Sourdough Cheddar Bay Drop Biscuits: Tangy, Buttery, and So Easy to Make

Sourdough cheddar bay drop biscuits are tangy from the discard, rich with sharp cheddar, buttery with garlic, and melt-in-your-mouth easy. I’m Stella, the cook and creator behind howbestrecipes.com, and I believe that food should feel like love—warm, real, and comforting.

Growing up, weekends meant one thing: baking with my mom. The smell of cheesy biscuits drifting through the kitchen, the clatter of mixing bowls, and the cozy chaos of flour on every surface—it all made me fall in love with cooking. Now, I bring that same joy into my own kitchen, especially with recipes like this one.

These sourdough cheddar bay drop biscuits are a perfect way to use your starter discard—no waste, no rise time, and no rolling pins. Just mix, drop, and bake. It’s a humble, forgiving recipe that delivers big flavor. I created it on a whim one rainy afternoon, looking to reinvent those famous restaurant-style cheddar biscuits—but with a little more heart and a lot more homemade charm.

Whether you’re new to baking or a sourdough enthusiast, this recipe is one of those staples that you’ll reach for again and again. And that’s exactly what howbestrecipes.com is about—reliable, soulful recipes that bring people together. Let’s bake something beautiful.

Why You’ll Love These Sourdough Cheddar Bay Drop Biscuits

The Flavor Punch That Makes Them Unforgettable

Sourdough cheddar bay drop biscuits aren’t just your average biscuit. These biscuits come out pillowy soft, blending bold cheddar flavor, savory garlic undertones, and that irresistible sourdough zing in every bite. The garlic butter topping soaks into every crevice, creating that irresistible bite that reminds you of those famous restaurant biscuits—but with way more flavor and personality.

What sets these sourdough cheddar bay drop biscuits apart is the use of sourdough discard. Instead of tossing that leftover starter, you turn it into something delicious. The acidity from the discard adds a depth that pairs beautifully with cheddar and garlic, creating a biscuit that’s both familiar and unexpectedly flavorful.

These biscuits shine on their own but are also the perfect side for soups, salads, chili, or even scrambled eggs. They’re quick, satisfying, and made with pantry staples—ideal for busy weeknights or lazy weekends when you crave comfort without the fuss.

No Kneading, No Rising, No Fuss

One of the best things about sourdough cheddar bay drop biscuits is how easy they are. There’s no kneading, no shaping, and no waiting for dough to rise. Just mix everything in one bowl, drop them onto a baking sheet, and bake. You’ll have golden, cheesy biscuits ready in under 30 minutes.

Whether you’re an experienced sourdough baker or just getting started, these sourdough cheddar bay drop biscuits are foolproof. They use sourdough discard in the most practical (and delicious) way, helping reduce food waste while creating something that looks—and tastes—like it took far more effort.

Looking for more ways to use sourdough discard? Check out our sourdough discard recipe collection

How to Make Sourdough Cheddar Bay Drop Biscuits from Scratch

Pantry Staples Meet Sourdough Magic

The beauty of sourdough cheddar bay drop biscuits is how they transform simple, everyday ingredients into something rich, comforting, and bakery-worthy. You likely have everything on hand—flour, milk, butter, cheese—and if you keep a sourdough starter in your kitchen, this recipe is a genius way to use the discard.

Ingredients for sourdough cheddar bay drop biscuits — All the ingredients needed for sourdough cheddar bay drop biscuits.

Here’s what you’ll need to make the most delicious batch of sourdough cheddar bay drop biscuits:

2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
1 teaspoon garlic powder
8 tablespoons melted butter
¾ cup milk
½ cup sourdough discard (or active starter)
1 cup shredded sharp cheddar cheese

For that iconic buttery topping:

3 tablespoons melted butter
1 teaspoon dried parsley (or fresh, chopped)

This combination gives sourdough cheddar bay drop biscuits their signature texture—fluffy inside, crisp edges, and a top that glistens with garlicky butter. Sourdough discard adds a gentle tang and works naturally to soften the dough, creating a more delicate texture.

Easy, One-Bowl Biscuit Method

Making sourdough cheddar bay drop biscuits step-by-step — Process of preparing sourdough cheddar bay drop biscuits.

Making sourdough cheddar bay drop biscuits couldn’t be simpler:

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Start by adding the flour, sugar, baking soda, baking powder, salt, and garlic powder to a large bowl. Give everything a gentle stir with a fork or whisk to evenly blend the dry ingredients before moving on.
Next, pour in the melted butter, milk, sourdough discard, and shredded cheddar. Stir until the mixture comes together into a thick, sticky dough. Stir until just combined—don’t overmix!
Scoop out medium-sized portions of dough and drop onto your baking sheet, spacing each about 2 inches apart.
Bake for 15–20 minutes, or until golden brown.
While baking, mix the topping butter with parsley. As soon as the biscuits come out of the oven, brush generously with the herb butter.

Expert Tips for Perfect Sourdough Cheddar Bay Drop Biscuits

Get the Best Rise and Texture Every Time

If you’ve made biscuits before, you know that texture is everything. With sourdough cheddar bay drop biscuits, a few small tricks can make a big difference in taste, rise, and structure. First, don’t skip the garlic powder—it infuses every bite with flavor that complements the sourdough tang beautifully. Use freshly shredded cheddar cheese if possible; it melts more smoothly and gives these biscuits a soft, melty interior.

