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.

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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!! 🙌🏻🧀🥐😋

  2. […] not know that I love baking with sourdough. I’ve got a whole bunch of recipes that use sourdough discard and sourdough starter. Because I refresh my sourdough starter often, I end up with quite a bit of […]

  3. […] serve with Sunday dinner, spread with jam or use with some lunchmeat for a sandwich. I have a few different biscuit recipes on my site that I love for their ease and flakiness, but this one is worth the […]

  4. […] A sharper cheddar will lend to more of a cheesy flavor. These muffins remind me of our favorite sourdough cheddar biscuits with a light cheddar flavor. If you’d like to leave out the bacon, cheese and chives, the muffins […]

  5. […] know that I love baking with sourdough. I’ve got a whole bunch of recipes that use sourdough discard and sourdough starter. Because I refresh my sourdough starter often, I end up […]

  6. […] Both of these things contribute to me adding sourdough discard to a lot of my baked goods. Waffles, biscuits, chocolate chip cookies, banana bread, you name it…I will try it! This sourdough discard pita […]

  7. […] know that I love baking with sourdough. I’ve got a whole bunch of recipes that use sourdough discard and sourdough starter. Because I refresh my sourdough starter often, I end up […]

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Southern Biscuits

My family hails from the West Coast of the United States. I grew up eating pancakes and waffles for Saturday morning breakfast and shopping at Costco for ALL.THE.THINGS. After I married and my husband changed jobs, we relocated to the Bluegrass. Kentucky is geographically part of the Midwest, but culturally it is more southern. Biscuits and gravy is a staple breakfast at every restaurant (or hotel chain). Local self-rising flour is purchased with a recipe for biscuits on the back of the package, and I don’t blame them – southern biscuits are delicious! They are also simple to make. This recipe is based on a recipe printed on the back of the bags of self-rising flour from our local mill. 

You only need 5 ingredients to turn out a delicious biscuit; three if you use self-rising flour. These biscuits make the perfect snack or a delicious side to any meal. They also make for a yummy breakfast smothered with chocolate gravy (yes it’s a thing!), sausage gravy or butter, honey and jam. 

I do think that buttermilk is essential to these biscuits. It gives the biscuit the tenderness you are looking for in the layers of flaky goodness. I always keep buttermilk on hand for recipes after years of trying the substitutes because it just turns out better using real buttermilk. If you want to try a substitute (they won’t be 100% the same), you can mix equal parts of sour cream with milk together and add a teaspoon of lemon juice or white vinegar. Let it sit in the fridge for 5 minutes before using.

However, if you are baking with sourdough and have sourdough discard on hand, you can replace the buttermilk with cold sourdough discard from your fridge. This makes for an insanely delicious biscuit with the subtle hint of sourdough. The sourdough has the same acidic properties of buttermilk, which enhances the tenderness and flavor of the biscuits. 

A few other tips for a light and fluffy biscuit:

If you want circle biscuits, don’t twist the cutter or it will seal off the edges and you won’t get the rise you’re looking for
  1. Keep your ingredients COLD: this is key. Some people keep their bowl in the fridge before working with their dough, others use frozen butter. I try to work quickly so my hands don’t warm up the butter too much. Cold butter creates the air pockets in the biscuits when they are baked quickly at high heat.
  2. The dough should be rolled thick (1- 1 ½ inches high )–be careful of rolling too thin.
  3. Use a biscuit cutter or bench knife (or sharp knife). Don’t twist the cutter when cutting the biscuits out (it seals off the layers and they won’t rise as well).
  4. Use a light hand–be careful not to over mix the dough. Biscuit dough is like pie crust in that way. You don’t want to activate the gluten in the dough.

Whatever you choose to make, if you follow these steps I am sure they will turn out delicious. So without further ado…amazing Southern Biscuits. I hope you love them as much as we do.


Buttermilk Biscuits 

  • 2 cups of plain flour (pastry flour) or all-purpose flour 
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup butter (1 stick, I prefer unsalted butter)
  • ¾ cup cold buttermilk
Roll your biscuits an inch to an inch and a half thick for tall biscuits

Alternatively you can try the sourdough biscuits with this recipe:

Sourdough Discard Biscuits

  • 2 cups of plain flour (pastry flour) or all-purpose flour 
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup butter (1 stick, I prefer unsalted butter)
  • 1 cup cold sourdough discard

Note: If using self-rising flour, omit the salt and baking powder


  1. Preheat your oven to 450 degrees.
  2. Mix together the flour, baking powder and salt in a bowl. 
  3. Using a pastry cutter or the holes on a box grater, cut in the butter with the flour. A pastry cutter is a very handy tool for this purpose. You want pea-sized pieces of butter throughout the flour mixture. If you freeze your butter it will grate easily into the mixture which is another great option. The colder you can keep the butter, the better.
  4. Make a well in the center of your flour mixture and pour in the cold buttermilk OR the cold sourdough starter and mix with a fork until it holds together.
  5. When the mixture is just combined, turn it out onto a lightly floured surface and fold over two to three times. Pat into a square or circle. 
  6. Roll out to 1-1½ inches thick and use a bench knife to cut 12-15 rectangular biscuits. If you want circular biscuits, use a biscuit cutter dipped in flour. 
  7. Place the biscuits on a parchment-lined baking sheet. For soft-edged biscuits place them in the center of the pan touching each other. For crispy biscuits place them apart.
  8. Bake biscuits for 10-12 minutes. Brush tops with melted butter. Enjoy!

Recipe notes: You can use shortening in place of butter in the biscuits.

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