Easy Sourdough Cheddar Biscuits Recipe

I perfected my Farmhouse On Boone Cheddar Biscuits using sourdough starter discard for extra nutrients and a clever nod to the Red Lobster favorite, and I’m sharing the surprising secret behind them.

I love how these Easy Sourdough Cheddar Biscuits take something ordinary and turn it into a little savory surprise. Using sourdough discard brings extra nutrients and real tang, plus some unexpected health benefits, and the sharp cheddar cheese melts into pockets that make you stop and smile.

If you’ve every had Red Lobster cheddar bay biscuits, these taste so similar but honestly even better, flaky inside, golden on top, I messed with the seasoning until it felt right. I call them Farmhouse On Boone Cheddar Biscuits.

Try this recipe from Farmhouse on Boone today, you’ll be hooked.

Ingredients

• All purpose flour: Mostly carbs, gives structure and chew, low in fiber and protein.
• Sourdough discard: Has tangy sour flavor, adds fermentation depth, some probiotics but they’re mild.
• Sharp cheddar cheese: High in protein and fat, gives savory bite and melty richness.
• Unsalted butter: Adds tender flakiness and richness, mostly fat, not very healthy if overused.
• Milk or buttermilk: Adds moisture and slight tang with buttermilk, gives softer crumb.
• Baking powder and baking soda: Chemical leavening, makes biscuits rise light and fluffy.
• Parmesan and herbs: Extra umami and flavor, low calories, makes crust more interesting.

Ingredient Quantities

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried parsley flakes
• 1 cup sourdough discard (100% hydration)
• 1/2 cup milk or buttermilk
• 6 tablespoons cold unsalted butter, cubed
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons melted butter for brushing
• 1/4 cup grated Parmesan cheese, optional

How to Make this

1. Preheat oven to 425°F and place a rack in the middle; line a baking sheet with parchment or lightly grease a cast iron skillet.

2. In a large bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1 teaspoon dried parsley flakes.

3. Add 6 tablespoons cold unsalted butter, cubed, to the dry mix and cut it in with a pastry blender or your fingers until the pieces are about pea sized; a few larger bits are okay for flaky pockets.

4. Stir in 1 cup sharp cheddar cheese, shredded, reserving a little to sprinkle on top if you want extra cheesy tops.

5. In a separate bowl whisk 1 cup sourdough discard (100% hydration) with 1/2 cup milk or buttermilk, then pour the wet into the dry and gently mix until it just comes together; don’t overmix, the dough should be shaggy and slightly sticky. If it seems too dry add a tablespoon of milk at a time.

6. Turn the dough onto a lightly floured surface, fold it over itself 3 or 4 times to create layers and pat or roll to about 1 inch thickness; thicker gives taller biscuits, thinner bakes faster.

7. Use a 2 to 3 inch biscuit cutter or a floured glass and press straight down without twisting to cut rounds; re-shape scraps gently, avoid overworking.

8. Place biscuits on the prepared sheet close together for soft sides or spaced apart for crisp sides; brush the tops lightly with a little of the 2 tablespoons melted butter if you want extra browning.

9. Bake 12 to 15 minutes until golden brown, remove from oven and immediately brush with the remaining melted butter, then sprinkle with the optional 1/4 cup grated Parmesan and a pinch more dried parsley if desired; let cool a few minutes before serving so they set.

Equipment Needed

1. Oven (set to 425°F)
2. Baking sheet or a cast iron skillet plus parchment paper or a little oil
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Pastry blender or two forks (you can even use your fingers)
7. Box grater for the cheddar and Parmesan
8. 2 to 3 inch biscuit cutter or a floured drinking glass
9. Pastry brush and a bench scraper or spatula for moving the biscuits

FAQ

Easy Sourdough Cheddar Biscuits Recipe Substitutions and Variations

• All-purpose flour: you can use whole wheat pastry flour 1:1 for a nuttier, slightly denser biscuit, or a 1-to-1 gluten-free all-purpose blend (make sure it has xanthan gum or add 1/4 tsp) if you need gluten free.
• Sourdough discard (100% hydration): swap with 1 cup plain yogurt or 1 cup sour cream for the same tang and moisture; if you use yogurt cut the milk by a tablespoon or two so the dough isnt too wet.
• Cold unsalted butter: use cold vegetable shortening or cold lard cut into cubes for extra flakiness; refined coconut oil works too but keep it very cold and expect a slight coconut note.
• Sharp cheddar: substitute Gruyere, Fontina or Monterey Jack for a melty milder cheese; for extra savory punch trade the optional Parmesan for Pecorino Romano or mix a little grated Pecorino with the cheddar.

Pro Tips

– Keep the butter really cold and don’t overwork it. Cube it, chill it, or even grate frozen butter into the flour so you end up with little pockets of butter that melt in the oven, giving flaky layers. If the dough warms while you’re handling it, pop it in the fridge for 10 minutes before cutting.

– Mind the discard’s wetness. Because you’re using 100% hydration discard you may need less milk than you expect, add liquid a tablespoon at a time, and stop as soon as the dough holds together. Also mix the discard with the milk first so it incorporates more evenly, otherwise you’ll get streaks.

– Be gentle with mixing and cutting, and do not twist the cutter when you cut the biscuits. Fold the dough a few times for layers, press to about the thickness you want, and re-shape scraps very lightly; overworking makes tough biscuits. Placing biscuits close together keeps the sides soft, spacing them makes the sides crisper.

– Keep the cheese cold and distribute it well. Toss the shredded cheddar with a little flour so it doesn’t sink to the bottom, save some to sprinkle on top for a nice golden finish, and if you want extra flavor sprinkle Parmesan right after baking so it sticks to the butter. For storing, freeze either raw or baked biscuits and reheat in the oven for best texture, microwave makes them gummy.