Enjoy these easy sourdough cheddar biscuits as a side to breakfast, lunch, or dinner. These fluffy biscuits also make for a great snack. Made with sharp cheddar, garlic powder, and a little melted parsley butter on top, it’s really difficult to just eat one. 

A white plate full of sourdough cheddar biscuits on a white countertop

Have you ever had the Red Lobster biscuits? You know the Cheddar Bay Biscuits? 

I’m not sure what got me thinking about cheddar biscuits from Red Lobster, but I couldn’t help but think how good a sourdough discard version of this classic restaurant favorite would be. 

It turns out, these biscuits are not only good, but they are really easy to make. I tried two different methods – a quick version where I could mix these up and have them hot on the table within an hour and a long fermented version. Both turned out amazing. 

I know I am going to get requests to make these many more times in the future. We’ve enjoyed them as a side to dinner and even as part of our breakfast. I hope you love them as much as we do! 

A sourdough cheddar biscuit cut in half and stacked on top of each other on a white plate with a plate stacked full of biscuits in the background.

Why Youโ€™ll Love This Recipe

Full of flavor โ€“ These are like little flavor bombs. Butter, cheddar, herbs all mix together to make your tastebuds happy. 

Great way to use up discard โ€“ If you have extra starter on hand, this recipe is a delicious way to ensure it doesn’t go to waste. 

Quick and simple โ€“ This is an easy recipe the whole family will enjoy. Plus, it can be made within an hour if you opt for the quick version.  

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tips

  • Use a medium-sized ice cream scoop to scoop the batter out of the bowl and onto the sheet pan. You can also use a spoon, but the ice cream scoop makes for more uniform biscuits.ย 
  • For more health benefits, long ferment this recipe (instructions below). Fermentation helps breakdown gluten and phytic acid found in flour, which makes it easier to digest. This breakdown also helps make the nutrients in the food more bioavailable. 
  • This is a discard recipe. So, no need to feed your starter before hand. However, active starter works, too. Learn how to make your own sourdough starter here
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients

sourdough cheddar biscuits ingredients in a bowl

For the biscuits

All purpose flour

Sugar

Baking soda

Baking powder

Salt – Sea salt is best. 

Garlic powder

Butter

Milk – I prefer whole milk for rich biscuits. You can also use water if you do not have any milk on hand. 

Sourdough Discard – Active starter will work just fine, too!

Sharp Cheddar Cheese – I typically buy a block of cheese and use a cheese grater. You can also buy pre-shredded cheese.

For the topping

Butter

Dried parsley – Fresh chopped parsley works great, too. 

Tools You May Need

Large Mixing Bowl

Measuring cups and spoons You can use volume measurements or weight for this recipe. For weight measurements, use a digital kitchen scale like this one

Baking Sheet

Pastry Brush

sourdough cheddar biscuits lined up on a parchment paper lined baking sheet

How to Make Sourdough Cheddar Biscuits – The Quick Version

Preheat the oven to 400F. Prepare a baking sheet with parchment paper.

sourdough cheddar biscuits dry ingredients whisked together in a large glass bowl

To a large bowl, add flour, sugar, baking soda, baking powder, salt, and garlic powder. Whisk together.

The wet ingredients added to the dry ingredients in a large glass mixing bowl with a whisk in it

Add melted butter, sourdough starter, milk, and cheese to the flour mixture and mix everything together well.

Sourdough cheddar biscuits mixed together and ready to be scooped out onto a baking sheet

Scoop the biscuits onto a baking sheet. I like to use a medium sized ice scream scoop to get even sized biscuits.

Bake the biscuits in the preheated oven for 15 -20 minutes.

While baking, melt butter and add parsley.

A hand brushing melted herb butter on sourdough cheddar biscuits on a baking sheet

Once they are finished baking, using a pastry brush, brush the melted butter and parsley over top of each biscuit.

a hand holding half of a sourdough cheddar biscuit to show the fluffy interior with a white plate in the background

Long-Fermented Cheddar Biscuits

To a large bowl, add flour, melted, butter, sourdough starter, sugar, milk and stir until incorporated.

Place a clean tea towel or plastic wrap over bowl and allow to sit at room temperature at least 8-24 hours.

The next day, preheat the oven to 400 F and add parchment paper to a baking sheet.

Shredded cheese added to a large glass mixing bowl full of sourdough cheddar biscuit dough ingredients with spatula

To the fermented biscuit dough add the rest of the dry ingredients (baking soda, baking powder, salt, garlic) and shredded cheese.

Mix everything together well.

Scoop the biscuits onto a baking sheet.

Bake biscuits in the preheated oven for 15 to 20 minutes or until golden brown. 

While baking, melt the butter and add parsley.

Once they are finished baking, using a pastry brush, brush the melted butter and parsley over the top of each biscuit.

A plate full of sourdough cheddar biscuits with a tea towel in the background

Storage

As with most homemade biscuits, these are best served fresh. They will keep in an airtight container for a few days. You can also freeze these. I’d recommend freezing after baking by flash freezing on a cookie sheet and then adding them to a freezer safe bag. 

a sourdough cheddar biscuit split in half on a white plate with a silver fork and a plate full of biscuits in the background on a white countertop

How to Serve Sourdough Cheddar Biscuits

This is a great recipe for special occasions or for any weekday night. Sourdough cheddar biscuits are delicious served with soup, seafood, or even a roast. 

We also like to enjoy them with our morning eggs.  

A white plate full of sourdough cheddar biscuits on a white countertop next to a tea towel and white bowl full of melted buttery and a pastry brush

FAQ

Are sourdough biscuits healthy?

