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Sourdough Cheese Biscuit at

Time for more of Linda’s Sourdough Biscuits. However, I wanted to try something different. I folded cheese in for Sourdough Cheese Biscuits.

I mixed the flours, baking soda, salt and baking powder in a mixing bowl.

I cut the cold butter into the flour with a pastry blender until the mixture was the size of peas.

I added the sourdough starter and mixed until it was a ragged dough.

Sourdough Cheese Biscuit 1

I turned the dough out onto a floured counter and pressed it to 3/4 inch thick. I spread the cheese over the top of the dough.

I folded the dough in half and pressed it flat. I turned it a quarter turn, folded it in half and pressed it flat again. Repeat until you have pressed the dough flat ten times.

Sourdough Cheese Biscuit 2

Press the dough to 3/4 inch thick and cut the biscuits out with a biscuit cutter or a glass.

Sourdough Cheese Biscuit 3

Bake the biscuits for 12 to 15 minutes at 425 F. Take them off the cookie sheet with a spatula.

Sourdough Cheese Biscuit 4

The Verdict

I love the combination of sourdough and cheese. There is a nice cheddar taste and the texture is moist and delicate. These will make the best breakfast sandwiches.

The Old Fat Guy

Sourdough Cheese Biscuits

Yield: 8 biscuits

Sourdough Cheese Biscuits


  • 3/4 cup flour
  • 1/4 cup whole wheat flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/3 cup cold butter
  • 1 cup sourdough starter
  • 1 1/2 cup sharp cheddar cheese, grated


  1. Preheat oven to 425 F.
  2. Mix the flour, baking soda, salt and baking powder in a large bowl.
  3. Cut the margarine in with a pastry blender or two knives until it is the size of peas.
  4. Add the sourdough starter and mix just until it starts to hold together. Don’t worry about a few loose bits.
  5. Turn the dough onto a floured surface and press to 3/4 inch thick.
  6. Spread cheese over dough. Fold dough in half and press flat again. Rotate one quarter turn, fold dough in half and press flat.
  7. Repeat this procedure until you have pressed the dough flat 10 times.
  8. Flatten to 3/4 inch. Cut biscuits and put them on an ungreased cookie sheet.
  9. Bake for 12 to 15 minutes.
  10. Remove the biscuits from the sheet with a spatula.
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8 Responses

  1. I just made these. Following your recipe to a T, but adding 1/4 cup minced chives. Holy Cow- literally- oh my gosh these are out of this world! I don’t know how I won’t make them every single day

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