Easy Sourdough Cheddar and Herb Biscuits Recipe
Try these sourdough cheddar herb biscuits for your next breakfast and wow your family with the incredible flavor!
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I would have to say that my favorite meal of the day is breakfast! Being from the south, there’s nothing better than biscuits and gravy!
How about giving those biscuits a little boost with sourdough, cheddar cheese, and herbs? They are so similar to the popular cheddar bay biscuits!
You will absolutely love these sourdough biscuits! This recipe makes fluffy biscuits that are a perfect way to start the day!
These are drop biscuits meaning they are not cut out with a biscuit cutter, but rather scooped onto the hot skillet for baking.
Drop biscuits don’t require you turn the dough on a lightly floured surface or use a biscuit cutter or cookie cutter.
If you are brand new to sourdough and want to make your own sourdough starter, try my easy method for starting a sourdough starter
This recipe works with either active sourdough starter or sourdough discard.
Looking for another great sourdough breakfast idea, my sourdough pancakes are the perfect Sourdough Breakfast
What is Active Sourdough Starter?
Active starter is starter that has been fed within the last 24 hours. It is bubbly and has a pleasant smell.
What is Sourdough Discard?
Sourdough starter discard is hungry starter. It hasn’t been fed recently and has a liquid on top and an acetone odor.
For my favorite sourdough bread recipe, try my Freshly Milled Sourdough Sandwich Bread
Ingredients you need to make these sourdough cheddar biscuits
- Flour – I use freshly milled soft white wheat flour. You can use all purpose flour, bread flour, or whole wheat flour.
- Sourdough Starter – You can use active sourdough starter or sourdough discard.
- Milk – Use whole milk, skim milk, buttermilk, or a milk alternative.
- Olive Oil – May use melted butter as well.
- Sharp Cheddar Cheese – I buy it by the block and grate it on a cheese grater.
- Herbs – Use either fresh herbs or dried herbs in any combination you prefer. I used dried Italian seasoning for this recipe.
- Baking Powder
- Baking Soda
- Salt
For full ingredient amounts, see recipe card below
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For milling my own flour, I use the Nutrimill Impact Grain Mill
For baking my biscuits, I use the Field 10 inch Cast Iron Skillet
How to make Sourdough Cheddar Herb Biscuits
Long Fermented Version
In a large bowl, mix the flour and olive oil. You can use a pastry cutter to mix the oil into the flour until there are crumbles the size of peas.
Add the sourdough starter and the milk.
Mix just until combined.
Cover with plastic wrap and let biscuit dough rise overnight at room temperature or up to 24 hours.
The next morning, put a 10 inch cast iron skillet in the oven and preheat to 425 degrees F. Alternatively, you can use a baking sheet (not preheated). This is what I used for this batch.
Add the cheese, herbs, baking soda, baking powder, and salt.
Mix just until combined.
Scoop the mixture onto the hot skillet with a 1/4 cup cookie scoop. Leave the dough in a mound.
Bake in preheated oven for 15-18 minutes or until golden brown.
Brush the tops of the biscuits with melted butter for even more flavor!
For Quick Version
Preheat a 10 inch cast iron skillet or you can use a baking sheet (not preheated) in the oven to 425 degrees F. The baking sheet method is what I used for this batch.
In a large mixing bowl, add the dry ingredients. Add the olive oil to the flour mixture and mix until crumbly.
Add the sourdough starter and milk. Mix until combined.
Fold in the herbs and cheese.
Scoop batter onto the hot skillet using a 1/4 cup cookie scoop. Leave in a mound.
Bake biscuits 15-18 minutes or until golden brown.
Brush top of the biscuits with melted butter.
Cool on a wire rack.
Alternatively, you can bake these on a parchment paper lined baking sheet
Storage
Store biscuits in an airtight container on the counter for up to 3 days.
Freeze in freezer-safe bag for up to 3 months.
Variations
Add green onions and garlic powder for even more flavor. The green onions gives a fresh taste to the homemade biscuits.
Sourdough Cheddar Herb Biscuits
Equipment
- 1 10 inch cast iron skillet or 1/4 Baking Sheet
Ingredients
- 2 1/2 cups flour I use freshly milled soft white wheat
- 1/3 cup olive oil May use melted butter
- 1/2 cup sourdough starter
- 1/2 cup milk
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp dried herbs May sub with 2 tbsp fresh herbs
- 1 cup grated sharp cheddar cheese
Instructions
- In a large mixing bowl, add the flour and olive oil. Mix until it resembles coarse crumbs.
- Add the starter and milk.
- Cover with plastic wrap and ferment overnight or up to 24 hours.
- The next morning, preheat the cast iron skillet in the oven to 425 degrees F.
- Alternatively, use a 1/4 baking sheet that has not been preheated. (This is the method I used for this batch)
- Add the remainder of the ingredients and mix until just combined.
- Scoop the biscuit batter onto the hot skillet with a 1/4 cup cookie scoop.
- Bake in preheated oven for 15-18 minutes or until golden brown.
- Brush tops with melted butter.
