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.
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.
- 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!
Notes
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.
Tried this recipe?Let us know how it was!