Sourdough Cheddar Bay Biscuits

Enjoy these light and fluffy sourdough cheddar biscuits as a perfect side dish for breakfast, lunch, or dinner, or even as a satisfying snack.

Packed with sharp cheddar, a hint of garlic powder, and a touch of melted parsley butter on top, these biscuits are so delicious it’s hard to stop at just one.

What makes these biscuits even better is how easy they are to make. I tested two different methods: a quick version that gets these biscuits on your table in under an hour, and a long-fermented version. Both turned out equally wonderful.

I can already tell I’ll be making these again and again. We’ve served them alongside dinner and even enjoyed them for breakfast.

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Ingredients:

For the Biscuit Dough:

• 2 cups all-purpose flour (280 grams)
• 1 teaspoon sugar (12 grams)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt (4 grams)
• 1 teaspoon garlic powder
• 8 tablespoons melted butter (113 grams)
• 3/4 cup milk (122 grams)
• 1/2 cup sourdough discard* (125 grams)
• 1 cup sharp cheddar, shredded

For the Butter Topping:

• 3 tablespoons melted butter
• 1 teaspoon dried parsley

Instructions:

Quick Version:

1. Put parchment paper on a baking pan and preheat the oven to 400°F (200°C).
2. In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, and garlic powder. Whisk together until well mixed.
3. Add the melted butter, sourdough starter, milk, and shredded cheddar to the dry ingredients. Mix everything together until fully incorporated.
4. After the baking sheet is ready, scoop the biscuit dough onto it.
5. Bake for 15–20 minutes, or until golden brown.
6. While the biscuits bake, melt the remaining butter and stir in the dried parsley.
7. Once the biscuits are done, brush the melted butter and parsley mixture over the top of each biscuit.

Long-Fermented Sourdough Biscuits:

1. In a large bowl, combine the flour, melted butter, sourdough starter, sugar, and milk. Stir until well incorporated.
2. Cover the bowl with a clean tea towel or plastic wrap and let it sit at room temperature for 8 to 24 hours to ferment.
3. Line a baking sheet with parchment paper and prepare your oven to 400°F (200°C) the next day.
4. To the fermented dough, add the baking powder, baking soda, salt, garlic powder, and grated cheddar. Stir thoroughly.
5. Scoop the dough onto the prepared baking sheet.
6. Bake for 15–20 minutes, until golden brown.
7. While baking, melt the butter and add the parsley.
8. Once the biscuits are out of the oven, brush them with the melted butter and parsley mixture.

Notes:

• If using the long fermentation method, you may want to add an extra 1/4 cup of sourdough starter to ensure the dough remains moist enough for fermentation.
• This recipe is meant for sourdough discard, so there’s no need to feed your starter beforehand, although an active starter will work just as well.
• Sharp cheddar is the traditional choice for these biscuits, but feel free to experiment with other types of cheese for a different flavor.

Nutrition (per biscuit):

• Calories: 227 kcal
• 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: 440 IU
• Vitamin C: 0.01mg
• Calcium: 112mg
• Iron: 1mg