Best Sourdough Cheddar Biscuits

Best Sourdough Cheddar Biscuits: This super easy fluffy Sourdough Cheddar Biscuits recipe is the perfect no wait sourdough bread when you are in a time crunch! They only take 20 minutes to put together and cook just as fast! Serves 10-12 They’re crusty on the outside and light and fluffy inside with a wonderful flavor of cheddar and sourdough! Enjoy these easy sourdough cheddar biscuits as a side to breakfast, lunch, or dinner. These fluffy biscuits also make for a great snack. Made with sharp cheddar, garlic powder, and a little melted parsley butter on top, it’s really difficult to just eat one.

Why You’ll Love This Best Sourdough Cheddar Biscuits

Full of flavor – These are like little flavor bombs. Butter, cheddar, herbs all mix together to make your tastebuds happy. Great way to use up discard – If you have extra starter on hand, this recipe is a delicious way to ensure it doesn’t go to waste. Quick and simple – This is an easy recipe the whole family will enjoy. Plus, it can be made within an hour if you opt for the quick version.

Tips Best Sourdough Cheddar Biscuits

• Use a medium-sized ice cream scoop to scoop the batter out of the bowl and onto the sheet pan. You can also use a spoon, but the ice cream scoop makes for more uniform biscuits.
• For more health benefits, long ferment this recipe (instructions below). Fermentation helps breakdown gluten and phytic acid found in flour, which makes it easier to digest. This breakdown also helps make the nutrients in the food more bioavailable.
• This is a discard recipe. So, no need to feed your starter before hand. However, active starter works, too. Learn how to make your own sourdough starter here.

Ingredients

For the biscuits: All purpose flour Sugar Baking soda Baking powder Salt – Sea salt is best. Garlic powder Butter Milk – I prefer whole milk for rich biscuits. You can also use water if you do not have any milk on hand. Sourdough Discard – Active starter will work just fine, too! Sharp Cheddar Cheese – I typically buy a block of cheese and use a cheese grater. You can also buy pre-shredded cheese. For the topping: Butter Dried parsley – Fresh chopped parsley works great, too.

How to Make:

• Preheat the oven to 400F. Prepare a baking sheet with parchment paper.
• To a large bowl, add flour, sugar, baking soda, baking powder, salt, and garlic powder. Whisk together.
• Add melted butter, sourdough starter, milk, and cheese to the flour mixture and mix everything together well.
• Scoop the biscuits onto a baking sheet. I like to use a medium sized ice scream scoop to get even sized biscuits.
• Bake the biscuits in the preheated oven for 15 -20 minutes.
• While baking, melt butter and add parsley.
• Once they are finished baking, using a pastry brush, brush the melted butter and parsley over top of each biscuit.

Long-Fermented Cheddar Biscuits

• To a large bowl, add flour, melted, butter, sourdough starter, sugar, milk and stir until incorporated.
• Place a clean tea towel or plastic wrap over bowl and allow to sit at room temperature at least 8-24 hours.
• The next day, preheat the oven to 400 F and add parchment paper to a baking sheet.
• To the fermented biscuit dough add the rest of the dry ingredients (baking soda, baking powder, salt, garlic) and shredded cheese.
• Mix everything together well.
• Scoop the biscuits onto a baking sheet.
• Bake biscuits in the preheated oven for 15 to 20 minutes or until golden brown.
• While baking, melt the butter and add parsley.
• Once they are finished baking, using a pastry brush, brush the melted butter and parsley over the top of each biscuit.

Storage

As with most homemade biscuits, these are best served fresh. They will keep in an airtight container for a few days. You can also freeze these. I’d recommend freezing after baking by flash freezing on a cookie sheet and then adding them to a freezer safe bag.

How to Serve:

This is a great recipe for special occasions or for any weekday night. Sourdough cheddar biscuits are delicious served with soup, seafood, or even a roast. We also like to enjoy them with our morning eggs. Prep: 20 minutes Cook: 20 minutes Total: 40 minutes Servings: 12 biscuits

Ingredients

Biscuit dough

• 2 cups all purpose flour
• 1 teaspoon sugar
• 1 teaspoon baking soda
• 1 teaspoons baking powder
• 3/4 teaspoon salt
• 1 teaspoon garlic powder
• 8 tablespoons butter melted
• 3/4 cup milk
• 1/2 cup sourdough discard*
• 1 cup sharp cheddar

Butter topping

• 3 tablespoons butter, melted
• 1 teaspoon dried parsley

Instructions

• Preheat oven to 400℉. Prepare baking sheet with parchment.
• To a large bowl, add flour, sugar, baking soda, baking powder, salt, and garlic powder. Whisk together.
• Add melted butter, sourdough starter, milk, and cheese to the flour mixture and mix everything together well.
• Scoop the biscuits onto a baking sheet.
• Bake biscuits oven for 15 -20 minutes.
• While baking, melt butter and add parsley.
• Once they are finished baking, using a pastry brush, brush the melted butter and parsley over top of each biscuit.

Long-Fermented Sourdough Biscuit:

• To a large bowl, add flour, melted, butter, sourdough starter*, sugar, milk and stir until incorporated.
• Stir until nicely incorporated.
• Place a clean tea towel or plastic wrap over bowl and allow to sit at room temperature at least 8-24 hours.
• The next day, Preheat the oven to 400℉ and add parchment paper to a baking sheet.
• To the fermented dough add baking soda, baking powder, salt, garlic, and shredded cheese.
• Mix everything together well.
• Scoop the biscuits onto a baking sheet.
• Bake biscuits oven for 15-20 minutes.
• While baking, melt butter and add parsley.
• Once they are finished baking, using a pastry brush, brush the melted butter and parsley over top of each biscuit.

Nutrition

Serving: 1biscuit | Calories: 227kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 423mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 0.01mg | Calcium: 112mg | Iron: 1mg