Sourdough Discard Cheddar Biscuits are fluffy, cheesy little bites that are perfect for using up your sourdough starter discard. These biscuits have a golden crust with bits of sharp cheddar cheese baked right in, giving them a wonderful flavor and a tender crumb inside. They’re a simple way to enjoy the goodness of sourdough without too much fuss.
I love making these biscuits when I have extra sourdough discard because it feels like I’m turning something that might go to waste into something delicious. The cheese adds a nice tang and richness, and I like to toss in a little extra salt or some herbs if I’m feeling adventurous. Plus, these biscuits come together quickly, which makes them a real winner when I want a snack or side that feels homemade but doesn’t take all day.
The best way I like to enjoy sourdough cheddar biscuits is fresh out of the oven, still warm and soft, maybe with a pat of butter melting on top. They’re great served alongside soup, chili, or just on their own with a little jam or honey. Whenever I bake a batch, they disappear fast at my house because they’re that good and cozy, and I’m pretty sure you’ll love them too!
Key Ingredients & Substitutions
Sourdough discard: This adds a subtle tang and moisture. If you don’t have discard, you can use plain yogurt or buttermilk to keep the dough tender and slightly tangy.
Cheddar cheese: Sharp cheddar gives bold flavor and melts nicely. For a milder taste, try mild cheddar or swap in other cheeses like Monterey Jack or mozzarella.
Butter: Using cold butter helps create flaky layers. You can substitute with cold shortening or a mix of butter and shortening for a softer texture.
Flour: All-purpose flour is great here. For a lighter biscuit, you can try cake flour, but it may change the structure slightly.
Buttermilk: It adds moisture and helps activate baking soda. If you don’t have buttermilk, stir 1/2 tsp lemon juice or vinegar in milk and let it sit for 5 minutes.
How Can I Make Fluffy, Flaky Biscuits Every Time?
The key to flaky biscuits is handling the dough gently and keeping the butter cold:
- Cut cold butter into the dry mix until pea-sized pieces remain. These melt and create air pockets during baking.
- Mix wet and dry ingredients just until combined to avoid tough biscuits.
- Fold the dough a few times on a floured surface—this builds layers without heavy kneading.
- Pat the dough to about 1-inch thickness; thinner dough makes denser biscuits.
- Use a sharp biscuit cutter and press straight down without twisting to keep edges fluffy.
Following these tips helps your biscuits rise nicely and develop those tender layers you’re aiming for.
Equipment You’ll Need
- Baking sheet – perfect for even baking and easy cleanup with parchment paper.
- Parchment paper or silicone baking mat – keeps biscuits from sticking and helps clean up faster.
- Mixing bowls – a large bowl to mix dry and wet ingredients comfortably.
- Pastry cutter or fork – great for cutting cold butter into the flour for flaky layers.
- 2.5-inch biscuit cutter – gives you nice, even biscuit shapes for consistent baking.
- Measuring cups and spoons – for accurate ingredient amounts to get the texture just right.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon for a smoky, salty twist that pairs well with cheddar.
- Stir in chopped jalapeños or a pinch of cayenne for a little heat and extra flavor.
- Use Parmesan or Gruyère cheese instead of cheddar for a different cheesy taste.
- Mix fresh herbs like thyme, rosemary, or chives into the dough for a fragrant, herbaceous note.
Sourdough Discard Cheddar Biscuit Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) sourdough starter discard (unfed)
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp garlic powder (optional)
- ¼ cup (60g) cold unsalted butter, cut into small cubes
- 1 ¼ cups (130g) shredded sharp cheddar cheese, divided (1 cup in dough, ¼ cup for topping)
- ½ cup (120ml) buttermilk (plus extra if needed)
- 1 tbsp chopped fresh chives or rosemary for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare, plus 12-15 minutes to bake. So in just under 30 minutes, you’ll have warm, cheesy biscuits ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder if using. This mixes all your dry ingredients evenly.
3. Cut in Butter:
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture looks like coarse crumbs with small pea-sized bits of butter.
4. Add Cheese:
Stir in 1 cup of the shredded cheddar cheese so it’s evenly mixed throughout the dough.
5. Add Wet Ingredients and Combine:
Pour in the sourdough discard and the buttermilk. Mix gently with a spoon or spatula until just combined. If the dough feels dry, add a tablespoon more buttermilk. Try not to overmix — you want to keep the dough tender.
6. Fold the Dough:
Turn the dough onto a lightly floured surface. Fold it over itself 3 to 4 times to create layers that will bake into tender, flaky biscuits. Don’t knead too much.
7. Cut Out Biscuits:
Pat the dough into a rectangle about 1 inch thick. Using a 2.5-inch round biscuit cutter, cut out your biscuits and place them on the prepared baking sheet. Gather any scraps, gently press the dough together, and cut more biscuits until the dough is all used.
8. Top with Cheese and Garnish:
Sprinkle the remaining ¼ cup cheddar cheese on top of the biscuits. Lightly press it down so it sticks during baking. Add fresh chives or rosemary on top if you like.
9. Bake:
Bake the biscuits for 12-15 minutes, or until they’re golden brown and the cheese on top is melted and slightly crisp.
10. Cool and Serve:
Take the biscuits out of the oven and let them cool for a few minutes. Serve them warm with butter, honey, or your favorite spread. Enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to fully thaw the discard in the fridge overnight and bring it to room temperature before mixing. This helps the dough come together smoothly.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix ½ cup milk with ½ teaspoon lemon juice or white vinegar and let it sit for 5 minutes. This will mimic buttermilk’s acidity and keep the biscuits tender.
How Should I Store Leftover Biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To refresh, warm them in the oven at 300°F for 5-7 minutes or in the microwave for 20-30 seconds.
Can I Add Other Flavors or Ingredients?
Absolutely! Try adding cooked bacon, jalapeños, or fresh herbs like thyme or rosemary to the dough for extra flavor. Just mix them in with the cheese before adding wet ingredients.
