Sourdough Cheddar Bay Biscuits
If you keep a sourdough starter, you already know how quickly discard can build up. Instead of tossing it, this sourdough cheddar biscuit recipe turns it into something warm, savory, and incredibly satisfying. These sourdough cheddar bay biscuits are soft, buttery, and packed with sharp cheddar flavor, finished with a garlic parsley butter that soaks into every bite.
They come together in under 30 minutes, require no rise time, and use simple pantry ingredients. Whether you’re serving them alongside dinner, adding them to a brunch spread, or enjoying one warm with a pat of butter, this recipe is an easy way to make the most of your sourdough discard.
Why You’ll Love These Sourdough Cheddar Biscuits
These biscuits are designed to be simple, reliable, and full of flavor. The sourdough discard adds a subtle tang that pairs perfectly with the sharp cheddar cheese and buttery topping.
They’re also:
- Quick to make with no yeast or proofing required
- Soft and fluffy inside with golden, slightly crisp tops
- Easy to customize with herbs or different cheeses
- Perfect for using up extra sourdough discard
Because they’re drop biscuits, there’s no rolling or cutting required. Just mix, scoop, and bake.
Ingredients You’ll Need
This recipe is broken into four simple components: the dry mix, wet mix, cheese, and garlic butter topping.
The Dry Mix
- 2 cups (240g) all-purpose flour
- 1 tablespoon (12g) baking powder
- 1 teaspoon (3g) garlic powder
- ½ teaspoon (3g) salt
The Wet Mix
- 1 cup (227g) sourdough discard (unfed)
- ½ cup (113g) cold unsalted butter, cubed
- ½ cup (120g) cold milk
The Mix-Ins
- 1 ½ cups (170g) sharp cheddar cheese, shredded
The Topping
- 3 tablespoons (42g) melted butter
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley
How to Make Sourdough Cheddar Bay Biscuits
1. Prep the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.
2. Cut in the Butter
In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Add the cold, cubed butter and work it into the flour using a pastry cutter or your fingers.
You’re looking for a coarse, crumbly texture with small pea-sized bits of butter throughout. These little pockets of butter melt as the biscuits bake, creating a soft and tender interior.
3. Fold in the Cheese
Add the shredded cheddar cheese and toss it with the flour mixture. Coating the cheese in flour helps distribute it evenly and prevents clumping.
4. Add the Liquids
Pour in the sourdough discard and cold milk. Use a spatula to gently mix until a shaggy dough forms.
Be careful not to overmix. The dough should look slightly rough and uneven—this is exactly what you want for soft biscuits.
5. Scoop and Bake
Using a large spoon or measuring cup, scoop portions of dough (about 60–70g each) onto your prepared baking sheet.
Leave a bit of space between each biscuit. Bake for 12–15 minutes, or until the tops are golden brown and the edges are set.
6. Brush with Garlic Butter
While the biscuits are baking, whisk together the melted butter, garlic powder, and dried parsley.
As soon as the biscuits come out of the oven, brush them generously with the garlic butter. This step adds flavor and gives them that classic glossy finish.
Tips for the Best Cheddar Bay Biscuits
Keep your butter cold
Cold butter is essential for creating flaky, tender biscuits. If it starts to soften while you’re working, pop the bowl in the fridge for a few minutes.
Don’t overmix the dough
Overmixing develops gluten, which can make your biscuits dense. Stir just until the dough comes together.
Use sharp cheddar cheese
Sharp cheddar provides the best flavor contrast to the tangy sourdough. Mild cheese will work, but the flavor will be less pronounced.
Measure your flour correctly
Too much flour can lead to dry biscuits. For best results, weigh your ingredients or spoon and level your flour.
What Is Sourdough Discard?
Sourdough discard is the portion of starter that you remove during feeding. While it’s not active enough to leaven bread on its own, it still contains plenty of flavor.
In this recipe, it adds:
- A subtle tangy taste
- Extra moisture
- A slight depth that balances the richness of the butter and cheese
You can use discard straight from the fridge, making this a great last-minute baking option.
Variations to Try
Once you’ve made this recipe once, you can easily adapt it to fit your preferences or what you have on hand.
Herb Cheddar Biscuits
Add 1–2 teaspoons of dried herbs like thyme, rosemary, or chives to the dough.
Spicy Cheddar Biscuits
Mix in a pinch of cayenne pepper or diced jalapeños for a little heat.
Garlic Parmesan Version
Swap some of the cheddar for grated parmesan and increase the garlic powder slightly.
Everything Bagel Biscuits
Sprinkle everything bagel seasoning on top before baking for added texture and flavor.
How to Serve These Biscuits
These sourdough cheddar bay biscuits are incredibly versatile and pair well with a variety of meals.
Serve them with:
- Soups and stews
- Roasted chicken or grilled meats
- Pasta dishes
- Holiday spreads or brunch tables
They’re also perfect on their own, served warm with a little extra butter.
For a simple entertaining idea, place them in a linen-lined basket and brush with an extra layer of garlic butter right before serving.
How to Store and Reheat
Storing
Keep leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Reheating
Warm them in a 300°F oven for about 5–8 minutes, or until heated through. You can also microwave them for 15–20 seconds, though the oven keeps the texture better.
Freezing
These biscuits freeze well. Let them cool completely, then store in a freezer-safe bag for up to 2 months.
Reheat directly from frozen in the oven at 350°F until warm.
Common Questions
Can I use active sourdough starter instead of discard?
Yes, but it may slightly change the texture and flavor. Discard is ideal because it’s less active and more predictable in quick recipes.
Can I make these without cheese?
You can, but the flavor will be much milder. Consider adding herbs or spices to compensate.
Why are my biscuits dense?
This usually comes from overmixing the dough or adding too much flour. Handle the dough gently and measure carefully.
Final Thoughts
These sourdough cheddar bay biscuits are a practical and flavorful way to use up sourdough discard without adding extra steps to your day. The combination of buttery dough, sharp cheddar, and garlic herb topping creates a biscuit that feels right at home on both casual weeknight tables and more styled, seasonal spreads.
They’re quick enough to make on a whim and adaptable enough to become a regular part of your baking rotation. Whether you’re building out your sourdough routine or just looking for an easy, savory bake, this recipe delivers consistent, delicious results every time.
Sourdough Cheddar Bay Biscuits
Ingredients
Equipment
Method
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk your flour, baking powder, garlic powder, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until it looks like coarse crumbs with some pea-sized chunks remaining.
- Toss the shredded cheddar into the flour mixture so it’s well-coated.
- Stir in the sourdough discard and milk. Mix gently with a spatula just until a shaggy dough forms. Do not overmix, or you'll end up with hockey pucks instead of fluffy biscuits!
- Use a large spoon or a measuring cup to drop mounds of dough (about 60–70g each) onto the baking sheet. Bake for 12–15 minutes or until the tops are golden brown.
- While they bake, whisk together the melted butter, garlic powder, and parsley. As soon as the biscuits come out of the oven, brush them generously with the garlic butter.
