Easy Sourdough Cheddar Biscuits Recipe

I recently whipped up my Farmhouse On Boone Cheddar Biscuits using sourdough discard, sharp cheddar, and cold butter alongside garlic powder and fresh parsley. The union of tangy buttermilk with these hearty ingredients creates an enticing mix that makes me eager to share this delightful twist on a classic biscuit.

I recently discovered this amazing Easy Sourdough Cheddar Biscuits recipe that I just had to share. I’ve always loved a good twist on a classic snack, and these biscuits hit the mark every time.

I mix together 1 cup of sourdough discard, 2 cups all-purpose flour, baking powder, baking soda, salt and garlic powder before cutting in 1/2 cup cold unsalted butter. Then, I fold in a generous cup of shredded sharp cheddar cheese with 3/4 cup buttermilk to bring everything together.

The dough feels extra special because it feels like a nod to the Farmhouse On Boone Cheddar Biscuits everyone raves about but with the extra benefits of sourdough. Brushing the top with a lightly beaten egg gives the biscuits that beautiful finish.

Even if you’ve tried other Sourdough Starter Discard Biscuits before, trust me, this recipe is a game changer. Enjoy making these simple yet gourmet delights!

Why I Like this Recipe

I love this recipe for so many reasons. First, I really dig how it uses sourdough discard. It gives the biscuits a tangy flavor that feels extra healthy and unique compared to your regular biscuits. I always like adding ingredients that not only taste great but also add some good nutrients to my food.

Second, the mix of ingredients is super simple and reliable. I mean, who doesn’t love a recipe that uses common stuff like flour, butter, and cheddar? It makes me feel like I can whip it up without a ton of fuss even if I’m in a rush. Plus, that cheddar together with garlic powder gives each bite a punch of flavor that reminds me of my fave Red Lobster cheddar bay biscuits, but with a homemade twist.

Third, the texture is really amazing. I like how the biscuits come out crisp on the outside but soft and tender inside. It’s one of those recipes where even if I make a few mistakes, they still turn out just right and delicious every time.

Finally, I appreciate that the recipe is flexible. You can throw in a little parsley or mix up the cheese if you’re feeling adventurous. That kind of freedom makes it fun to experiment and keep things interesting in the kitchen.

Ingredients

• Sourdough discard offers a tangy base with carbs, protein, and a bit of natural acidity.
• All-purpose flour gives essential carbs and structure but lacks fiber and extra nutrients.
• Cold butter adds fat and richness, making the biscuits super flaky and really tasty.
• Shredded sharp cheddar cheese provides protein and a bold, salty flavor that stands out.
• Buttermilk supplies moisture and a mild tang that helps the biscuits rise just right.
• Chopped fresh parsley brings a pop of color and a fresh, herbal note to brighten them up.

Ingredient Quantities

• 1 cup sourdough discard (100% hydration)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 cup shredded sharp cheddar cheese
• 3/4 cup buttermilk
• 1 large egg, lightly beaten (for brushing on top)
• 2 teaspoons chopped fresh parsley (optional)

How to Make this

1. Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease it.

2. In a big bowl, mix together the flour, baking powder, baking soda, salt, and garlic powder until well combined.

3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mix looks coarse and crumbly.

4. Stir in the sourdough discard, making sure its evenly distributed in the mixture.

5. Pour in the buttermilk and gently fold in the shredded cheddar cheese. Be careful not to overmix so the biscuits stay light.

6. Scoop the dough onto your prepared baking sheet, forming mounds about 2 inches apart.

7. Lightly flatten the tops with your hand to help them bake evenly.

8. Brush the tops with the beaten egg, which gives a nice shiny finish when they bake.

9. If you want to add a little extra flavor, sprinkle some chopped fresh parsley on top.

10. Bake in the preheated oven for 12-15 minutes or until the biscuits are golden on top. Enjoy these tasty, tangy biscuits hot from the oven!

Equipment Needed

1. Oven (preheated to 425°F)
2. Baking sheet
3. Parchment paper or a way to grease the sheet lightly
4. Large mixing bowl
5. Measuring cups and spoons
6. Pastry cutter (or just your fingers to mix in the butter)
7. Spatula or wooden spoon for stirring and folding
8. Scoop or spoon for forming the dough mounds
9. Egg brush for brushing the tops of the biscuits
10. Knife to cut the cold butter into cubes (if not already pre-cut)

FAQ

Easy Sourdough Cheddar Biscuits Recipe Substitutions and Variations

• Instead of sourdough discard, you can use plain yogurt or extra buttermilk to keep that tangy flavor going.
• If you’re out of all-purpose flour, try a mix of bread flour and cake flour for a slightly different texture.
• If you dont have cold unsalted butter, vegan butter or margarine works too, just remember it might change the browning a bit.
• If sharp cheddar isn’t available, Monterey Jack or even gouda can be a fun twist to the flavor.
• For buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes to get a similar feel.

Pro Tips

1. Make sure your butter stays ice cold when you cut it up. If it starts to soften too much before being mixed in the flour, your biscuits may turn out greasy instead of flaky.

2. Be really careful when folding in the sourdough discard, cheese, and buttermilk. Overmixing can ruin the light texture of the biscuits so mix until just combined even if there are a few lumps in the dough.

3. After you form your dough mounds on the sheet, gently press the tops down with your hand. This little trick helps them bake more evenly and results in a better rise in the oven.

4. If you have time, try chilling your dough for about 10 minutes before baking. It might sound extra, but that short rest can really improve the final texture of your biscuits.