The Best Sourdough Cheddar Bay Biscuits
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Sourdough Cheddar Bay Biscuits
I used to think I needed a special recipe for sourdough biscuits. Whether I wanted traditional sourdough biscuits, butter swim biscuits, or those irresistible cheddar bay drop biscuits, I’d go hunting for some special recipe. But after a lot of trial and error, I realized I didn’t need to reinvent the recipe—I could take my tried-and-true biscuit recipe and simply stir in about 1/2 cup of sourdough starter (discard or active). That one addition turns beautiful southern biscuits into a sourdough delight. No conversion, no substitutions.
These sourdough cheddar bay drop biscuits with Crisco shortening and buttermilk are proof. They’re fluffy like a true Southern biscuit, have that tangy sourdough flavor, and are packed with melty cheddar cheese. To finish, I brush them with melted garlic butter and parsley—because that’s what makes them shine. They’re just as good as the Red Lobster biscuits, if not better.
We love serving these with fish, chili, pasta, salads, soups, or even on their own as a snack. They’re fast, no-fuss, and incredibly delicious.
Why You’ll Love This Recipe
- Drop biscuit style: No rolling, cutting, or fussing. Just mix, drop, bake, and eat.
- Fluffy texture: The combo of Crisco shortening and buttermilk makes these as soft and tender as any Southern biscuit.
- Sourdough flavor: Use discard for a mild tang or active starter for a little lift and extra sourdough punch.
- Cheddar Bay twist: Packed with cheddar cheese and brushed with garlic butter, these taste like the best restaurant biscuits—only better, because they’re homemade.
Crisco
I know that crisco has been vilified in the healthy eating sphere, but shortening is what makes the best biscuits. You can swap this out for an equal amount of cold butter, but it wont’ be quite as good. The crisco just melts into the flour and make the biscuits moist and fluffy.
Buttermilk
Just like regular southern style biscuits, buttermilk is imperative. It lends flavor and contributes to the texture of the dough. Don’t skimp out on this. I know you’ll be tempted to use milk, or to make “homemade buttermilk” somehow, but just trust me here. Find real buttermilk for these biscuits.
Cheese
I’m a cheese eater. Love all types of cheese. I will eat it plain. Hot or cold. On almost anything. And I never trust a recipe to tell me the correct amount of cheese. it always needs more! That being said, this recipe uses an 8 oz block of sharp cheddar. Trust me when I say that it has to be hand grated. Don’t buy shredded cheese. Or do. That’s your prerogative. But definitely use sharp cheddar, or even extra sharp. For beautiful biscuits, get the orange kind. The white kind just wont stand out from the biscuits.
Butter
The garlic butter drizzle is the real star of Cheddar bay biscuits. If you really want a special treat, use a fancy butter like a grassfed option, kerrygold, or an amish made butter. I make way more than the biscuits really need because I like for my biscuits to be almost soggy with all the butter.
Ingredients to make The Best Sourdough Cheddar Bay Biscuits
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 Tbs Crisco shortening
- 1 cup buttermilk
- 1/2 cup sourdough starter (discard or active)
- 8 oz block sharp cheddar cheese, shredded
- 1 or 2 sticks melted butter
- ½ teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
Tips From My Kitchen
- Crisco + buttermilk = Southern biscuit magic. Don’t skip this combo—it gives the biscuits their signature fluff.
- Starter type matters. Both sourdough discard and active starter work. Discard gives mild flavor, while active starter adds a little more lift and tang.
- Cheese choice. Sharp cheddar gives the most flavor, but feel free to experiment with Colby Jack or Parmesan.
- Storage. Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.
Serving Ideas
These sourdough cheddar bay drop biscuits pair beautifully with:
Creamy soups (like broccoli cheddar or potato)
Grilled or baked fish
A warm bowl of chili
Pasta night (especially Alfredo or spaghetti)
Fresh garden salads
Tips to help when you’re making Sourdough Cheddar Bay Biscuits
- Shred your own cheese. It melts smoother and gives the biscuits a better distribution of that cheesy goodness.
- Use aluminum free baking powder. The regular kind might turn gray while fermenting, but it’s fine.
- Dip the biscuits into the garlic butter and let them soak up the sauce for a few moments.
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FAQs
These sourdough cheddar bay drop biscuits with Crisco and buttermilk are one of those recipes that feel fancy but come together with pantry staples. Whether you serve them with Sunday supper or weeknight chili, they’ll disappear fast.
Don’t forget to pin this recipe so you can make it again and again!
📌 Pin this recipe: Sourdough Cheddar Bay Drop Biscuits (fluffy, cheesy, garlicky, and perfect with everything from fish to chili).
Sourdough Cheddar Bay Drop Biscuits
Equipment
Ingredients
Biscuit dough
- 2 Cup flour
- 2.5 tsp baking powder
- 1 tsp salt
- 6 Tbs Crisco
- 1 Cup buttermilk
- 1/2 cup starter or discard
Garlic butter
- 1 stick butter
- 1 tsp garlic powder
- 1 TBS parsley
Instructions
- Mix flour, baking powder, and salt.
- Cut in shortening until crumbly.
- Stir in buttermilk and sourdough starter.
- Fold in cheddar cheese.
- Cover and allow dough to ferment for 1-8 hours, or overnight in the fridge.
- Preheat oven to 425°.
- Drop dough onto sheet with spoons (crispy edges) or ice cream scoop (uniform biscuits).
- Bake 15–18 minutes.
- Brush hot biscuits with garlic butter and parsley. Serve warm.
One of our family favorites
These are incredible!! I made this recipe to go with potato soup. There is so much flavor it’s hard to describe. The sourdough gives so many layers of nuttiness and savory flavors to the biscuit, plus the cheese and garlic butter. Add that to a creamy bowl of soup and it’s perfection. 10/10. 100% will be making these regularly.
These sourdough cheddar bay biscuits are absolutely incredible—soft, fluffy, and so cheesy with that perfect garlic butter finish. I really appreciated the tip about using Crisco with buttermilk for true Southern-style biscuits, it made all the difference. Living here in Georgia, we eat a lot of chili and seafood during the cooler months, and these biscuits are going to be my new go-to side for family dinners and church potlucks. They taste just as good as the restaurant version, but even better because they’re homemade. Thank you for sharing such an easy, flavorful recipe!