Garlic Cheddar Biscuits (Easy Sourdough Discard Recipe)

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If you’ve ever found yourself reaching for “just one more” cheddar biscuit at the table, you’re going to love this homemade version. These cheddar sourdough biscuits are soft on the inside, buttery on the outside, and loaded with sharp cheddar cheese, garlic, and herbs. Even better, they’re made with sourdough discard, making them the perfect recipe for using up extra starter.

They have all the cozy, cheesy goodness of the famous restaurant biscuits, but with the added depth of flavor that only sourdough can bring. Best of all, they’re ready in about 30 minutes—no yeast or rising time required.

Whether you’re serving them with soup, chili, barbecue, or a holiday meal, these biscuits are always one of the first things to disappear.

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Why You’ll Love These Sourdough Garlic Cheddar Biscuits

• An easy way to use sourdough discard
• Flaky, buttery texture
• Loaded with sharp cheddar cheese
• Garlic butter topping just like your favorite restaurant
• Ready in about 30 minutes
• No kneading or rising required
• Perfect with soups, stews, and family dinners

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What Makes These Biscuits So Good?

The secret is keeping everything cold and mixing the dough as little as possible. Cold butter creates flaky layers, while sourdough discard adds moisture and a subtle tang that balances the rich cheddar cheese.

A generous brush of melted garlic butter after baking gives these biscuits their signature flavor and beautiful golden finish.

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Ingredients

• 2 cups all purpose flour
• t tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 tsp garlic powder
• 1/2 cup cold butter cubed
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded parmesan cheese
• 1/2 cup sourdough discard
• 3/4 cup milk
• 1 tbsp honey

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Equipment You’ll Need

• Medium mixing bowl
• Pastry cutter or fork
• Baking sheet
• Parchment paper (optional for easy clean up)

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How to Make Sourdough Garlic Cheddar Biscuits

Step 1

Preheat your oven to 425°F.

Line a baking sheet with parchment paper.

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Step 2

Combine flour, baking powder, baking soda, salt, and garlic powder

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Step 3

Add in cubed cold butter, mix with hands, fork, or pastry cutter until course crumbs form

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Step 4

Add in both cheeses and mix until evenly distributed

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Step 5

Add in sourdough discard, milk and honey and mix until well incorporated

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Step 6

Pull off dough in your desired size biscuit and drop onto a baking sheet, forming a rough shape. (dough will keep the shape you put it in so however you want them to look)

Leave about an inch or two between each biscuit.

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Step 7

Bake at 425 for 12-15 minutes, until the top is golden brown

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Step 8

Serve warm or let cool on a cooling rack.

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Tips for the Best Biscuits

• Use freshly shredded cheese instead of pre-shredded for better melting.
• Keep your butter cold until you’re ready to mix.
• Don’t overwork the dough.

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Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Reheat in a 300°F oven for a few minutes before serving.

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Can You Freeze Them?

Yes!

You can freeze baked biscuits for up to 3 months.

Allow them to cool completely before placing them in a freezer-safe container.

Warm in the oven until heated through. Optional to brush with a little garlic butter before serving.

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Variations

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Jalapeño Cheddar

Add one finely diced jalapeño for a little heat.

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Bacon Cheddar

Fold in ½ cup cooked, crumbled bacon.

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Fresh Herbs

Add chopped chives, parsley, or dill for extra flavor.

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What to Serve with Sourdough Garlic Cheddar Biscuits

These biscuits pair wonderfully with:

• Homemade chili
• Creamy potato soup
• Chicken noodle soup
• Beef stew
• Pulled pork sandwiches
• Barbecue chicken
• Roast chicken
• Holiday dinners

They’re also delicious split open with butter while still warm.

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Frequently Asked Questions

Are these like the Red Lobster Biscuits?

They’re inspired by the classic cheesy garlic biscuits but made from scratch with sourdough discard. 

Can I use active sourdough starter?

Yes. Active starter works just as well as discard in this recipe.

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Why are my biscuits tough?

Overmixing develops the gluten and can make biscuits dense instead of tender.

Mix only until the dough comes together.

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Can I make them ahead of time?

Yes. You can mix the dough and refrigerate it for several hours before baking.

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Can I use different cheeses?

Absolutely.

Try:

• White cheddar
• Colby Jack
• Pepper Jack
• Gouda
• Sharp Cheddar

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More Sourdough Recipes You’ll Love

If you enjoyed these cheddar sourdough biscuits, be sure to try:

• Sourdough Blueberry Muffins
• Sourdough Pancakes (easy, no overnight)
• Sourdough Hamburger Buns
• Sourdough Snickerdoodle Cookies
• Dutch Baby Pancake
• How to Feed a Sourdough Starter
• How to Store a Sourdough Starter
• Active Sourdough Starter vs. Sourdough Discard

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Final Thoughts

These cheddar sourdough biscuits are everything you want in a homemade biscuit—buttery, flaky, cheesy, and incredibly easy to make. Using sourdough discard adds just the right amount of flavor while helping reduce waste in your kitchen.

Whether you’re serving them with a comforting bowl of soup or adding them to your holiday table, this is one recipe your family will ask for again and again.