These Potato Flake Sourdough Cheddar Biscuits are buttery, soft, and full of rich, savory flavor.
If you’ve ever craved that cheesy, garlicky goodness of a restaurant-style biscuit—this is the recipe that will have you ditching the box for good. But what really sets them apart is the long fermentation using your potato flake sourdough starter. That extra time not only adds depth to the flavor, but also brings in all the benefits of sourdough—like easier digestion and a lower gluten load.
Whether you’re serving them with a hearty soup, a weekend brunch spread, or sneaking one warm from the oven, these Potato Flake Sourdough Cheddar Biscuits are sure to become a repeat favorite.
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Why You’ll Love These Biscuits
- Long-fermented for better flavor & digestibility
- Packed with real sharp cheddar and flavorful garlic
- Freezer-friendly and great for make-ahead meals
- Uses discard or active starter—no waste!
Tools You’ll Need
You don’t need anything fancy, but these tools make the process easier and more enjoyable:
- Large mixing bowl – For fermenting the dough
- Plastic wrap – To cover your dough during fermentation
- Stand mixer (optional) – Helpful for mixing after fermentation
- ¼ cup cookie scoop – For uniform biscuits
- Baking sheet + parchment paper – Keeps things non-stick and easy to clean
- Pastry brush – Essential for that buttery garlic finish
- Cheese grater – Freshly shredded cheese melts and combines better
- Measuring cups & spoons – for measuring your ingredients
- Kitchen scale – optional, but best for the most accurate measurements
Ingredients
Before Fermenting:
- 2 cups all-purpose flour (280 grams)
- ½ cup milk (120 grams)
- ¼ cup heavy cream (47 grams)
- 6 tablespoons melted salted butter (85 grams)
- ½ cup potato flake sourdough starter (discard or active) 111 grams
After Fermenting:
- 1⅓ cups sharp cheddar cheese, shredded (freshly shredded works best)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 2 teaspoons parsley
- 1/8 teaspoon red cayenne pepper
Topping:
- 3 tablespoons salted butter
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon garlic salt
How to Make Potato Flake Sourdough Cheddar Biscuits
Long-Fermented Sourdough Biscuit Dough
In a large mixing bowl, add flour, melted butter, potato flake starter, milk, and heavy cream.
Stir until everything is nicely incorporated—don’t worry if it looks a little sticky, this is supposed to be a shaggy dough.
Cover the bowl with plastic wrap and let it sit at room temperature for 8 to 24 hours.
After Fermentation
Preheat your oven to 400℉ and line a baking sheet with parchment paper.
Add the rest of the dry ingredients: baking powder, baking soda, salt, garlic powder, red cayenne pepper, parsley, and the shredded cheese to the fermented dough.
Mix everything well. It may take a bit of effort to combine—using a stand mixer with a paddle attachment can help.
Using a ¼ cup cookie scoop, scoop the dough onto the prepared baking sheet.
Bake the biscuits for about 15 minutes, until they’re lightly golden and the tops feel set.
Garlic Butter Topping
While the biscuits are baking, in a small bowl melt 2 tablespoons of butter and stir in dried parsley, garlic powder, and garlic salt.
Once the biscuits are done baking, brush the tops of the biscuits generously with the melted butter mixture using a pastry brush.
How to Store & Reheat
Leftovers:
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To Freeze:
Let biscuits cool completely, then store them in a freezer-safe bag or container for up to 3 months. Reheat in a 300℉ oven for 10–12 minutes or until warmed through.
To Reheat (Non-Frozen):
Pop them in the oven or toaster oven at 300℉ for 5–8 minutes to refresh the texture.
Tips for Success
- Use freshly shredded cheese for best melt and flavor. Pre-shredded cheeses contain anti-caking agents that can affect texture.
- Longer fermenting times (closer to 24 hours) will give a richer, more complex flavor.
Frequently Asked Questions
Can I use discard OR active starter?
Yes! This biscuit recipe works beautifully with either sourdough discard or an active sourdough starter. Since the long fermentation process takes place over a long period of time, and additional leaving agents are added after fermentation, both versions will still produce fluffy biscuits with delicious flavor. It’s a great way to use up extra sourdough starter discard without waste.
Can I skip the fermentation step?
Technically, yes—you can make these biscuits without the long fermentation step. Just mix the wet ingredients and dry ingredients together, add your leavening agents, and bake right away. However, you’ll be missing out on the unique flavor, fluffy texture, and added digestibility that comes from the fermentation process. The overnight ferment gives you those tender, flaky biscuits with the best flavor, and it’s a great way to turn simple ingredients into something really special. If you’re short on time, you can still enjoy them—but for those buttery potato flake sourdough biscuits with the most flavor, it’s best to let the dough ferment.
