These Sourdough Discard Cheddar Biscuits are a fantastic way to use up that leftover sourdough discard while making something really tasty. They are soft and flaky biscuits packed with sharp cheddar cheese and a little tang from the sourdough, giving them a nice twist on your classic cheddar biscuit. The golden crust and fluffy inside make them hard to resist.
I love making these biscuits because they come together quickly, and you don’t need to waste any sourdough starter. I usually keep some sourdough discard in the fridge just so I can whip these up whenever I want a cheesy snack or a side for dinner. They’re also great if you like biscuits that have a bit more flavor and texture than plain ones.
One of my favorite ways to enjoy these biscuits is fresh out of the oven with a little butter melting on top. They go perfectly alongside soups, stews, or even just a simple salad for a comforting meal. If you ever have some sourdough discard lying around, give this recipe a try — it’s a delicious way to turn something you might throw away into pure biscuit happiness!
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Key Ingredients & Substitutions
Sourdough Discard: This ingredient adds a mild tang and good texture to the biscuits without needing active starter. If you don’t have discard, you can use plain yogurt or buttermilk instead to keep moisture and acidity.
Butter: Cold, unsalted butter is key for flaky layers. Cut it into small cubes and keep it cold to prevent over-mixing. You can substitute with vegan butter if needed, but results may vary.
Cheddar Cheese: Sharp cheddar gives these biscuits bold flavor. Feel free to use other melty cheeses like Monterey Jack or a blend for a different taste. Freshly shredded cheese melts better than pre-shredded.
Buttermilk: Buttermilk adds moisture and acidity which helps activate baking soda. You can make a substitute by adding 1 tbsp lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
How Can You Make Biscuit Layers Light and Fluffy?
The secret to flaky biscuits lies in handling the dough gently and keeping ingredients cold.
- Cut cold butter into the flour: Work quickly so the butter doesn’t melt. Little bits of butter in the dough steam in the oven, creating layers.
- Gentle folding: Fold the dough only a few times to build layers but avoid overworking. Too much mixing makes tough biscuits.
- Cut biscuits without twisting: Press the cutter straight down to help biscuits rise evenly. Twisting seals edges, which means less rise.
- Bake them touching: Placing biscuits close together encourages them to rise tall rather than spreading out.
Equipment You’ll Need
- Mixing bowl – big enough to mix your dough without spilling.
- Pastry cutter or two knives – helps cut cold butter into flour for flaky layers.
- Biscuit cutter (about 2.5 inches) – makes perfectly shaped biscuits that rise well.
- Baking sheet – a rimmed one helps catch any cheese drips and allows even baking.
- Parchment paper – keeps biscuits from sticking and makes cleanup easy.
- Pastry brush – great for brushing melted butter on top of warm biscuits.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky, salty crunch that pairs beautifully with cheddar.
- Stir in chopped fresh herbs like rosemary or thyme to add a fragrant, earthy note.
- Swap sharp cheddar for pepper jack cheese to give your biscuits a mild spicy kick.
- Mix in finely chopped jalapeños for heat, perfect if you like a little spice.
How to Make Sourdough Discard Cheddar Biscuits
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon black pepper
Wet Ingredients & Add-ins:
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 cup sourdough discard (unfed, room temperature)
- 1 cup sharp cheddar cheese, shredded, plus extra for topping
- ¼ cup buttermilk (plus more if needed)
- 1-2 tablespoons chopped fresh parsley or chives (optional, for garnish)
- Melted butter for brushing (optional)
Time Needed
Get these biscuits ready in about 25-30 minutes including prep and baking. Most of the time is hands-off while they bake to golden perfection.
Step-by-Step Instructions:
1. Preheat and Prepare
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it so the biscuits won’t stick.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper until combined.
3. Cut in Cold Butter
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits. Keeping the butter cold helps create flaky biscuits.
4. Add Cheese and Wet Ingredients
Stir the shredded cheddar cheese into the mixture. Then add the sourdough discard and buttermilk. Mix gently with a spoon or spatula until just combined. If the dough feels too dry, add buttermilk a tablespoon at a time until the dough is slightly sticky but holds together.
5. Fold Dough for Layers
Turn the dough out onto a floured surface. Gently fold the dough over itself about 3 to 4 times to build layers. Be careful not to overwork it to keep the biscuits tender.
6. Roll and Cut Biscuits
Pat or roll the dough out to about ¾ inch thick. Use a floured 2.5-inch biscuit cutter and press straight down without twisting. Twisting can seal the dough and reduce rising. Gather scraps, gently re-roll, and cut out more biscuits until all dough is used.
7. Arrange and Add Cheese Topping
Place biscuits close together on the baking sheet—they’ll rise better when touching. Sprinkle shredded cheddar on top of each biscuit for an extra cheesy crust.
8. Bake
Bake the biscuits in the preheated oven for 15 to 18 minutes until the tops are golden brown and the biscuits have puffed up beautifully.
9. Finish and Serve
Take the biscuits out and immediately brush the tops with melted butter for shine and richness. Sprinkle fresh chopped parsley or chives if desired. Let cool slightly on a wire rack and serve warm with butter, honey, or your favorite meal on the side.
Enjoy your delicious, tender, cheesy sourdough discard biscuits fresh from the oven! They’re perfect for breakfast, snacks, or as a side dish.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw your frozen discard fully in the fridge overnight and bring it to room temperature before mixing it into the dough for best results.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes. Use this mixture as a buttermilk replacement to maintain the biscuit’s tender texture.
How Should I Store Leftover Biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze them for up to 1 month. To reheat, warm gently in the oven or microwave until heated through.
Can I Add Other Flavors to These Biscuits?
Absolutely! Feel free to add cooked bacon, chopped herbs, jalapeños, or different cheeses to customize the flavor to your liking.
