Sourdough Cheddar Bay Biscuits (Better Than Red Lobsters)

Sourdough cheddar bay biscuits are incredibly flavorful treats that will satisfy your taste buds. These biscuits have a warm, fluffy dough with specks of sea salt and mild garlic, all topped with a light coating of herb butter. You may be familiar with the non-sourdough version served at Red Lobster across the United States.

This recipe combines the fluffiness of regular sourdough biscuits with the delicious savory flavors of cheese, garlic, and herbs. Enjoy them as a delightful evening snack, as a side with seafood or steak, or even topped with hamburger gravy for a delicious breakfast!

dough cut into biscuits
Source: Plum Branch Home

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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 Super Bowl party, a cozy Christmas gathering, or a festive 4th of July celebration, these biscuits deserve a spot on your menu.

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 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

Garlic Butter Topping

  • 2 Tbsp butter
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
cheddar bay biscuits
Source: Plum Branch Home

How to Make Sourdough Cheddar Bay Biscuits

Sourdough Cheddar Bay Biscuits

  1. First, combine the dry ingredients in a bowl: flour, baking soda, baking powder, garlic powder, onion powder, pepper, salt, and shredded cheese.
  2. Next, cut the cubes of butter into the flour mixture. You can use a fork to do this or a pastry cutter. Do this until the butter pieces are pea-sized. (Leave the rest of your stick of butter out on the counter to soften for the garlic butter topping you’ll make later)
  3. Then add in water and sourdough starter mixing until combined. Knead the dough 4-5 times gently with your hands. Shape dough into a 6″x6″ square on a floured surface.
  4. Next, cut the biscuits out with a biscuit cutter or a glass jar into 5 large biscuits. Then stick them on a sheet pan lined with parchment or a baking mat. Freeze for 1 hour (or 30 minutes if in a rush).
  5. Finally, preheat the oven to 425 degrees with a clean baking sheet inside to get it hot before baking the biscuits. When the oven is preheated, put the frozen biscuits on the hot baking sheet and bake for 13-15 minutes, until they are golden brown.

Garlic Butter Topping

  1. Then while the biscuits are baking add butter, garlic powder, pepper, and salt in a small bowl stirring until combined. (The butter should be soft from earlier, you don’t need it to be melted just soft)
  2. Finally, when the biscuits are baked brush this garlic butter topping on the tops and sides until all is used up. Enjoy!

Tips to Make the Fluffiest Sourdough Biscuits

  • Feed your sourdough starter at least 4 hours up to 12 hours before using it in this recipe
  • Freeze the unbaked biscuits for 30 minutes to 1 hour for the fluffiest biscuits before baking
  • Use cold stick butter rather than warm stick butter or margarine
  • Don’t handle the biscuit dough too long to keep it fluffy and light

What to Serve with Cheddar Bay Biscuits

Storing, Freezing, and Leftovers

Storing: Store baked biscuits in the fridge for 3-5 days in a glass air-tight container.

Freezing: Freeze both baked biscuits or shaped biscuit dough for up to 3-4 months in a freezer-safe air-tight glass container or freezer baggies. If freezing the dough, wrap each dough ball in an individual piece of parchment paper to keep them from sticking together.

Leftovers: 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 container then place on a baking sheet. Stick them in the oven then preheat to 375 degrees Fahrenheit. After the oven reaches this temperature set the timer for 2-5 minutes or until warm. Enjoy like normal!

Kitchen Tools For this Recipe

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.
  • Do I have to freeze these biscuits for 30 mins minimum before baking? Yes, this gives the biscuits a 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 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 may notice the biscuits not rising as much but it’ll still taste just as amazing.
  • 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 Recipes Here on PBH

If you enjoyed this homemade recipe, it would mean a lot if you could come back and give it a 5-star review! Thanks for supporting Plum Branch Home!

cheddar bay biscuits

Sourdough Cheddar Bay Biscuits

Indulge in the ultimate savory treat with our sourdough cheddar bay biscuits. Fluffy, cheesy, and better than Red Lobster's version
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Freeze Time 30 minutes
Total Time 1 hour
Course Sourdough Recipes
Cuisine Sourdough
Servings 5 Large Biscuits

Equipment

  • 1 large mixing bowl
  • 1 Baking Sheet
  • parchment paper or baking mat
  • bread whisk or wood spoon
  • 1 cheese grater
  • 1 fork or pastry cutter

Ingredients
  

Sourdough Cheddar Bay Biscuits

  • 2 1/3 cups all-purpose flour (organic is best)
  • 1/2 tsp 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

Garlic Butter Topping

  • 2 Tbsp butter
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp salt

Instructions
 

Sourdough Cheddar Bay Biscuits

  • First, combine the dry ingredients in a bowl: flour, baking soda, baking powder, garlic powder, onion powder, pepper, salt, and shredded cheese.
  • Next, cut the cubes of butter into the flour mixture. You can use a fork to do this or a pastry cutter. Do this until the butter pieces are pea-sized. (Leave the rest of your stick of butter out on the counter to soften for the garlic butter topping you'll make later)
  • Then add in water and sourdough starter mixing until combined. Knead the dough 4-5 times gently with your hands. Shape dough into a 6"x6" square on a floured surface.
  • Next, cut the biscuits out with a biscuit cutter or a glass jar into 5 large biscuits. Then stick them on a sheet pan lined with parchment or a baking mat. Freeze for 1 hour (or 30 minutes if in a rush).
  • Finally, preheat the oven to 425 degrees with a clean baking sheet inside to get it hot before baking the biscuits. When the oven is preheated, put the frozen biscuits on the hot baking sheet and bake for 13-15 minutes, until they are golden brown.

Garlic Butter Topping

  • Then while the biscuits are baking add butter, garlic powder, pepper, and salt in a small bowl stirring until combined. (The butter should be soft from earlier, you don't need it to be melted just soft)
  • Finally, when the biscuits are baked brush this garlic butter topping on the tops and sides until all is used up. Enjoy!

Notes

  • Feed your sourdough starter at least 4 hours up to 12 hours before using it in this recipe
  • Freeze the unbaked biscuits for 30 minutes to 1 hour for the fluffiest biscuits before baking
  • Use cold stick butter rather than warm stick butter or margarine
  • Don’t handle the biscuit dough too long to keep it fluffy and light
Keyword cheddar bay biscuits, plum branch home cheddar bay biscuits, red lobster cheddar bay biscuits, sourdough cheddar bay biscuits

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Recipe Rating




2 Comments

  1. 5 stars
    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.

    1. 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!