Sourdough Cheddar Bay Biscuits (Better Than Red Lobsters)
My sourdough cheddar bay biscuits are even better than Red Lobster’s. These biscuits have a soft, fluffy interior with specks of sea salt and mild garlic, all topped with a light coating of herb butter. The sourdough adds a perfect tang, creating a unique flavor profile you won’t be able to get enough of.
This recipe post includes a video tutorial so you can make it alongside me, step-by-step!
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This recipe combines the fluffiness of regular sourdough biscuits with the delicious savory flavors of cheese, garlic, and herbs. Enjoy them as a snack, as a side with supper, or even topped with hamburger gravy for a delicious brunch!
The best way to describe these homemade cheddar bay biscuits is in my husband’s words: “These are better than Red Lobsters!” These delightful biscuits are not only perfect for any occasion, but they also have the power to impress your family, friends, and guests. Whether you’re hosting a football watch party, a cozy Christmas gathering, or a festive 4th of July celebration, these biscuits deserve a spot on your menu.
Sourdough Cheddar Bay Biscuits Recipe Inspiration
I’ve loved Red Lobster’s Cheddar Bay Biscuits since I was a child. I remember my parents taking us up there to eat for special occasions, and my favorite part of the meal was the biscuits. After the restaurant began selling their biscuit mix in the store, my mom would buy the mix and whip them up at home. I couldn’t believe we had their biscuits on our supper table.
This led me to create my version years later, which is what my husband and I enjoy every time we have a craving. When I first made a batch for my mom and in-laws, they all couldn’t get enough. That’s when I knew I had created something special. I know you’ll love this recipe just as much as our entire family!
Why You’ll Love This Recipe
- Promotes better gut health with sourdough
- Simple supper side to prepare
- Tastes better than Red Lobster’s
- Healthier biscuit recipe (not full of junk)
- Everyone will love them
- Great side to serve when hosting guests or taking to a gathering
- Can easily freeze them baked or unbaked for later
Sourdough Cheddar Bay Biscuits Ingredients
Sourdough Cheddar Bay Biscuits
- 2 1/3 cups all-purpose flour (organic is best)
- 1/2 tsp ground black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups shredded mild cheddar cheese
- 1/3 cup cold butter
- 1/2 cup sourdough starter (fed or discard)
- 3/4 cup water (or buttermilk)
Garlic Butter Topping
- 2 Tbsp melted butter
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/4 tsp dried parsley (optional)
Kitchen Tools You’ll Need
- mixing bowl
- cooling rack
- basting brush for brushing on herb butter
- box grater (for cheese)
- biscuit cutter
- large sheet pan
My Tips for the Best Biscuits
- Feed your sourdough starter for 4–12 hours before using it in this recipe.
- Use cold stick butter rather than warm stick butter or margarine.
- Use buttermilk instead of water for a rich, delicious flavor.
- Don’t handle the biscuit dough for too long to keep it fluffy and light.
- Never knead biscuit dough; just fold it over to combine and create layers.
- After cutting the first round of biscuits out of your dough, don’t work it together to cut out another round. Instead, roll that dough into logs and place them around the biscuits on the sheet pan edges. This will help them rise upward, not outward, and ensure all biscuits have layers.
How to Make Sourdough Cheddar Bay Biscuits
Sourdough Cheddar Bay Biscuits
Biscuits
Prepare a large sheet pan with parchment paper or lightly grease pan with butter, sprinkle on flour, and turn upside down to get rid of excess.
Combine flour, baking soda, baking powder, garlic powder, onion powder, pepper, salt, and shredded cheese in a mixing bowl.
Use a cheese grater to shred butter or cut cubes of butter into the flour mixture with a fork until pea-sized.
Add in water and sourdough starter, mixing until combined (if you can’t get all the flour combined right now, that’s okay).
Turn dough out on the counter and combine fully with your hands; don’t knead (add 1-2 Tbsp extra liquid if needed).
Fold dough in half, then in half again. Do this twice to create layers.
Use your hands to gently form a 6×8 rectangle about 1 1/2 inches thick (don’t overwork the dough).
Cut biscuits out with a biscuit cutter or mason jar with a straight up-and down motion. Do not turn the cutter; it’ll seal the biscuits and prevent layers. Place each biscuit on the sheet pan 1-2 inches apart.