While these biscuits may not be considered “healthy” by most measures, long fermenting the dough does provide some health benefits. Fermentation breaks down phytic acid, making the nutrients in wheat more bio available. It also helps break down gluten, making wheat easier to digest.ย 

I forgot to wait to add the baking soda and baking powder to the long-fermented dough. Are the biscuits ruined?

In addition to messing with the fermentation process, you may not end up with a good rise or flaky layers. You could try adding in a little more before baking.ย 

Can these be made in an air fryer?

I know there are many recipes for making biscuits in the air fryer. So, it is possible! I have not tried it for this specific recipe, though. Using the air fryer to heat up these biscuits from frozen would work great.

More Sourdough Recipes from the Farmhouse

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone

Sourdough Cheddar Biscuits Recipe

4.90 from 37 votes
Enjoy these easy sourdough cheddar biscuits as a side to breakfast, lunch, or dinner. These fluffy biscuits also make for a great snack. Made with sharp cheddar, garlic powder, and a little parsley butter on top, it's really difficult to just eat one.
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 12 biscuits
A white plate full of sourdough cheddar biscuits on a white countertop
Save this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

Biscuit dough

  • 2 cups all purpose flour, 280 grams
  • 1 teaspoon sugar, 12 grams
  • 1 teaspoon baking soda
  • 1 teaspoons baking powder
  • 3/4 teaspoon salt, 4 grams
  • 1 teaspoon garlic powder
  • 8 tablespoons butter melted, 113 grams
  • 3/4 cup milk, 122 grams
  • 1/2 cup sourdough discard*, 125 grams
  • 1 cup sharp cheddar

Butter topping

  • 3 tablespoons butter, melted
  • 1 teaspoon dried parsley

Instructions 

Quick version:

  • Preheat oven to 400โ„‰. Prepare baking sheet with parchment.
  • To a large bowl, add flour, sugar, baking soda, baking powder, salt, and garlic powder. Whisk together.
  • Add melted butter, sourdough starter, milk, and cheese to the flour mixture and mix everything together well.
  • Scoop the biscuits onto a baking sheet.
  • Bake biscuits oven for 15 -20 minutes.
  • While baking, melt butter and add parsley.
  • Once they are finished baking, using a pastry brush, brush the melted butter and parsley over top of each biscuit.

Long-Fermented Sourdough Biscuit

  • To a large bowl, add flour, melted, butter, sourdough starter*, sugar, milk and stir until incorporated.
  • Stir until nicely incorporated.
  • Place a clean tea towel or plastic wrap over bowl and allow to sit at room temperature at least 8-24 hours.
  • The next day, Preheat the oven to 400โ„‰ and add parchment paper to a baking sheet.
  • To the fermented dough add baking soda, baking powder, salt, garlic, and shredded cheese.
  • Mix everything together well.
  • Scoop the biscuits onto a baking sheet.
  • Bake biscuits oven for 15-20 minutes.
  • While baking, melt butter and add parsley.
  • Once they are finished baking, using a pastry brush, brush the melted butter and parsley over top of each biscuit.

Notes

*If long fermenting, I would suggest using 1/4 cup more sourdough starter to make sure the flour is moist enough for fermentation.
This is a discard recipe. So, no need to feed your starter before hand. However, active starter works, too.
Sharp cheddar is the classic choice for this recipe, but you can use other cheeses as well. They will just add a different flavor.

Nutrition

Serving: 1biscuit | Calories: 227kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 423mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 0.01mg | Calcium: 112mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Sharing is caring!

4.90 from 37 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




83 Comments

  1. Carolyn Toy Richo says:

    I accidentally added the garlic and salt to the long fermentation is that going to affect the outcome ?

    1. Lisa Bass says:

      It should be fine.

  2. Hanna says:

    5 stars
    Very yummy, I made it with part regular (Gouda?) cheese and (a smaller) part parmesan cheese and served them with soup for dinner. Our kids loved them and begged me to take one to school the next day, they didn’t even mind they were cold… They’re that good – the biscuits, although my kids are great too haha! Love from the Netherlands ๐Ÿ˜‰

  3. Brenda Lechner says:

    Yummy !!! And so simple ,great way to use discard !
    I did the quick version will be keeping this recipe on hand . Think I will include this as Xmas gifts at a time we all need something to curve all the sweets.

  4. Anonymous says:

    This was so good! Move over Red Lobster biscuit mix!

  5. Chantel says:

    5 stars
    Made these the long ferment way and wouldn’t change a thing about the outcome! Excellent!

  6. Amie says:

    5 stars
    Super fast, yummy way to use discard!๐Ÿ˜Š

  7. Amber says:

    Hi! I was wondering if I could make the full dough with all the ingredients and just put it in the fridge for a day or 2 before baking? Thank you!

    1. Lisa Bass says:

      Yes, after the first rise! It can stay in the fridge for up to 3-5 days.

  8. Laura Mabey says:

    5 stars
    Sooooooo yummy!! I used the long fermented method. The biscuits really do taste so much like Red Lobster’s cheddar biscuits. Only change that I might make is to reduce the salt to 1/2 teaspoon, just a tad on the salty side-maybe because I used salted butter?? Definitely a keeper recipe!

  9. Mardell says:

    5 stars
    I baked this for our extended family at the lake last month. Everyone liked them.My granddaughter told me they tasted just like the biscuits at Red Lobster! Voila! I mentioned that was what you shared in the recipe, so good recommendations. I haven’t been to Red Lobster myself, but I thought they sounded yummy! I plan to keep these biscuits in my recipe rotation, just like the sourdough blueberry muffins. Thank you!

  10. julie Roberts says:

    Super excited just made some, in the fermenting stages super excited they smell yummy. Canโ€™t wait to bake.