These Sourdough Discard Cheddar Biscuits are a wonderful way to use up your extra sourdough starter while making something delicious at the same time. They’re fluffy, buttery, and packed with sharp cheddar cheese—perfect for breakfast or as a side with dinner. The hint of tang from the sourdough adds a special twist that makes these biscuits stand out from the usual.
I love how easy these biscuits come together, especially because the sourdough discard adds moisture and flavor without any extra work. I usually keep some discard in the fridge just so I can whip up a batch whenever I’m craving something warm and cheesy. Plus, the aroma of baking biscuits always fills the house with a cozy, inviting feeling that I can’t resist.
One of my favorite ways to enjoy these biscuits is warm with a little honey butter melting on top, but they’re also great alongside soup or a big salad. They’re such a crowd-pleaser that I always make extra, knowing everyone will want seconds. Give this recipe a try—it’s a simple, tasty way to reduce waste and enjoy fresh, homemade biscuits at the same time.
Key Ingredients & Substitutions
Sourdough Discard: This ingredient adds moisture and a slight tang to the biscuits. If you don’t have discard, you can substitute with an equal amount of plain yogurt or buttermilk to keep the moisture and acidity.
Butter: Using cold unsalted butter helps create the flakey layers. If you prefer, you can use salted butter but reduce the added salt in the recipe.
Cheddar Cheese: Sharp cheddar delivers bold flavor. For a milder taste, try using mild cheddar or a blend like Monterey Jack. You can also experiment with other cheeses like Gruyère or mozzarella if you want a different twist.
Buttermilk: This helps tenderize the biscuit dough and react with baking soda for lift. If buttermilk isn’t available, make a quick substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup milk and let it sit for 5 minutes.
How Can You Ensure Flaky and Tall Biscuits?
Flaky, tall biscuits come down to handling the dough gently and keeping ingredients cold. Here’s what to do:
- Cut cold butter into the flour until you see pea-sized bits—these will melt during baking, creating layers.
- Mix wet and dry just until combined; overmixing develops gluten making biscuits tough.
- After mixing, gently fold the dough onto itself 2-3 times on a floured surface to build layers.
- Pat the dough to the right thickness (about 1 inch); too thin, and biscuits will be flat.
- Use a sharp biscuit cutter and press straight down without twisting to help biscuits rise evenly.
Following these tips will give you biscuits with a tender crumb and lovely height every time.
Equipment You’ll Need
- Mixing bowls – a large one for dry ingredients and a smaller one for wet helps keep things organized.
- Pastry cutter or two forks – makes cutting cold butter into flour easy and keeps butter pieces intact for flakiness.
- Biscuit cutter (2.5-inch) – helps you cut biscuits with clean edges so they rise nicely. A glass works too in a pinch.
- Baking sheet – for baking biscuits evenly; line with parchment for easy cleanup.
- Wire rack – lets biscuits cool evenly so bottoms don’t get soggy.
Flavor Variations & Add-Ins
- Swap cheddar for gouda or pepper jack for a different cheese flavor and mild heat.
- Add chopped fresh herbs like chives or rosemary to the dough to brighten the taste.
- Mix in cooked bacon bits or diced ham for a smoky, meaty twist that pairs well with cheddar.
- Stir in a pinch of garlic powder or smoked paprika to add savory depth and warmth.
How to Make Sourdough Discard Cheddar Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter, cold and cut into small cubes
- 1 cup sharp cheddar cheese, shredded, plus extra for topping
- ¾ cup sourdough discard (unfed or discard from feeding your starter)
- ½ cup buttermilk (plus more for brushing)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-18 minutes to bake. In total, expect to spend around 30 minutes from start to warm, cheesy biscuits ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Mix Dry Ingredients and Cut in Butter:
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Add the cold cubed butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until it looks like coarse crumbs with small, pea-sized butter pieces.
3. Add Cheese and Wet Ingredients:
Stir the shredded cheddar cheese into the flour and butter mix. In a separate bowl, combine the sourdough discard and buttermilk. Pour the wet mix into the dry ingredients and gently mix until just combined—do not over mix to keep the biscuits fluffy.
4. Form the Biscuit Dough:
Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 2-3 times to create layers for flakiness. Pat the dough into about a 1-inch thick rectangle. Using a 2.5-inch biscuit cutter, press straight down firmly (without twisting) to cut out biscuits. Gather scraps, pat gently, and cut out more biscuits until all dough is used.
5. Bake the Biscuits:
Place biscuits on your baking sheet about 1 inch apart. Brush the tops with a little buttermilk and sprinkle extra cheddar cheese on top if you like. Bake for 15-18 minutes, until golden brown and melted on top.
6. Cool and Serve:
Remove the biscuits from the oven and let them cool for a few minutes on a wire rack. Serve warm with butter, honey, or your favorite jam.
Can I Use Frozen Sourdough Discard for These Biscuits?
Yes! Just thaw your frozen discard overnight in the fridge or quickly in a bowl of cold water before using. Make sure it’s at room temperature so it mixes smoothly with the buttermilk.
What If I Don’t Have Buttermilk?
No worries! You can make a buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for about 5 minutes to curdle before using.
How Should I Store Leftover Biscuits?
Store any leftovers in an airtight container at room temperature for up to 2 days. To keep them longer, pop them in the fridge for up to 4 days and reheat gently in the oven or microwave.
Can I Add Other Flavors to These Biscuits?
Absolutely! Try mixing in fresh herbs like chives or rosemary, or toss in cooked bacon bits or garlic powder for extra flavor. Just add before folding the dough.