When done cutting biscuits, don’t combine the excess dough for more cutting. Instead, roll the excess dough into 4 logs to place around the biscuits on the outer edges of the baking sheet.
Place in the oven and bake at 400 degrees Fahrenheit for 16–20 minutes (tops will be golden brown and set).
Garlic Butter Topping
While the biscuits are baking, add melted butter, garlic powder, pepper, parsley (optional), and salt in a small bowl, stirring until combined. Set aside.
When biscuits are finished baking, immediately brush them with the garlic butter on the tops and sides until all is used up. Enjoy!
Video Tutorial
Storage Instructions
Store baked biscuits in the fridge for 3-5 days in a glass air-tight container.
Freezing Instructions
Freeze both baked biscuits or shaped biscuit dough for up to 3 months in a freezer-safe, airtight glass container or freezer baggies. If freezing the dough, place the unbaked biscuits on a sheet pan lined with parchment paper and freeze for 4 hours. Then place the frozen biscuits into a gallon-sized freezer bag to store.
Reheating Biscuits Instructions
The best way to reheat leftover cheddar bay biscuits is in a toaster oven or regular oven. Take them out of the fridge and their containers, then place them on a baking sheet. Stick biscuits in the oven, then preheat to 400 degrees Fahrenheit. After the oven reaches this temperature and bake until warm. Enjoy like normal!
What to Serve with Cheddar Bay Biscuits
- Top with homemade hamburger gravy for breakfast, lunch, or supper biscuits and gravy
- Serve along side homemade Nashville hot chicken nuggets
- Serve with slow cooker cajun chicken alfredo
- Enjoy as a snack with a tall glass of homemade iced peach tea
Recipe FAQ
Why are Cheddar Bay Biscuits so good?
It’s really hard to say haha! But I know the mixture of herbs, butter, cheese, and sourdough does all the magic when combined.
What does the sourdoughs starter do in this recipe?
The sourdough acts like yeast and helps the biscuits rise while maintaining a light fluffy crumb.
Is it best to use unsalted or salted butter?
It doesn’t matter which one you use. I use salted but unsalted won’t make a difference in flavor or texture.
Do these biscuits freeze well and if so how do I reheat them?
These biscuits freeze well both unbaked and baked. I recommend freezing the cutout biscuits before they’re baked for the best flavor. When you’re ready to bake them, preheat the oven to 400 degrees, add as many biscuits as you’d like to a sheet pan, and bake for 18-20 minutes. Brush with the herb butter when they come out of the oven.
Do I have to add a sourdough starter?
Yes for this recipe, the sourdough gives these biscuits an amazing flavor profile.
Can I use sourdough discard instead of a fed starter for this recipe?
Yes! You can use either fed starter or discard.
What other types of cheese can I use?
You could use pepper jack, Colby jack, or any type of cheddar.
What substitute can I use for baking soda if I’m out?
You can use baking powder as a substitute, just double the amount needed for baking soda.
Can I use Bisquick for this recipe?
No, you’ll want to follow the recipe below and make it from scratch for the best flavor.
Try these Sourdough Biscuit and Scone Recipes
- The Fluffiest Sourdough Biscuit Recipe (Quick and Simple)
- Best Sourdough Jalapeno Cheddar Scones (Easiest Recipe)
- Sourdough Strawberry Scones From Scratch (with chocolate chips)
- Sourdough Honey Butter Biscuits From Scratch
- Sourdough Chocolate Chip Scones From Scratch
Full Printable Recipe
I love hearing how much you love my recipes, be sure to leave a review below! 😊
Sourdough Cheddar Bay Biscuits
Ingredients
Sourdough Cheddar Bay Biscuits
- 2 1/3 cups all-purpose flour
- 1/2 tsp ground black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups shredded mild cheddar cheese
- 1/3 cup cold butter
- 1/2 cup sourdough starter (fed or discard)
- 3/4 cup water (or buttermilk)
Garlic Butter Topping
- 2 Tbsp melted butter
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp salt
Instructions
Biscuits
- Prepare a large sheet pan with parchment paper or lightly grease pan with butter, sprinkle on flour, and turn upside down to get rid of excess.
- Combine flour, baking soda, baking powder, garlic powder, onion powder, pepper, salt, and shredded cheese in a mixing bowl.
- Use a cheese grater to shred butter or cut cubes of butter into the flour mixture with a fork until pea-sized.
- Add in water and sourdough starter, mixing until combined (if you can’t get all the flour combined right now, that’s okay).
