°C) oven for about 10–12 minutes until warmed through.

---

Estimated Nutrition

While the actual nutrition can vary based on ingredient brands and portion sizes, here’s a general estimate per biscuit:

Nutrient	Amount Per Biscuit
Calories	~220 kcal
Total Fat	~13 g
Saturated Fat	~8 g
Carbohydrates	~20 g
Fiber	~1 g
Sugar	~1 g
Protein	~6 g
Sodium	~360 mg

---

These biscuits offer a satisfying balance of carbs, fats, and protein — making them not just delicious, but also fairly hearty for a snack or meal side!

---

Frequently Asked Questions About Easy Cheddar Sourdough Biscuits

Let’s tackle some of the most common questions to make sure your Easy Cheddar Sourdough Biscuits turn out absolutely perfect every time!

---

1. Can I use active sourdough starter instead of discard?

Yes, you can! Active starter will work just fine, though the flavor will be slightly less tangy. Just make sure it’s at room temperature when adding it to the dough.

---

2. What if I don’t have buttermilk?

No worries! You can easily make a substitute by mixing ¼ cup of milk with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

---

3. Can I add other cheeses or mix-ins?

Absolutely! Feel free to substitute or add cheeses like mozzarella, gouda, or pepper jack. You can also mix in herbs like chives, thyme, or even a little crumbled bacon for an extra savory twist.

---

4. Why are my biscuits flat?

Flat biscuits are often the result of warm butter or overmixed dough. Always keep ingredients cold and handle the dough as little as possible to preserve the layers.

---

5. Can I make the dough ahead of time?

Yes! You can prepare the dough, cut the biscuits, and refrigerate them for up to 24 hours before baking. You can also freeze the unbaked biscuits and bake straight from the freezer.

---

6. How do I get extra tall biscuits?

Use a sharp cutter and press straight down without twisting. Also, placing the biscuits close together on the baking sheet can help them rise taller.

---

7. Can I use gluten-free flour?

You can, but results may vary. Look for a gluten-free all-purpose blend designed for baking and understand that texture might be a bit different from traditional biscuits.

---

8. Are these biscuits good for breakfast sandwiches?

Yes! Slice them open and fill with scrambled eggs, cheese, bacon, sausage, or even avocado. Their cheesy, tender crumb makes them ideal for hearty breakfast sandwiches.

---

Conclusion

The Easy Cheddar Sourdough Biscuits recipe is a brilliant way to turn your sourdough discard into a golden, cheesy, flaky treat that’s both easy to prepare and impossible to resist. Whether you’re a seasoned baker or just dipping your toes into baking, these biscuits offer big rewards for very little effort. They’re comforting, crowd-pleasing, and flexible enough to pair with so many different meals.

---

Print