Sourdough Cheddar Biscuits
Quick, easy, melt-in-your-mouth, uses sourdough discard and only takes 25 minutes start to finish? Sign me up please! These sourdough cheddar biscuits are tender, light and the perfect complement to dinner when you don’t have time to make these fan favorite sourdough discard dinner rolls. We dunk these biscuits in soup or serve them with a nice salad or weeknight dinner. Sometimes you just need a little something extra to go with dinner and these are my go-to, savory dinner biscuits.
Sharp, cheesy, flavor in savory sourdough biscuits
Sharp cheddar cheese provides the cheesy flavor in these biscuits. Use a good quality sharp cheddar that you already love. If you have another type of sharp cheese you want to try here, you can do that too. I have found that cheese will often mellow in flavor when you bake with it, so I like to use a sharp flavor to start which will translate into the perfect cheesy flavor in the biscuits. The cold sourdough discard gives these biscuits a little tang that marries so well with the cheese flavor. I think cheese and sourdough are just meant to go together. Check out these crispy discard crackers that marry that same cheese and sourdough flavor if you love the combination.
How do these biscuits get their rise?
The combination of the baking powder and cold sourdough discard give these biscuits a beautiful rise in the oven. The heavy cream and light hand when mixing results in a tender and fluffy biscuit. What more could you ask for in a quick addition to the dinner table?
Grate the cheese and then mix it in with the dry ingredients before adding the cold sourdough discard and the heavy cream. I find it easier to use a light hand when mixing if I’ve already added in the cheese and it makes the cheese more evenly dispersed throughout the biscuits.
Shape the biscuits into a circle before cutting into triangles
Shape the sourdough cheddar biscuits into one large circle and cut them into slices with a bench scraper (affiliate link), as you would cut a pizza or a pie. Keep the dough about an inch to an inch and a half thick and pat into a circle. Using the bench scraper, make one swift move to cut the biscuit for a better rise. These biscuits are a little dangerous because you can have them on your table in just about 20 minutes and they taste amazing straight from the oven.
Sourdough cheddar biscuits are gobbled up by my family every time I make them with everyone begging for seconds. Somehow they always seem to be the star of the show…no matter how much time I’ve spent on the rest of the meal. We like to eat them plain, with a little butter or even jam (is that weird?!). I hope you love them too!
Sourdough Cheddar Biscuits
Ingredients
- 145 grams all purpose flour about 1 cup
- 15 grams baking powder 1 Tablespoon
- 8 grams salt 1 teaspoon
- 130 grams shredded sharp cheddar cheese about 1 cup
- 240 grams sourdough discard 100% hydration sourdough, about 1 cup
- 110 grams heavy cream about 1/2 cup
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a bowl, mix together flour, baking powder and salt.Â
- Shred a little over 1 cup of sharp cheddar cheese (130 grams) and add to the flour mixture. Mix together until evenly distributed. I always shred my own cheese because I think it has a better flavor and texture but you could use pre-shredded cheese too.
- Add 240 grams of cold sourdough discard (see recipe notes) and 110 grams of heavy cream. Gently mix to combine. If the biscuits are too crumbly to hold together, add a little more cream.
- Flour the counter and gently dump biscuit dough on the counter. Knead once or twice, being careful not to overwork the dough. Form into a circle about an inch to an inch and a half thick.
- Using a bench knife (affiliate link) or a sharp knife, cut the biscuits into eight wedges.
- Line a baking sheet with parchment paper and set each biscuit on the paper spread a little bit apart.
- Bake for 12-14 minutes at 425 degrees until lightly browned and baked through. Brush the tops with melted butter if desired. Enjoy!
Tested this recipe a couple days ago and LOVED it. Will be making it for an Easter BBQ tomorrow. Do you think I can make up the mixture today and then bake in the morning?
I think so. I would either refrigerate or freeze the dough and then bake straight from the fridge or freezer – may need to add a couple minutes to bake time.