These Best Sourdough Cheddar Biscuits are buttery, flaky, cheesy, and packed with rich sourdough flavor. They’re the perfect combination of classic comfort food and homemade bakery-style goodness. Whether you serve them for breakfast, alongside soup, or with a hearty dinner, these biscuits are always a hit.

Using sourdough discard in biscuits adds a subtle tangy flavor while helping create a tender texture. Sharp cheddar cheese melts beautifully throughout the dough, giving every bite a savory, cheesy taste. The biscuits bake up golden brown on the outside while staying soft and fluffy inside.

One of the best things about this recipe is how simple it is to prepare. No yeast rising time is required, and the dough comes together quickly with pantry staples. You can use active sourdough starter or discard straight from the refrigerator. The cold butter creates flaky layers, while the cheddar cheese adds richness and flavor.

These biscuits are wonderful fresh out of the oven with melted butter on top. They also pair perfectly with eggs, chili, stew, roasted meats, or even sandwiches. Once you try homemade sourdough cheddar biscuits, it’s hard to go back to store-bought versions.

Why You’ll Love These Biscuits

• Flaky and buttery texture
• Rich cheddar flavor in every bite
• Great use for sourdough discard
• Easy, no-yeast recipe
• Perfect for breakfast or dinner
• Freezer-friendly and make-ahead friendly

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon garlic powder (optional)

Wet Ingredients

• 1/2 cup cold unsalted butter, cubed
• 1 cup sharp cheddar cheese, shredded
• 1 cup sourdough discard or active starter
• 1/3 cup cold milk or buttermilk
• 1 tablespoon honey (optional)

Optional Topping

• 2 tablespoons melted butter
• Fresh parsley, chopped
• Extra shredded cheddar

Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Keeping the oven fully heated before baking helps the biscuits rise quickly and develop flaky layers.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.

These ingredients provide structure and help the biscuits become light and fluffy.

Step 3: Cut in the Butter

Add the cold cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

Small pieces of butter throughout the dough create steam during baking, resulting in flaky biscuits.

Step 4: Add the Cheese

Stir in the shredded cheddar cheese until evenly distributed.

Sharp cheddar works best because it provides bold flavor without disappearing into the dough.

Step 5: Add the Wet Ingredients

In a separate bowl, mix the sourdough discard, milk, and honey if using.

Pour the wet mixture into the dry ingredients and stir gently until a shaggy dough forms. Avoid overmixing, as this can make the biscuits tough.

The dough should be slightly sticky but manageable.

Step 6: Shape the Dough

Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick.

For extra flaky layers, fold the dough in half and gently flatten again. Repeat this process 2–3 times.

Use a biscuit cutter or glass to cut out biscuits. Place them on the prepared baking sheet with the sides touching slightly for softer edges, or spaced apart for crispier sides.

Step 7: Bake

Bake for 15–18 minutes, or until the tops are golden brown and the biscuits have risen nicely.

The cheese around the edges may become crispy and golden, adding extra flavor.

Step 8: Add Butter Topping

Brush the warm biscuits with melted butter and sprinkle with chopped parsley if desired.

Serve immediately while warm.

Serving Suggestions

These sourdough cheddar biscuits are incredibly versatile. Serve them with:

• Scrambled eggs and bacon
• Tomato soup or chili
• Fried chicken
• Roast beef or turkey
• Breakfast sandwiches
• Sausage gravy

They’re also delicious split open and spread with butter or cream cheese.

Tips for Perfect Biscuits

Use Cold Butter

Cold butter is essential for flaky layers. If the butter softens too much, place the dough in the refrigerator for 10 minutes before baking.

Don’t Overmix

Overworking biscuit dough develops gluten, which makes biscuits dense instead of tender.

Freshly Shred the Cheese

Freshly shredded cheddar melts better and tastes richer than pre-shredded cheese.

Use Active Starter or Discard

Both active sourdough starter and discard work well in this recipe.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

To reheat, warm them in the oven at 350°F (175°C) for about 5 minutes.

Freezing Instructions

You can freeze baked biscuits or unbaked dough.

To Freeze Baked Biscuits

Let them cool completely, then freeze in a sealed bag for up to 2 months.

To Freeze Unbaked Biscuits

Place cut biscuits on a baking sheet and freeze until solid. Transfer to a freezer bag and bake directly from frozen, adding a few extra minutes to the baking time.

Flavor Variations

Jalapeño Cheddar Biscuits

Add diced jalapeños for a spicy kick.

Herb Cheddar Biscuits

Mix in chopped chives, thyme, or rosemary.

Bacon Cheddar Biscuits

Add cooked crumbled bacon for extra savory flavor.

Parmesan Blend

Use a mix of cheddar and parmesan cheese for deeper flavor.