Sourdough Cheddar Biscuits Recipe (Optional Jalapeno)

Flaky, buttery, and topped with a melted herb butter. This Sourdough Cheddar Biscuits Recipe (Optional Jalapeno) is just what you need if you are looking for a quick treat or complement to dinner.

Flaky, buttery, and topped with a melted herb butter. This Sourdough Cheddar Biscuits Recipe (Optional Jalapeno) is just what you need if you are looking for a quick treat or complement to dinner. The sharp cheddar cheese makes for a flavorful savory biscuit while the herb butter brings all the flavors together.

These would go perfectly served with soup, pasta or even as a breakfast sandwich with sausage and egg. I love that biscuits can be so quick to put together and you don’t compromise flavor. This is a great recipe if you are out of bread and need something quick. What would you make these sourdough biscuits for?

You guys love my original sourdough biscuit recipe, and you can find that recipe on the blog as well!

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Ingredients for Sourdough Cheddar Biscuits Recipe (Optional Jalapeno):

• All-Purpose Flour: The base of the recipe. I prefer all-purpose flour over bread flour in my biscuits.
• Baking Powder: A common ingredient in biscuits. Added to help make them nice and fluffy!
• Baking Soda: Added to help react with the buttermilk, also making these biscuits soft and fluffy.
• Sea Salt: A good biscuit needs a little salt. My favorite is Baja Gold Sea Salt.
• Unsalted Butter: Cold butter is the best for biscuits. I use mine straight from the refrigerator.
• Shortening: With this recipe you can either do all butter or half butter and half shortening. I prefer half shortening/half butter. The shortening version is softer and fluffier.
• Buttermilk: A biscuit’s best friend! Cold buttermilk adds flavor and loft to these biscuits. For best flavor and fluff, use buttermilk!
• Cheddar Cheese, Shredded: You can use whatever cheddar cheese you prefer. I love a sharp cheddar cheese and use Tillamook when I have it on hand.
• Sourdough Starter: I love using both active starter or sourdough starter discard to make these biscuits. If you need a sourdough starter you can get one in the Farm Store or make your own sourdough starter with Agnes’ help!
• Optional Fresh Jalapeno: Jalapeno is not an ingredient in the traditional cheddar cheese biscuit but when I was recipe testing these biscuits it was jalapeno season in the garden, and my husband loved the addition of the jalapeno. He said they were great with honey on them too!

Tools for Making Sourdough Cheddar Biscuits Recipe:

• Biscuit Cutter: I love having a couple options for sizes.
• Kitchen Scale: You can either use a scale or measuring cups and spoons for this recipe.
• Cheese Grater: I have both a box grater and a hand grater. I grab for one similar to this the most!
• Wire Rack: Perfect to cool your biscuits slightly before you devour them.

How to Reheat Homemade Biscuits So They Aren’t Soggy:

Leftover biscuits never seemed very good to me. They were always soggy and not very good. Then I decided to try to warm them up in the oven using a casserole dish and that did the trick. They stay flaky and not soggy.

To Reheat Leftover Biscuits:

• Preheat your oven to 300 degrees.
• Add the biscuits to a casserole dish that has a lid.
• Place the casserole dish in the oven with the lid on for 20 minutes.
• Remove from the oven and serve.

Long Ferment Option for Sourdough Cheddar Biscuits:

If you want the benefits of a fermented biscuit, you can follow the instructions in the recipe and after you shape them and place on a baking sheet, pop them in the fridge overnight or for 10-12 hours.

You can also freeze the biscuits at this point in a freezer-safe bag and bake straight from the freezer. You will want to increase the baking time for frozen biscuits. Around 15-17 minutes total.

Other Sourdough Recipes to Try:

• Sourdough Discard Flaky Biscuits
• Sourdough Pancakes
• Artisan Sourdough Bread Recipe
• Sourdough Discard Recipes

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Frequently Asked Questions:

Sourdough Cheddar Biscuits Recipe (Optional Jalapeno)

Ingredients for Sourdough Cheddar Biscuits:

• 2 ¼ cups (300g) all-purpose flour
• 2 tsp (6g) baking powder
• ¼ tsp (1-2g) baking soda
• ¾ tsp (4g) sea salt
• ½ cup (120g) COLD unsalted butter, optional substitute – ¼ cup shortening for a ¼ cup of the butter
• 2/3 cup (120g) buttermilk, cold
• ½ cup (120g) active sourdough starter (or sourdough discard)
• 1 cup (120g) sharp cheddar cheese, grated

Optional:

• 1 medium jalapeno, finely diced

Herb Butter for Tops:

• 3 T (45g) unsalted melted butter
• ¼ tsp sea salt
• 1 tsp dried parsley
• ¼ tsp garlic powder

Step-by-Step Instructions for Sourdough Cheddar Cheese Biscuits:

• Preheat your oven to 450 degrees. If you have the convection oven option, use that.
• To a large mixing bowl add the flour, baking powder, baking soda, and salt. Next, add the butter (or butter and shortening) to the flour mixture and cut it into the dry ingredients with either a fork or pastry cutter. You want the butter and shortening to be in small pieces and well incorporated throughout the flour mixture. This might take a few minutes to do well.
• Once the mixture resembles fine crumbs, toss in the shredded cheddar cheese and the diced jalapenos (if using), set aside.
• In a measuring cup or small bowl combine the buttermilk and sourdough starter. Stir until combined. Add the wet ingredients to the bowl with the dry ingredients.
• Mix until the biscuit dough starts coming away from the large bowl and then transfer to a clean work surface. It will become shaggy dough and still be “crumbly”. This happens quickly.
• Once it is on the clean work surface take and knead the biscuit dough by hand 10-12 times. Be careful not to overwork the dough.
• Next, pat the ball of dough until it is a circle, about 1 inch thick. You could use a rolling pin too, but I find my hands work well and help them not get too thin.