Do I need to use a biscuit cutter or cookie cutter?
This dough is a bit sticky. you might have trouble rolling it out to use a cookie cutter or biscuit cutter. The best way is to use a ¼ cup cookie scoop to portion the dough.
Can I make these biscuits ahead of time?
Absolutely. This is an easy recipe to prep the night before. The fermentation process develops the best flavor while you sleep! You can also freeze the unbaked scooped biscuits on a tray, then store them in a zip-top bag to bake fresh later. Reheat leftovers wrapped in aluminum foil in a preheated oven for the next day.
What can I serve with these cheesy sourdough cheddar biscuits?
These buttery sourdough biscuits are the perfect side for soups, stews, or chili. You can also serve them with eggs and bacon for a full breakfast spread. They even make great little sandwich buns! We also love them alongside dishes like pot roast or in place of rolls on a weeknight. They’re delicious biscuits the whole family will love.
Can I swap ingredients?
You can absolutely swap the milk and heavy cream with cold buttermilk or whole milk for a more traditional buttermilk biscuit flavor. Want to make it heartier? Try using half all-purpose and half whole wheat flour. If you’re out of garlic powder, add fresh garlic!
Can I use a cast iron skillet instead of a sheet pan?
These biscuits bake best on a parchment-lined baking sheet so they can spread slightly and get golden brown on the top and bottom. But you can use a cast iron skillet for a more rustic look!
Why didn’t my biscuits rise?
A few things could be at play:
- Be sure to add your leavening agents (baking powder and baking soda) after fermentation and just before scooping, don’t let them set for a long time after adding the leavening agents.
- Use fresh baking soda and baking powder for best results.
- Scoop biscuits right before baking, and make sure you oven is fully preheated to encourage a strong rise.
Can I double this recipe?
Yes! This biscuit recipe scales well. Just be sure to mix in a very large bowl and use two baking sheets if needed. It’s a great idea for gatherings, holidays, or to freeze half for later.
Is this similar to Red Lobster biscuits?
Yes—only better! These are like homemade Red Lobster biscuits, but with a potato flake sourdough twist. The potato flakes in the starter add extra depth and softness, making them some of the most delicious cheddar biscuits you’ll ever try!
Pin for later and share with a friend:
This is one of those recipes that makes your kitchen smell incredible! Whether you’re new to potato flake sourdough or a seasoned pro, these Cheddar Bay-style biscuits are a guaranteed crowd-pleaser.
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Potato Flake Sourdough Cheddar Biscuits
Equipment
- Large mixing bowl For fermenting the dough
- Plastic wrap To cover your dough during fermentation
- Stand mixer (optional) Helpful for mixing after fermentation
- ¼ cup cookie scoop For uniform biscuits
- Baking sheet + parchment paper Keeps things non-stick and easy to clean
- Pastry brush Essential for that buttery garlic finish
- Cheese grater Freshly shredded cheese melts and combines better
- Measuring cups/ spoons for measuring your ingredients
- Kitchen scale optional, but best for the most accurate measurements
Ingredients
Before Fermenting:
- 2 cups all-purpose flour 280 grams
- ½ cup milk 120 grams
- ¼ cup heavy cream 47 grams
- 6 tablespoons melted salted butter 85 grams
- ½ cup potato flake sourdough starter 111 grams can be discard or active starter
After Fermenting:
- 1⅓ cups sharp cheddar cheese shredded (freshly shredded works best)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 2 teaspoons parsley
- 1/8 teaspoon red cayenne pepper does not make it spicy, just adds flavor
Topping:
- 3 tablespoons salted butter
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon garlic salt
Instructions
Long-Fermented Sourdough Biscuit Dough
- In a large mixing bowl, add flour, melted butter, potato flake starter, milk, and heavy cream.
- Stir until everything is nicely incorporated—don’t worry if it looks a little sticky, this is supposed to be a shaggy dough.
- Cover the bowl with plastic wrap and let it sit at room temperature for 8 to 24 hours.
After Fermentation
- Preheat your oven to 400℉ and line a baking sheet with parchment paper.
- Add the rest of the dry ingredients: baking powder, baking soda, salt, garlic powder, red cayenne pepper, parsley, and the shredded cheese to the fermented dough.
- Mix everything well. It may take a bit of effort to combine—using a stand mixer with a paddle attachment can help.
- Using a ¼ cup cookie scoop, scoop the dough onto the prepared baking sheet.
- Bake the biscuits for about 15 minutes, until they’re lightly golden and the tops feel set.
Garlic Butter Topping
- While the biscuits are baking, in a small bowl melt 2 tablespoons of butter and stir in dried parsley, garlic powder, and garlic salt.
- Once the biscuits are done baking, brush the tops of the biscuits generously with the melted butter mixture using a pastry brush.
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