🧀 Sourdough Cheddar Bay Biscuits

Fluffy, buttery, cheesy, and garlicky with a fresh herb finish—these are the biscuits you'll crave again and again.

Think Red Lobster, but better. These Sourdough Cheddar Bay Biscuits are made with real ingredients, fresh herbs, and sourdough discard for a touch of tang and a perfectly tender bite. They're brushed with a garlic-herb butter right out of the oven and taste absolutely incredible warm.

Keep the butter cold! It’s key to getting flaky layers.
You can sub dried herbs if needed—use half the amount.
Serve warm for best flavor (they reheat well too!).

What’s not to love?! A buttery fluffy biscuit with cheese, garlic & fresh herbs added…. Seriously chef’s kiss🤌🏻

If you’re a fan of homemade bread, don’t miss my Sourdough Sandwich Rolls for soft, fluffy buns, and my Easy No-Knead Sourdough Sandwich Bread — both great recipes to add to your baking repertoire. Whether you’re making sandwiches or just enjoying fresh bread, these recipes have you covered.

Prep Time 10 mins

Cook Time 30 mins

Rest Time 10 mins

Total Time 50 mins

Difficulty: Beginner

Cooking Temp: 425 F

Description

These sourdough cheddar bay biscuits are buttery, garlicky, and full of cheesy flavor! A fluffy, easy-to-make sourdough discard recipe brushed with herbed garlic butter.

Ingredients

Biscuit Dough

1 cup all-purpose flour
1 tsp salt
2 tsp baking powder
3/4 tsp garlic powder
2/3 cup shredded cheddar cheese
1/2 tbsp chopped fresh chives
1/2 tbsp chopped fresh parsley
1/2 cup cold butter, cubed
1 cup sourdough discard (room temperature)
2 tbsp milk

Garlic Herb Butter

3 tablespoons melted butter
1-2 cloves garlic cloves, finely chopped
1/2 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh chives

Instructions

1
In a large mixing bowl, whisk together the flour, salt, baking powder, and garlic powder.
2
Stir in the shredded cheddar cheese, chopped parsley, and chives.
3
Add the cubed cold butter and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse, damp sand, with some larger butter pieces remaining.
4
Pour in the sourdough discard and milk, then mix until just combined—do not overmix.
5
Transfer the dough to a floured surface, gently flatten into a 1-inch thick disk, and cut into 6 to 8 biscuits.
6
Place on a parchment-lined baking sheet and bake at 425°F for 20 to 25 minutes or until golden brown.
7
While the biscuits are baking, mix the melted butter, garlic, parsley, and chives in a small bowl.
8
As soon as the biscuits come out of the oven, brush them generously with the garlic herb butter and serve warm.

Keywords: sourdough cheddar bay biscuits, sourdough biscuits, sourdough discard biscuits, cheesy sourdough biscuits, garlic butter biscuits, fluffy sourdough biscuits, sourdough biscuit recipe, cheddar biscuits with sourdough, sourdough cheese biscuits, homemade cheddar bay biscuits