Also, don’t overmix the dough. Overworking it activates the gluten and can lead to dense biscuits instead of soft, airy layers. These sourdough cheddar bay drop biscuits come together quickly, and a light hand will keep them tender. As for baking, always start with a hot oven—400°F ensures a golden crust and helps create that iconic biscuit lift.

If your sourdough discard is a little thin, reduce the milk slightly to keep the dough scoopable—not runny. You want a thick, sticky dough that holds its shape when dropped onto the baking sheet. And don’t forget the butter parsley topping—it’s what transforms these from simple sourdough biscuits into crave-worthy cheddar bay drop biscuits.

Creative Flavor Twists and Add-Ins

Once you’ve mastered the base recipe, have fun with it. These sourdough cheddar bay drop biscuits are incredibly versatile and easy to tailor with your favorite flavors. Try mixing in chopped fresh chives or green onions for a pop of flavor. For a gentle heat, toss in a dash of cayenne—or turn up the spice by using pepper jack instead of cheddar.

Want a heartier variation? Fold in crumbled cooked bacon or diced jalapeños. You can even make a breakfast version by serving them with southern-style sausage gravy. They also pair beautifully with sourdough breakfast casserole for weekend brunch spreads.

Whether you’re sticking to the classic or exploring new versions, these sourdough cheddar bay drop biscuits are your new go-to. Easy to mix, fast to bake, and impossible to resist.

Storing and Reheating Sourdough Cheddar Bay Drop Biscuits

Keeping Your Biscuits Fresh

Sourdough cheddar bay drop biscuits are best enjoyed fresh out of the oven, but if you have leftovers, proper storage is key to maintaining their flavor and texture. After the biscuits have fully cooled, transfer them to an airtight container or wrap them snugly in foil. You can keep them on the counter for up to two days—just make sure they’re stored in something airtight to lock in the freshness. For longer storage, consider freezing them. Place the cooled biscuits in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, where they can be stored for up to three months.

Reheating for Optimal Taste

To warm up your sourdough cheddar bay drop biscuits, set the oven to 350°F (175°C) and heat until they’re soft and heated through.

Place the biscuits on a baking sheet and cover them with foil to prevent over-browning. Heat for about 10-15 minutes or until warmed through. For a crispier exterior, remove the foil during the last 5 minutes of reheating. For frozen biscuits, let them sit at room temperature for around 30 minutes to thaw, then reheat using the same oven method as before.

Why Sourdough Cheddar Bay Drop Biscuits Deserve a Spot in Your Weekly Rotation

Sourdough cheddar bay drop biscuits aren’t just for special occasions or indulgent dinners—they’re a practical, crave-worthy solution to everyday meals. In our house, they’ve become part of the weekly rhythm. Whether it’s a quick weeknight bowl of soup, a brunch platter on Saturday, or just a warm bite between chores, these biscuits never fail to hit the spot. They require zero rolling or shaping, come together in a single bowl, and bake in just 20 minutes. That means even on your busiest days, you can still pull something from the oven that tastes like it took all afternoon.

Plus, there’s the added bonus of waste reduction. Using sourdough discard in recipes like this keeps it out of the trash and puts it to delicious use. If you’re new to working with sourdough discard, resources like The Clever Carrot’s sourdough discard guide can help you understand just how versatile and valuable this byproduct can be in your kitchen.

These sourdough cheddar bay drop biscuits are also incredibly adaptable. With the basic dough as your foundation, you can create savory versions with herbs, spicy versions with jalapeños, or even breakfast sandwiches by slicing them in half. Bake them in batches and freeze for future meals—they reheat beautifully in the oven or air fryer.

Ultimately, what makes these biscuits so special is their balance of flavor, simplicity, and homestyle charm. They bring together the tang of sourdough, the richness of cheddar, and that signature garlic butter topping in one easy-to-love package. And once you’ve made them once, they’ll become a staple—just like they did in my kitchen.

FAQs

Are sourdough biscuits healthy?

Sourdough biscuits can be a healthier option compared to traditional biscuits. The fermentation process of sourdough can help break down gluten and phytic acid, potentially making nutrients more bioavailable and aiding digestion. However, sourdough cheddar bay drop biscuits still contain butter and cheese, so they should be enjoyed in moderation.

Can I use active sourdough starter instead of discard?

You can absolutely substitute active sourdough starter for discard in this recipe—it works just as well and adds a slightly more pronounced tang. Using an active starter may result in a slightly more pronounced sour flavor and could affect the texture slightly, but the biscuits will still be delicious.

Can these be made in an air fryer?

Absolutely! To make sourdough cheddar bay drop biscuits in an air fryer, preheat the air fryer to 350°F (175°C). Place the biscuits into the air fryer basket, leaving a bit of room around each so the hot air can circulate and bake them evenly. Air fry for 10 to 12 minutes, or until the biscuits are golden on the outside and fully baked inside. Keep in mind that cooking times may vary depending on your air fryer model.

How long can I keep the biscuits at room temperature?

Sourdough cheddar bay drop biscuits can be kept at room temperature for up to two days when stored in an airtight container. For longer storage, it’s best to freeze them to maintain their quality.

Sourdough cheddar bay drop biscuits are a delightful blend of tangy sourdough flavor, sharp cheddar cheese, and savory garlic butter. They’re easy to make, versatile, and perfect for any meal. Whether you’re serving them fresh out of the oven or reheating leftovers, these biscuits are sure to impress. Don’t forget to explore our sourdough recipes for more delicious ideas to use your sourdough starter.