- Turn dough out on the counter and combine fully with your hands; don’t knead (add 1-2 Tbsp extra liquid if needed).
- Fold dough in half, then in half again. Do this twice to create layers.
- Use your hands to gently form a 6×8 rectangle about 1 1/2 inches thick (don’t overwork the dough).
- Cut biscuits out with a biscuit cutter or mason jar with a straight up-and down motion. Do not turn the cutter; it’ll seal the biscuits and prevent layers. Place each biscuit on the sheet pan 1-2 inches apart.
- When done cutting biscuits, don’t combine the excess dough for more cutting. Instead, roll the excess dough into 4 logs to place around the biscuits on the outer edges of the baking sheet.
- Place in the oven and bake at 400 degrees Fahrenheit for 16–20 minutes (tops will be golden brown and set).
Garlic Butter Topping
- While the biscuits are baking, add melted butter, garlic powder, pepper, parsley (optional), and salt in a small bowl, stirring until combined. Set aside.
- When biscuits are finished baking, immediately brush them with the garlic butter on the tops and sides until all is used up. Enjoy!
Video
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WOW, these biscuits are way better than
Red Lobster biscuits!!!!!
These biscuits are so delicious 🤤 and soft!!
I love the garlic butter topping that is on top!!
I had Plum Branch Home’s Hamburger gravy recipe on these biscuits. It made a savory delicious meal!!!
These biscuits are delicious reheated up the next day!! And makes a great snack also.
Aww, thank you so much!! It always warms my heart to hear how much everyone loves these recipes!! My little freezer trick gives them the perfect pillowy texture! We love adding hamburger gravy on top, it makes the perfect meal! Thank you so much for leaving this review!
Hi! Do these freeze well? How would you go about reviving them?
Hello! Yes, these biscuits freeze well both baked and unbaked. I recommend freezing the cutout biscuits before they’re baked for the best flavor. Place the unbaked biscuits on a sheet pan lined with parchment paper and freeze for 4 hours. Then place the frozen biscuits into a gallon-sized freezer bag to store for up to 3 months. When you’re ready to eat them, preheat the oven to 400 degrees, add as many biscuits as you’d like to a sheet pan, 1-inch apart, and bake for 18-20 minutes. Brush with herb butter when they come out of the oven.
If you prefer to bake the biscuits ahead and then freeze them, you can either let the biscuits thaw overnight in the fridge and then warm them on a sheet pan in the oven at 400 degrees for 5-6 minutes or you can stick the frozen biscuits into the oven at the same temperature until warm. You can always brush more herb butter on top if you prefer.
These are so good and easy!
Thanks so much! I’m so glad you enjoyed them!
oh my gosh. I think my husband will love me just a little more if I make these.
Oh, I’m sure he will! My husband loves these biscuits so much!
I can’t wait to try these!
You’re going to love them!
This sounds so good! I can’t wait to give this recipe a try. My mouth is watering at the thought! Thank you
You’re so welcome! I know you’ll love them just as much as we do!
I can’t wait to try these!
I’m excited for you to try them!
Look at those beautiful, fluffy layers! Perfection!
Thank you so much!
Oh my! These look so good! I can’t wait to make some!
Thank you so much! They are amazing!
I don’t see where they’re out in the freezer. I read the recipe and I read the whole post. But nowhere do I see put in the freezer. But the recipe says freezer time 30 minutes.
Sorry about that, when I updated the recipe I forgot to take off the freezer time at the top.
A fail for me. I think I had too much moisture. I had no trouble mixing the dry ingredients in step 4, my biscuits took longer to bake and didn’t rise well. For reference, I used sourdough discard and water. I’m sure they will still taste good though.
Oh no! So sorry to hear that. Sometimes if your sourdough starter is more hydrated (which is completely normal, they’re all so different), you’ll run into that issue along with the longer bake time and them not rising. My tip is to feed your starter a 2:1 ratio of flour to water 4-12 hours before you use it for this recipe. This will thicken it. You don’t have to use a fed starter for these biscuits but this should help with your consistency.
These were delicious! I did not do the folding step. I chose to make drop biscuits with the dough after it was mixed instead and double the melted butter topping. They still cooked for about 15-20 min.
Thank you so much for sharing! Doing drop biscuits is a wonderful variation for this recipe. So glad you enjoyed them!
This look delicious! My youngest would love these.
Thank you so much!