Quick Cream Biscuits

I discovered these quick cream-based biscuits after several rounds of berry picking this summer. We have canned quite a few jars of jam using our favorite Pomona’s Pectin (affiliate link) and my kids were begging for a breakfast of biscuits and jam after helping with all the berry picking. We have been making these biscuits ever since…topping them with jam and freshly whipped cream for a delicious breakfast or a yummy side with your dinner.

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Cream Instead of Butter

Most biscuit recipes I come across use butter (or shortening) as the fat to hold the biscuits together. The pockets of cold butter throughout biscuit dough results in flaky, delicious biscuits (check out my recipe for Southern Biscuits using butter here) so I was a little skeptical when I decided to try biscuits with no butter in them. I didn’t need to worry! The cream takes the place of the butter and adds every bit of richness you would think would be missing. The tablespoon of baking powder and high heat gives these biscuits a nice rise in the oven with flaky layers throughout. I’ve also added in the recipe notes where you can substitute self-rising flour which also gives these biscuits a beautiful rise.

Secret Ingredient: Cornstarch

Cornstarch is one of those secret key ingredients to a lot of recipes. It gives the biscuits a softer texture and makes them melt-in-your-mouth. Combine this biscuit with some freshly made jam and whipped cream and my goodness, they are good. You can also substitute self-rising flour for the flour, baking powder and salt in this recipe with good results.

Breakfast is Served in Twenty Minutes

I love that these biscuits can be made faster than you could whip up a batch of pancakes. Mix together the dry ingredients, add the heavy cream and give it a few good kneads and that’s about it. The oven does the rest of the work for you. My kids are in love with these biscuits and I love them too because they are so quick and easy to make, they could eat them on a school morning. Give them a try, you won’t be disappointed!

Quick Cream Biscuits

Tender, light and fluffy cream biscuits that are so simple they'll have you coming back for more.
Prep Time 10 mins
Cook Time 12 mins
Course Bread
Servings 9 depending on how you cut them


  • 2 cups all purpose flour *see recipe note for self-rising flour substitute
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1 Tablespoon baking powder
  • 1 Tablespoon granulated sugar plus more for sprinkling on top
  • 1 1/4 cups heavy cream
  • 2 Tablespoons unsalted butter, melted for brushing on top of the biscuits


  • Preheat oven to 450 degrees.
  • In a bowl, mix together the flour, cornstarch, salt, baking powder, and granulated sugar.
  • Add the heavy cream and mix until just combined.
  • Pour the biscuit mixture out on a lightly floured counter and knead two to three times until the dough comes together.
  • Shape into a thick (about 1- 1 ½ inches thick) square or rectangle and cut out biscuits with a biscuit cutter, bench knife or sharp knife. Cut quickly and don’t turn the biscuit cutter if using or it will not rise as much.
  • Place biscuits on a parchment lined baking sheet.
  • Top with melted butter and a sprinkling of granulated sugar if desired.
  • Bake for 10-12 minutes until a little golden on the edges.
  • Serve hot from the oven with fresh jam and whipped cream. Enjoy!


Self-rising flour can be substituted in this recipe. Omit baking powder, salt and all purpose flour. Substitute with 2 cups of self-rising flour.
Fill your biscuit with freshly whipped cream and homemade jam thanks to Pomona’s pectin (affiliate link) for a perfect sweet treat.

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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.

Jump to Sourdough Cheddar Biscuits Recipe

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 Biscuit

Sourdough Cheddar Biscuits

Tender, fluffy & savory sourdough cheddar biscuits in 20 minutes or less! Made with sourdough discard, these biscuits are a quick and delicious side dish with dinner.
Prep Time 10 mins
Cook Time 14 mins
Course Bread, Side Dish
Cuisine American
Servings 8 biscuits


  • 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


  • Preheat the oven to 425 degrees Fahrenheit.
  • In a bowl, mix together flour, baking powder and salt. 
  • 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!


Sourdough Discard: This recipe is made with 100% hydration sourdough discard. If you feed your starter more or less flour/water, you’ll want to compensate in the recipe by adding a little more or less heavy cream. I prefer using cold sourdough discard for these biscuits, but room temperature should work too.
Keyword beginner sourdough, easy sourdough, sourdough biscuit, sourdough bread, sourdough cheddar biscuit, sourdough discard, sourdough discard recipe, sourdough recipe

Rating: 1 out of 5.

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7 responses to “Sourdough Cheddar Biscuits”

  1. Kris Larsen Avatar
    Kris Larsen

    Wowsers!!! You had me at “sharp cheddar”! These look amazing!! 🙌🏻🧀🥐😋

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