Can I use active sourdough starter instead of discard?

Absolutely! Either active or discard starter works perfectly in this recipe. Active starter might give you a slightly more pronounced rise, while discard produces a more subtle tang. Both are delicious!

I don't have buttermilk. What can I use instead?

No problem! Make your own by adding 1 tablespoon of lemon juice or vinegar to a measuring cup, then filling to the 1-cup line with regular milk. Let it sit for 5 minutes to thicken before using. You can also use plain yogurt thinned with a bit of milk.

Can I make the dough ahead of time but not ferment it overnight?

Yes! You can prepare the dough and refrigerate it for up to 4 hours before baking. This actually helps the butter stay cold, which can improve the flakiness of your biscuits. Just add the leavening agents right before baking.

Why are my biscuits not rising as much as expected?

Check that your baking powder and baking soda are fresh—they lose potency over time. Also, make sure your oven is fully preheated, as a hot oven is crucial for a good rise. Finally, don't overwork the dough, as this can lead to tough, flat biscuits.

Sourdough Cheddar Biscuits Recipe

These Sourdough Cheddar Biscuits are nothing short of magical – tender, flaky pillows of goodness studded with sharp cheddar and fresh green onions. The sourdough starter adds a subtle tang that perfectly complements the richness of the cheese. Whether you bake them immediately or let the dough ferment overnight for enhanced flavor, these biscuits come together with minimal effort and deliver maximum flavor. They’re guaranteed to steal the show at any meal!

Why You’ll Love This Recipe

Versatile Timing Options: Make them right away or let them ferment overnight – both methods yield amazing results with different flavor profiles.
Simple Ingredients: You likely have most ingredients already in your pantry and fridge, making these perfect for impromptu baking sessions.
Incredibly Flavorful: The combination of tangy sourdough, sharp cheddar, and fresh green onions creates a biscuit that’s anything but boring.
No Rolling Required: These drop biscuits skip the traditional rolling and cutting, making the process mess-free and approachable for bakers of all skill levels.
Great Use for Discard: If you maintain a sourdough starter, these biscuits are a fantastic way to use up that discard instead of throwing it away.

Ingredients You’ll Need

All-purpose flour: The foundation of our biscuits, providing structure while maintaining a tender crumb.
Cold unsalted butter: Must be very cold to create those beautiful flaky layers. Grating it is the secret to easy incorporation.
Sourdough starter: Brings a delightful tang and helps with the rise. Either discard or active starter works beautifully here.
Buttermilk: Adds tenderness and a subtle tanginess that complements the sourdough. Don’t worry if you don’t have it on hand – you can easily make a substitute.
Sugar: Just a touch to balance the flavors and encourage browning. It’s optional but recommended.
Sharp cheddar cheese: The sharper the better! It packs more flavor punch so you can use less.
Green onions: Provides a fresh, mild onion flavor and beautiful color contrast.
Salt: Enhances all the flavors and is absolutely essential.
Baking powder and baking soda: These leavening agents give your biscuits their beautiful rise and fluffy texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Twists

Herb Garden: Add 1-2 tablespoons of fresh herbs like rosemary, thyme, or dill for an aromatic twist.
Spicy Kick: Mix in a diced jalapeño or 1/2 teaspoon of cayenne pepper for heat-lovers.
Garlic Lovers: Add 2-3 minced garlic cloves or 1 teaspoon garlic powder for extra savory notes.
Bacon Cheddar: Fold in 1/2 cup of cooked, crumbled bacon for an irresistible smoky flavor.

Cheese Variations

Mixed Cheese: Try half cheddar and half pepper jack, Gruyère, or smoked gouda.
Blue Cheese: Replace 1/4 cup of the cheddar with crumbled blue cheese for a bold flavor profile.

How to Make Sourdough Cheddar Biscuits

Option 1: Bake Right Away

Step 1: Prepare the Butter and Flour

Grate the cold butter directly into a large mixing bowl. Add the flour and use a bench scraper to cut the butter into the flour with a chopping motion until it resembles coarse crumbs.

Step 2: Mix the Dough

Add the buttermilk, sourdough starter, baking powder, baking soda, sugar, and salt to the bowl. Mix with a sturdy spatula until just combined.

