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Gluten Free Sourdough Cheddar Biscuits by Wonders of Cooking food blog

Gluten Free Sourdough Cheddar Biscuits | Best Sourdough Discard Recipes

5 from 2 votes

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Prep Time: 15 minutes
Cook Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 5 minutes
Yield: 12 biscuits
Gluten Free Sourdough Cheddar 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.
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Author: Madison @ Wonders of Cooking

Equipment

Ingredients

For Cheddar Biscuits:

  • 1 ¾ cup (265g) high quality gluten free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
  • 1 tablespoon (12g) granulated sugar
  • 1 tablespoon (10g) baking powder
  • ½ teaspoon (2g) baking soda
  • 1 ½ teaspoon (10g) salt
  • 6 tablespoon (80g) cold unsalted butter cubed
  • 1 cup (4 oz) cheddar cheese shredded
  • ½ cup (140g) cold gluten free sourdough discard preferably from a brown rice or sorghum starter
  • ¾ cup (190g) cold buttermilk (make your own with 1 tablespoon vinegar or lemon juice + ¾ cup milk)

For Biscuit topping:

  • melted butter
  • additional buttermilk

For Cheddar Bay Biscuits (optional):

  • ¾ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon Old Bay seasoning
  • 1 tablespoon freshly chopped parsley or 1 teaspoon dried parsley

Instructions

  • 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.
    1 ¾ cup (265g) high quality gluten free all purpose flour containing xanthan gum, 1 tablespoon (12g) granulated sugar, 1 tablespoon (10g) baking powder, ½ teaspoon (2g) baking soda, 1 ½ teaspoon (10g) salt
  • If making Cheddar Bay Biscuits, stir in the seasonings here.
    ¾ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon Old Bay seasoning, 1 tablespoon freshly chopped parsley
  • Add in the cubed, cold butter. 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.
    6 tablespoon (80g) cold unsalted butter
  • Stir in the shredded cheddar cheese until spread evenly throughout.
    1 cup (4 oz) cheddar cheese
  • Add in the buttermilk and the sourdough discard. Mix until the mixture forms a dough and is well incorporated.
    ½ cup (140g) cold gluten free sourdough discard, ¾ cup (190g) cold buttermilk
  • 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.
    additional buttermilk
  • Remove from the oven and immediately brush with melted butter. Allow to cool completely before storing. For Cheddar Bay: Top with fresh chopped parsley.
    melted butter
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Calories: 171kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 521mg | Potassium: 35mg | Fiber: 2g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 0.5mg | Calcium: 158mg | Iron: 1mg
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