These sourdough discard cheddar biscuits are soft, cheesy, and buttery, with that familiar flavor inspired by classic Red Lobster–style cheddar bay biscuits. They come together quickly, use simple pantry ingredients, and are a great way to use up extra sourdough discard.
They bake up golden on the outside, tender on the inside, and are best served warm with an extra brush of melted butter.
Why You’ll Love These Cheddar Biscuits
- Inspired by Red Lobster cheddar biscuits
- Quick to make with no yeast or rise time
- A great way to use sourdough discard
- Soft, cheesy, and full of flavor
- Perfect as a side dish or snack
These biscuits are ideal for weeknight dinners, soups, or anytime you want something warm and comforting.
Ingredients You’ll Need
This recipe uses a simple biscuit dough made with flour, baking powder, sourdough discard, and plenty of shredded cheddar cheese. Garlic powder, onion powder, and a pinch of cayenne add flavor similar to the classic restaurant-style biscuits.
👉 Scroll down to the recipe card for exact measurements.
How to Make Sourdough Discard Cheddar Biscuits
Start by mixing all of the dry ingredients and seasonings in a bowl. Stir in the shredded cheese and optional chives. Once the butter is melted, add it to the bowl along with the sourdough discard and mix until just combined.
Scoop the dough onto a baking sheet and bake until the biscuits are golden brown. Finish them with a brush of melted butter and a sprinkle of parsley before serving.
Tips for the Best Cheddar Biscuits
- Do not overmix the dough. Stir just until everything comes together.
- Use freshly shredded cheese for the best texture and melt.
- Adjust seasonings to taste, especially garlic and cayenne.
- Serve warm for the softest, most flavorful biscuits.
Sourdough Discard Cheddar Biscuits
Ingredients
Method
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, baking powder, salt, garlic powder, onion powder, and cayenne pepper.
- Add the shredded cheddar cheese and chives (if using) and stir to combine.
- Melt the butter, then add the melted butter and sourdough discard to the bowl. Mix until everything is fully combined.
- Using an ice cream scoop or large spoon, scoop the dough onto the prepared baking sheet.
- Bake for about 14 minutes, or until the biscuits are golden brown.
- Remove from the oven and brush with additional melted butter. Sprinkle with parsley before serving.
Notes
- These biscuits are inspired by Red Lobster–style cheddar biscuits, with the addition of sourdough discard.
- Adjust garlic, onion powder, and cayenne to taste.
- Best served warm.
Frequently Asked Questions
Can I make these biscuits ahead of time?
These biscuits are best fresh, but you can bake them ahead of time and reheat before serving. See storage and reheating instructions below.
What does sourdough discard add to the biscuits?
Sourdough discard adds a slight tang and extra moisture, which helps keep the biscuits soft and flavorful.
Can I make these biscuits less spicy?
Yes. You can reduce or omit the cayenne pepper entirely if you prefer no heat.
Are these the same as Red Lobster cheddar bay biscuits?
They are inspired by Red Lobster–style biscuits but made with sourdough discard and simple pantry ingredients.
Storage and Reheating
Storage
Allow biscuits to cool completely. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Reheating
Reheat biscuits in a 300°F oven for a few minutes until warmed through. You can also microwave individual biscuits for about 15–20 seconds.
Freezer Instructions
Freezing
Once fully cooled, place biscuits in a freezer-safe bag or container. Freeze for up to 2 months.
Thawing and Reheating
Thaw at room temperature or overnight in the refrigerator. Reheat in the oven for best texture.
Taste just like Red Lobster’s biscuits! Yum!