The Best Sourdough Cheddar Biscuits – Super Easy & Fast

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 10 minutes to put together and cook just as fast! Serves 4-8 They’re crusty on the outside and light and fluffy inside with a wonderful flavor of cheddar and sourdough!

Most biscuit recipes call for butter, lard, or some kind of fat. These biscuits do not have butter or fat in them. The sourdough starter keeps them moist inside and fluffy! Butter is just used on the outside!

How To Make Sourdough Cheddar Biscuits

Preheat the oven to 400 degrees F, and move the rack to the center of the oven.

In a medium mixing bowl combine:

• 1 cup sourdough starter (I use 50% hydration starter.)
• 1 cup all purpose flour
• 3 teaspoons baking powder
• 1/4 tsp salt
• 1 tablespoon honey
• 1 cup shredded cheddar cheese
• 2 tablespoons butter, melted (and butter to grease the cooking pan.)

Stir with a wooden spoon, then use your hands to bring it together. It will be a bit stiff, but they fluff up and stay nice and moist when you cook them!

Dust the counter with a bit of flour and roll dough out (or use your hands to pat it out) to either 1 inch thick (for 8 biscuits) or 1.5 inches thick (for four biscuits.)

Use a biscuit cutter (or a drinking cup with a thin outer edge) to cut biscuits out.

Butter a baking pan. I like to use a thick cookie sheet. Place biscuits 1/2 an inch apart on the pan.

Melt 2 tablespoons butter and brush tops of biscuits with melted butter.

When the oven reaches 400 degrees F, place pan of biscuits on the center rack.

Set timer:

10 minutes for 8 -1 inch biscuits.

14 minutes for 4 large biscuits.

Sourdough Starter

I use 50 percent hydration with my sourdough starter. That means that I use 50percent water and 50 percent flour when making and maintaining my sourdough starter. You can learn how to make a sourdough starter here!

Sourdough Discard Cheddar Biscuits

You can make this recipe with sourdough discard! The starter does not need to be fed. In fact I use the starter straight out of the refrigerator! The baking powder and the sourdough starter react together making the biscuits super fluffy, even if the starter just came out of the fridge!

Long Ferment Sourdough Cheddar Biscuits

You can make these a longer ferment cheddar biscuit by mixing all the ingredients and letting the dough rest for a couple of hours before putting them in the oven.

Recipe Card

Print your recipe card! Have you tried this recipe? Let me know what you think in the comments below!

WHY Sourdough Biscuits?

I really have an obsession with my bubbly sourdough starter that I use in this cheddar biscuit recipe. I use it in my kitchen almost every day for things like Pancakes, English muffins, Belgian waffles, buttery soft sourdough dinner rolls, and Sourdough Apple Fritter Doughnuts.

I’m in love with the way sourdough adds a depth of flavor to recipes that you just can’t get in commercially produced bread, or any other way.

Plus, I get a sense of satisfaction by cooking with a sourdough starter that I made and have maintained for a long time with my own two hands. I’d love to pass it down as a family heirloom and share it with friends!

I love learning how to make fresh, high quality, nourishing foods in my own home that you just can’t buy at the grocery store!

Over the past few years, grains have gotten an undeserved bad reputation.

Have you ever heard of something called phytic acid?

Phytic acids are present in grains, beans, and nuts to keep them from spoiling.

Unfortunately, phytic acid is also an anti-nutrient and it interferes with, and prevents, the absorption of certain nutrients.

There is a god reason phytic acids are there… BUT, there is also good reason to believe that our bodies just weren’t meant to handle them!

In comes sourdough! The good news is… Proper preparation of grains eliminates most of, if not all of, the phytic acid in grains!

Did you know that traditional cultures thrived on grains?

The main difference between the way they consumed grains then and the way most people eat them today can be summed up as “proper preparation”!

Back then, It was necessary to ferment grains for leavening (to get them to rise) into delicious bread.

Before yeast was commercially isolated, and produced to be sold in little packets, sourdough starter was the leavening and a valuable commodity that was passed down for generations.

We’ve lost that art nowadays.

And, what has happened?

So many people can’t digest grains very well.

You can learn more about homemade sourdough starter, and how to make it here!