Gluten Free Sourdough Cheddar Biscuits | Best Sourdough Discard Recipes

Gluten Free Sourdough Cheddar Biscuits are so much fun to make. These savory biscuits have a tender, flaky texture and a rich, cheesy flavor, which comes from the generous amount of cheddar cheese baked into them. They have a golden-brown crust that's slightly crisp on the outside, and they're incredibly buttery and soft on the inside. The sourdough adds a slight tang.

These cheddar biscuits are inspired by Red Lobster's Cheddar Bay Biscuits. I made these without the seasonings to make breakfast sandwiches, but I will also share how to put the "Bay" in them. It's too funny because I live near the Chesapeake Bay - heh, Old Bay? We put it on everything here.

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You will need gluten-free sourdough discard to make homemade strawberry poptarts, and preferably from a superfine brown rice flour or sorghum flour starter. If you don't have a gluten-free sourdough starter, you will first need to make one and can find out how with my guide on How to Make a Gluten Free Sourdough Starter.

Looking for More Gluten Free Sourdough Discard Recipes?

These are some of my favorite gluten free sourdough recipes that use up discard:

• Gluten Free Sourdough Chocolate Chip Muffins | Sourdough Discard Recipes
• Gluten Free Soft Pretzel Bites | Best Sourdough Discard Recipes
• Gluten Free Sourdough Sandwich Bread | Sourdough Discard Recipes
• Gluten Free Sourdough Pizza Crust - Best Sourdough Discard Recipes
• Gluten Free Sourdough Pie Crust - Sourdough Discard Recipes
• Gluten Free Sourdough Poptarts Recipe | Brown Sugar and Cinnamon
• Gluten Free Sourdough Poptarts | Homemade Strawberry Poptarts
• Gluten Free Sourdough Rolls | Best Fluffy Gluten Free Rolls Recipe

Ingredients for Gluten Free Sourdough Cheddar Biscuits:

Dry Ingredients:

• High quality gluten free all purpose flour containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag).
• Granulated sugar
• Baking powder
• Baking soda
• Salt

Wet Ingredients:

• Gluten free sourdough discard, preferably from a brown rice or sorghum starter. You can use cold discard straight from the fridge (or room temperature if just removed).
• Buttermilk. You can make your own by adding 2 teaspoon of lemon juice or vinegar to ¾ cup of milk. This method also applies to dairy-free milk.
• Butter
• Cheddar cheese

If Making Gluten Free Cheddar Bay Biscuits:

Add the following in with the dry ingredients:

• Garlic powder
• Onion powder
• Old Bay seasoning
• Fresh or dried parsley

How to Make Gluten Free Sourdough Cheddar Biscuits:

• Grease a cookie sheet with butter or nonstick cooking spray, or line with parchment paper or a silicone baking mat. Be sure to use a cookie sheet that can fit inside the fridge.
• Whisk together the dry ingredients in a large mixing bowl: gluten free flour, baking powder, baking soda, salt, and sugar. If making Cheddar Bay Biscuits, stir in the seasonings here.
• Add in the cubed, cold butter and use a dough cutter to work the butter into the flour until it resembles small peas. You can also grate the butter with a cheese grater.
• Stir in the shredded cheddar cheese until spread evenly throughout.
• Add in the buttermilk and the sourdough discard. Mix until the mixture forms a dough and is well incorporated.

• Using a cookie scoop, scoop the dough into 12 biscuits and drop them onto the prepared cookie sheet. These are drop biscuits. If making for breakfast sandwiches, you can flatten them with your hands. Leave at least ½ inch between the biscuits and the sides of the pan.
• Chill the unbaked biscuits in the refrigerator for 30 minutes.
• Meanwhile, preheat the oven to 425 F.
• Remove the biscuits from the fridge and brush them with additional buttermilk.

• Bake the biscuits for 15-20 minutes, or until golden brown and cooked through.
• Remove from the oven and immediately brush with melted butter. Allow to cool completely before storing. For Cheddar Bay: Top with fresh chopped parsley.

Equipment

You only need basic kitchen tools to make Gluten Free Sourdough Cheddar Biscuits. I recommend:

• A large cookie sheet is helpful so you only have to bake one batch and be done.
• A cheese grater for shredding your own cheese.
• I like to use a cookie scoop for scooping the drop biscuits.
• You can use a handheld electric mixer or stand mixer for mixing the biscuit dough. I tend to mix it by hand with a dough cutter.
• A basting brush or pastry brush for the buttermilk and melted butter.
• Don't want to make a gluten-free starter from scratch? This Sourdough Starter Culture packet gives you a head start with a dehydrated gluten-free sourdough starter culture and directions to follow to maintain it for years to come. I love this website because there's also cheesemaking, yogurt, kombucha, and fermented vegetable kits. (Use the code WONDERS15X on Cultures For Health's website to get 15% off!) The GF starter is also available for purchase on Amazon here.

How to Store Gluten Free Sourdough Cheddar Biscuits:

You can store these gluten free sourdough biscuits in an airtight container at room temperature for 2 to 3 days. If you want your biscuits to last longer, refrigerate them for up to 5 days.

You can also freeze these biscuits. To reheat: Thaw in the fridge or at room temp for 30 minutes, then warm in the microwave for 15-30 seconds, or in an oven heated to 350 F for 6-7 minutes. I froze and made breakfast biscuit sandwiches.

Notes:

• If your cookie sheet doesn't fit in the fridge, you can chill the dough in the bowl and then shape them after. Just be sure to work quickly!
• Shred your own cheddar cheese for this recipe. Pre-shredded cheese doesn't add nearly as much flavor.
• If making for breakfast biscuit sandwiches, you will want to press the biscuits flat after dropping them on the sheet pan. I also cut mine in half after they were baked.
• You can turn these into gluten free cheddar bay biscuits by adding in the seasonings with the dry mix.

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