Shaping the Biscuits:

• Using a biscuit cutter cut biscuits and place them on an ungreased baking sheet. Make sure they don’t touch. You want to make sure to push the biscuit cutter straight down and back up.
• TIP: Don’t twist the biscuit cutter when you are cutting the biscuits or you won’t get a nice clean edge that will puff up nicely.
• Take the remaining dough and knead it slightly together again and cut out more biscuits until the dough is all gone.
• Place on an ungreased baking sheet, roughly 2 inches apart.
• NOTE: At this point you can cover your biscuits with plastic wrap and let them ferment in the fridge overnight or for 10-12 hours. Then just continue with the recipe as written below. They may need a couple of extra minutes to bake.
• Bake biscuits in a preheated oven for 10-12 minutes or until the bottoms are a light golden brown.

Instructions for the Melted Herb Butter:

• While the biscuits are baking, add to a small bowl, the melted butter, and seasonings. Mix until well combined.

• Remove from the oven and transfer the biscuits to a wire cooling rack. While they are still warm, use a pastry brush, brush the tops of the biscuits with melted herb butter. Serve warm and enjoy!
• Store leftovers in an airtight container for 3 days.

NOTES:

To Reheat Leftover Biscuits:

• Preheat your oven to 300 degrees.
• Add the biscuits to a casserole dish that has a lid.
• Place the casserole dish in the oven with the lid on for 20 minutes.
• Remove from the oven and serve.

Makes 8 Large Biscuits

Sourdough Cheddar Biscuits Recipe (Optional Jalapeno)

Flaky, buttery, and topped with a melted herb butter. This Sourdough Cheddar Biscuits Recipe (Optional Jalapeno) is just what you need if you are looking for a quick treat or complement to dinner.

By: Mariah Nienhuis

Serving Size: 8 biscuits

Print Recipe Pin Recipe

Ingredients

  

• 2 ¼ cups (300g) all-purpose flour
• 2 tsp (6g) baking powder
• ¼ tsp (1-2g) baking soda
• ¾ tsp (4g) sea salt
• ½ cup (120g) COLD unsalted butter, optional substitute – ¼ cup shortening for a ¼ cup of the butter
• 2/3 cup (120g) buttermilk, cold
• ½ cup (120g) active sourdough starter (or sourdough discard)
• 1 cup (120g) sharp cheddar cheese, grated

Optional:

• 1 medium jalapeno finely diced

Herb Butter for Biscuit Tops:

• 3 T (45g) unsalted melted butter
• ¼ tsp sea salt
• 1 tsp dried parsley
• ¼ tsp garlic powder

Instructions

 

Step-by-Step Instructions for Sourdough Cheddar Cheese Biscuits:

• Preheat your oven to 450 degrees. If you have the convection oven option, use that.
• To a large mixing bowl add the flour, baking powder, baking soda, and salt. Next, add the butter (or butter and shortening) to the flour mixture and cut it into the dry ingredients with either a fork or pastry cutter. You want the butter and shortening to be in small pieces and well incorporated throughout the flour mixture. This might take a few minutes to do well.
• Once the mixture resembles fine crumbs, toss in the shredded cheddar cheese and the diced jalapenos (if using), set aside.
• In a measuring cup or small bowl combine the buttermilk and sourdough starter. Stir until combined. Add the wet ingredients to the bowl with the dry ingredients.
• Mix until the biscuit dough starts coming away from the large bowl and then transfer to a clean work surface. It will become shaggy dough and still be “crumbly”. This happens quickly.
• Once it is on the clean work surface take and knead the biscuit dough by hand 10-12 times. Be careful not to overwork the dough.
• Next, pat the ball of dough until it is a circle, about 1 inch thick. You could use a rolling pin too, but I find my hands work well and help them not get too thin.
• Using a biscuit cutter cut biscuits and place them on an ungreased baking sheet. Make sure they don’t touch. You want to make sure to push the biscuit cutter straight down and back up.
  
• TIP: Don’t twist the biscuit cutter when you are cutting the biscuits or you won’t get a nice clean edge that will puff up nicely.
• Take the remaining dough and knead it slightly together again and cut out more biscuits until the dough is all gone.
• Place on an ungreased baking sheet, roughly 2 inches apart.
• NOTE: At this point you can cover your biscuits with plastic wrap and let them ferment in the fridge overnight or for 10-12 hours. Then just continue with the recipe as written below. They may need a couple of extra minutes to bake.
• Bake biscuits in a preheated oven for 10-12 minutes or until the bottoms are a light golden brown.

Instructions for the Melted Herb Butter:

• While the biscuits are baking, add to a small bowl, the melted butter, and seasonings. Mix until well combined.
• Remove from the oven and transfer the biscuits to a wire cooling rack. While they are still warm, use a pastry brush, brush the tops of the biscuits with melted herb butter. Serve warm and enjoy!
  
• Store leftovers in an airtight container for 3 days.

Notes

REHEATING INSTRUCTIONS: Preheat your oven to 300 degrees. Add the biscuits to a casserole dish that has a lid. Place the casserole dish in the oven with the lid on for 20 minutes. Remove from the oven and serve.

This recipe is a staple in our family. We love having biscuits and gravy or biscuits and soup. There are so many ways you can enjoy these fluffy biscuits with all their flaky layers!

Tried this recipe? I’d love to hear your thoughts below and if you have any questions make sure to drop them below!