Step 3: Add Cheese and Green Onions

Fold in the shredded cheddar and sliced green onions until evenly distributed. Be careful not to overmix or you’ll lose the flakiness.

Option 2: Overnight Fermentation

Step 1: Prepare the Initial Dough

Grate the cold butter into a large bowl and mix with the flour until you have pea-sized crumbs. Add the sourdough starter, buttermilk, cheese, green onions, and sugar, mixing until just combined.

Step 2: Ferment

Cover the bowl and let the dough ferment at room temperature for 10-12 hours.

Step 3: Add Leavening Agents

Just before baking, mix the salt, baking soda, and baking powder in a small bowl. Sprinkle over the fermented dough in two batches, working it in gently with your hands.

Baking (Both Methods)

Step 4: Prepare for Baking

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Step 5: Scoop and Shape

Using an ice cream scoop, portion the dough onto the prepared baking sheet. The dough will be sticky, so use your fingers or a spoon to help transfer it.

Step 6: Bake

Bake for 20-25 minutes until the tops are beautifully golden brown. Serve warm for maximum enjoyment.

Pro Tips for Making the Recipe

Keep Everything Cold: For the flakiest biscuits, make sure your butter, milk, and even flour are cold. I sometimes chill my flour in the freezer for 15 minutes before starting.
Don’t Overwork the Dough: Mix just until ingredients are combined. Overworking develops gluten, resulting in tough biscuits.
Grate the Butter: This genius technique ensures even distribution without having to cut in the butter laboriously.
Use Parchment Paper: It prevents sticking and makes cleanup a breeze.
Consistent Sizing: Using an ice cream scoop ensures all biscuits are the same size, which helps them bake evenly.
Space Them Right: Leave about 2 inches between biscuits so they have room to expand while baking.

How to Serve

Perfect Pairings

Serve these biscuits warm alongside chili, stews, or soups for a comforting meal.
Split them and use as the base for breakfast sandwiches with eggs and bacon.
They make an excellent side for roasted chicken or holiday dinners.

Spreads and Toppings

Butter, honey butter, or herb butter takes these biscuits to another level.
Try them with a smear of cream cheese and a drop of hot pepper jelly.
For breakfast, split and top with a fried egg and extra cheese.

Make Ahead and Storage

Storing Leftovers

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

Freezing

These biscuits freeze beautifully! Freeze baked biscuits in a single layer, then transfer to a freezer bag once solid. Alternatively, freeze the unbaked dough scoops on a tray, then transfer to a freezer bag for fresh-baked biscuits anytime.

Reheating

Warm refrigerated biscuits in a 300°F oven for 5-7 minutes. For frozen baked biscuits, reheat at 350°F for 10-15 minutes. If baking from frozen dough, add about 5 minutes to the original baking time.

FAQs

Can I use active sourdough starter instead of discard?

Absolutely! Either active or discard starter works perfectly in this recipe. Active starter might give you a slightly more pronounced rise, while discard produces a more subtle tang. Both are delicious!
I don’t have buttermilk. What can I use instead?

No problem! Make your own by adding 1 tablespoon of lemon juice or vinegar to a measuring cup, then filling to the 1-cup line with regular milk. Let it sit for 5 minutes to thicken before using. You can also use plain yogurt thinned with a bit of milk.
Can I make the dough ahead of time but not ferment it overnight?

Yes! You can prepare the dough and refrigerate it for up to 4 hours before baking. This actually helps the butter stay cold, which can improve the flakiness of your biscuits. Just add the leavening agents right before baking.
Why are my biscuits not rising as much as expected?

Check that your baking powder and baking soda are fresh—they lose potency over time. Also, make sure your oven is fully preheated, as a hot oven is crucial for a good rise. Finally, don’t overwork the dough, as this can lead to tough, flat biscuits.

Final Thoughts

These Sourdough Cheddar Biscuits truly represent comfort food at its finest. The beauty lies in their simplicity and adaptability—whether you’re a seasoned baker or just starting out, these biscuits deliver incredible flavor with minimal effort. The overnight fermentation option adds depth of flavor, but even the quick version yields amazing results. Give these a try the next time you want to elevate a simple meal to something special, or when you need to impress guests without spending hours in the kitchen. Trust me, once you make these, they’ll become a regular in your baking rotation!