These Sourdough Discard Cheddar Bay Biscuits are light, fluffy, and packed with cheesy, garlicky flavor—just like the classic restaurant version, but made from scratch with a sourdough twist.
Confession time: I’ve only eaten at Red Lobster once in my life, but I still think about those warm, buttery cheddar bay biscuits. They were hands down the best part of the entire meal—and honestly, the only part I remember.
Since then, we’ve grabbed the boxed mix a few times for a quick fix at home, but I wanted to create something from scratch—something that tastes just as good (or better!) and puts my sourdough discard to good use. After several rounds of testing and tweaking, I’m so excited to share this final version with you. It’s everything I was hoping for.
These biscuits are light and fluffy on the inside, with crisp golden edges, layers of melty cheddar, and a punch of garlic-herb flavor in every bite. They’re brushed with a buttery topping that soaks right in for that signature Red Lobster-style finish. And the best part? They come together with just 10 simple ingredients and can be on your table in about 30 minutes.
Whether you serve them alongside soup or salad, pair them with eggs and bacon, or just sneak one warm from the pan (my kids definitely do), these cheesy sourdough biscuits are guaranteed to be a hit.
Tips for the Best Sourdough Cheddar Bay Biscuits
1. Use cold ingredients.
Cold butter is key to flaky, tender biscuits. I like to grate it straight from the fridge (or freezer) using this grater—it helps distribute the butter evenly without overmixing. Cold sourdough discard straight from the fridge works perfectly too!
2. Don’t overmix.
Once you add the wet ingredients to the dry, mix just until the dough comes together. It’s okay if it looks a little shaggy—overmixing can make your biscuits tough instead of soft and fluffy.
3. Freshly shredded cheese melts better.
Pre-shredded cheese will work in a pinch, but freshly shredding a block of sharp cheddar makes a big difference. It melts more smoothly and adds even more cheesy flavor to every bite.
4. Adjust the garlic to taste.
If your family loves a strong garlic flavor, feel free to add a little extra garlic (or garlic powder) to the dough or the melted butter topping. I like to keep it balanced so the cheese still shines through. I prefer to use fresh garlic, but I’ve also included garlic powder measurements in my recipe below.
5. Bake until golden brown.
Every oven is a little different, so keep an eye on the biscuits during the last few minutes of baking. You’re looking for lightly crisp edges and a golden top—this gives them the best texture and flavor.
6. Don’t skip the buttery topping.
That final brush of melted butter, garlic, and herbs gives these biscuits their signature “cheddar bay” flavor. Be generous! It soaks into the tops and adds so much goodness.
Cheddar Bay Biscuits
Equipment
- Medium mixing bowl
- Kitchen scale
- Cheese grater or food processor
- Sheet Pan
- 1/4 cup scoop
Ingredients
For the Biscuits
- 150 grams all purpose flour
- 13 grams baking powder
- 8 grams salt
- 113 grams butter, frozen and grated
- 2 tablespoons fresh parsley, minced (or 2 teaspoons dry parsley)
- 1 tablespoon fresh chives, minced (optional)
- 2 cloves garlic, minced (or 1/4 teaspoon garlic powder)
- 160 grams sharp cheddar cheese, freshly grated
- 225 grams sourdough discard (cold from the fridge)
- 20 grams whole milk or cream
For the Topping:
- 60 grams butter, melted
- 2 tablespoons fresh parsley, minced (or 1 teaspoon dry parsley)
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
Instructions
Combine Dry Ingredients
- In a large mixing bowl, combine flour, baking powder, salt, garlic and parsley. Mix until everything is combined.
- Add the cold grated cheese and grated frozen butter. Gently mix until dry ingredients are incorporated. Set aside.
Combine Wet Ingredients
- In a small mixing bowl, combine cold sourdough discard and milk or cream. Whisk together to combine well. Make sure you don't have any big clumps of discard in the mixture.
Make Your Biscuit Dough
- Pour wet ingredients into the dry ingredients.
- Gently mix until just combined. The key to really flakey biscuits is not overmixing. Your dough will probably look shaggy and that’s okay. If you want to ferment this dough, place it in the fridge for 60 minutes or up to 24 hours.
- We like to make these are drop biscuits and use a 1/4 cup scoop, but you can also gently roll your biscuits out and cut them into circles or squares.
- Scoop biscuits onto a greased sheet pan.
- Bake at 425 °F for 15-20 minutes until biscuits are gold brown and cooked through.
Prepare the Topping
- While the biscuits are baking, make the topping butter mixture. Using a small sauce pan, melt butter and garlic. Let the garlic gently simmer in butter until fragrant. Add the parsley and a pinch of salt and stir to combine. Remove from heat.
- Brush butter over hot biscuits and enjoy warm.
Notes
Some of the links on this page are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no extra cost to you. These commissions help support the content I create and allow me to continue providing valuable information. I only recommend products and services that I trust and believe in.
Leave a Reply