These Sourdough Discard Cheddar Biscuits are wonderfully fluffy biscuits packed with sharp cheddar cheese and just a hint of tang from the sourdough discard. They have a golden crust on the outside and a tender, cheesy crumb inside that makes them perfect for any meal. The sourdough discard adds a little extra depth to these biscuits without wasting any starter.
I love making these biscuits whenever I have leftover sourdough discard because they come together quickly and always impress everyone at the table. A little tip I’ve learned is to keep the butter cold and cut it in quickly to get those flaky layers—makes all the difference. Plus, the cheesy flavor means they’re never plain or boring.
My favorite way to enjoy these biscuits is warm with a smear of butter or alongside a big bowl of soup or chili. They’re great for breakfast too, especially with some jam or honey. Whenever I bake a batch, the smell fills the kitchen and draws everyone in, making it one of those easy, must-make recipes in my kitchen rotation.
Key Ingredients & Substitutions
Sourdough Discard: This is leftover starter that adds a gentle tang and moisture to the biscuits. If you don’t have discard, you can substitute with plain yogurt or sour cream for a similar flavor and texture.
Butter: Using cold, unsalted butter helps create flaky layers in the biscuits. Salted butter can work if you adjust the added salt slightly. Make sure the butter is very cold before cutting it into the flour.
Cheddar Cheese: Sharp cheddar gives these biscuits their rich flavor. You can try other cheeses like Monterey Jack or Gruyère for a different twist.
Buttermilk: This adds tang and tenderness. If you don’t have buttermilk, mix milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
How Do You Get Tender, Flaky Biscuits with Lots of Layers?
The secret to flaky biscuits lies in working quickly and keeping ingredients cold. Here’s what helps:
- Cold Butter: Cubing and chilling butter allows it to create steam pockets while baking, which makes the biscuits flaky.
- Cutting Butter into Flour: Use a pastry cutter or your fingers to combine just until pea-sized butter pieces remain. Don’t overwork the dough.
- Minimal Mixing: When adding wet ingredients, stir gently until the dough comes together but is still a bit sticky. Overmixing develops gluten and makes biscuits tough.
- Press, Don’t Twist: When cutting biscuits, press the cutter straight down and lift without twisting. Twisting seals the edges and prevents good rise.
Finally, bake at a hot temperature (425°F/220°C) to get a good oven spring and golden, crispy tops. This method ensures tender, layered, cheesy biscuits every time.
Equipment You’ll Need
- Mixing bowl – big enough to mix the dough without making a mess.
- Pastry cutter or two forks – helps cut cold butter into flour for flaky biscuits.
- Biscuit cutter (2.5-inch) – makes perfect round biscuits with clean edges.
- Baking sheet – to bake biscuits evenly; line with parchment for easy cleanup.
- Measuring cups and spoons – for accurate ingredient amounts.
- Cooling rack – lets biscuits cool without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon for smoky, meaty bites that pair well with cheddar.
- Mix in chopped jalapeños or a pinch of cayenne for a spicy kick.
- Swap cheddar for pepper jack or smoked gouda to change the cheese flavor.
- Fold in fresh herbs like rosemary or thyme for a fragrant, fresh note.
How to Make Sourdough Discard Cheddar Biscuits
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) sourdough discard (unfed starter)
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional)
- ½ cup (115g) cold unsalted butter, cubed
- 1 ½ cups (170g) shredded sharp cheddar cheese
- ¾ cup (180ml) buttermilk (or milk with 1 tablespoon vinegar)
- 1 tablespoon fresh chives or parsley, finely chopped (optional, for garnish)
How Much Time Will You Need?
You’ll spend about 10 minutes prepping and mixing the dough, 12-15 minutes baking, and just a few minutes cooling before you can dig in. All in all, roughly 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Mixing Bowl:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or use a silicone baking mat for easy cleanup.
2. Mix Dry Ingredients and Cut in Butter:
In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder if using. Add the cold, cubed butter. Use a pastry cutter or your fingers to mix the butter into the flour until it looks like coarse crumbs with small pea-sized butter pieces.
3. Add Cheese and Wet Ingredients:
Stir in shredded cheddar cheese evenly throughout the flour and butter mixture. Pour in the sourdough discard and buttermilk. Gently stir with a spatula or wooden spoon until the dough just comes together. It will be sticky—try not to overmix!
4. Shape and Cut the Biscuits:
Turn the dough onto a floured surface and gently pat or roll it out to about 1-inch thickness. Using a floured biscuit cutter (around 2.5 inches across), press straight down to cut biscuits. Avoid twisting the cutter to keep the edges sharp for a better rise.
5. Bake:
Place the biscuits on your prepared baking sheet. Arrange them close together for soft sides or spaced apart for crispier edges. Optionally, sprinkle more shredded cheddar and chopped chives or parsley on top. Bake for 12-15 minutes, until golden brown on top and cooked through.
6. Serve and Enjoy:
Let the biscuits cool for a few minutes after baking. Serve warm with butter, honey, or your favorite spread. These biscuits are perfect alongside breakfast dishes, soups, or salads.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just thaw the discard in the fridge overnight or at room temperature until soft before using. Give it a good stir to incorporate any liquid that may have separated.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice into ¾ cup of milk and let it sit for 5 minutes. This creates a quick homemade buttermilk substitute perfect for tender biscuits.
How Should I Store Leftover Biscuits?
Keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Reheat gently in the oven or microwave before serving.
Can I Add Other Herbs or Spices?
Absolutely! Fresh rosemary, thyme, or a pinch of cayenne pepper can add new flavor dimensions. Just fold them into the dough along with the cheese for the best results.
