These Sourdough Discard Cheddar Biscuits are a fantastic way to use up your sourdough starter discard while making something delicious at the same time. They’re fluffy and flaky with a nice cheesy kick from sharp cheddar, perfect for breakfast, lunch, or as a snack. The sourdough discard adds a little tang that makes these biscuits a bit more special than the usual kind.
I love making these biscuits because it feels like I’m wasting nothing and creating something everyone at the table loves. It’s such an easy recipe, and the cheddar melts beautifully inside, giving just the right amount of gooey cheese in every bite. I usually keep some sourdough discard in the fridge just so I can make these when I’m craving something warm and cheesy.
My favorite way to enjoy these biscuits is fresh out of the oven with a smear of butter or a bit of honey if I want a sweet contrast. They also go great with soup or chili and are perfect for weekend brunches. If you like biscuits with a little tang and a cheesy twist, I think you’re going to keep coming back to this recipe again and again.
Key Ingredients & Substitutions
Sourdough Discard: This adds a gentle tang and moisture to the biscuits. If you don’t have discard, you can substitute with plain yogurt or buttermilk to keep that slight tanginess. Just reduce the buttermilk a bit if you do.
Cheddar Cheese: Sharp cheddar gives the best flavor punch. Mild cheddar works too, but the biscuits won’t have quite the same kick. You can also mix in other cheeses like Monterey Jack or smoked gouda for a different taste.
Butter: Cold butter is key to flaky biscuits. If you use melted butter, the texture will be denser. Unsalted butter lets you control saltiness better, but salted is fine if you adjust the additional salt.
Buttermilk: It tenderizes the dough and reacts with the baking soda to help rise. If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes.
Fresh Herbs (optional): Thyme and chives brighten the biscuits nicely. Feel free to try rosemary, parsley, or omit herbs if you want a more classic cheddar biscuit taste.
How Do You Get Fluffy, Flaky Biscuits Every Time?
The secret lies in the butter and handling of the dough:
- Keep butter cold: Cold butter creates steam when baking, which makes flaky layers. Cut it into small chunks and work quickly to keep it chilled.
- Don’t overmix: Gently mix wet and dry ingredients until just combined. Overworking develops gluten and makes biscuits tough.
- Press, don’t twist: When cutting biscuits, press the cutter straight down and lift it straight up. Twisting seals the edges and can prevent good rise.
- Close placement for softer sides: Place biscuits close but not touching to get soft sides; if you want crusty edges, space them out more on the baking sheet.
- High heat baking: Baking at 425°F helps biscuits rise quickly and develop a golden crust.
Following these tips will help ensure your sourdough cheddar biscuits turn out fluffy, tender, and full of flavor every time!
Equipment You’ll Need
- Mixing bowls – You’ll need at least one large bowl to combine dry ingredients and another for wet ones.
- Pastry cutter or fork – Makes cutting cold butter into flour easy without warming it too much.
- Biscuit cutter (2 to 3 inches) – Helps you get nice, even biscuit shapes and good rise when pressed straight down.
- Baking sheet – A flat, rimmed sheet ensures even baking and golden edges on your biscuits.
- Parchment paper or silicone mat – Prevents sticking and makes cleanup easier.
- Measuring cups and spoons – For accurate measuring of ingredients, especially leavening agents.
Flavor Variations & Add-Ins
- Swap sharp cheddar for pepper jack – Adds a little spicy kick for those who like some heat.
- Stir in cooked bacon bits – Gives savory, smoky flavor perfect for brunch or snacks.
- Add fresh rosemary or sage – Offers a woodsy, fragrant note that pairs well with cheesy biscuits.
- Mix in finely chopped jalapeños – For extra heat and zest in every bite.
Sourdough Discard Cheddar Biscuits
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed, discard from regular feedings)
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (optional for flavor)
- 1/4 cup (55g) cold unsalted butter, cubed
- 1 cup (100g) sharp cheddar cheese, shredded
- 3/4 cup (180ml) buttermilk (plus a little extra if needed)
- 1-2 tablespoons fresh herbs (like thyme or chives), finely chopped (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake, so about 25 minutes total from start to finish. It’s perfect for a quick and tasty treat!
Step-by-Step Instructions:
1. Prepare the Oven and Dry Ingredients:
First, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder if you’re using it.
2. Cut in the Butter and Add Cheese:
Use a pastry cutter or your fingers to work the cold cubed butter into the dry mixture. Stop when it looks like coarse crumbs with some pea-sized pieces of butter left. Next, stir in the shredded cheddar cheese and fresh herbs if you want to add them.
3. Mix Wet Ingredients and Combine:
In a separate bowl, whisk together the sourdough discard and buttermilk. Pour this mixture into the dry ingredients. Gently fold everything together just until combined—don’t overmix, even if the dough is sticky; this keeps biscuits tender.
4. Shape and Cut the Biscuits:
Turn the dough out onto a lightly floured surface and pat it into about a 1-inch thick rectangle. Using a 2.5-inch biscuit cutter, press straight down (don’t twist) to cut out biscuits.
5. Bake and Serve:
Place the biscuits close together but not touching on your prepared baking sheet. If you like, brush the tops with a little buttermilk or melted butter for a nice golden finish. Bake for 12-15 minutes until golden brown and cooked through. Let cool just a bit before serving warm with butter or your favorite spread.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw your frozen sourdough discard in the fridge overnight and bring it to room temperature before mixing. This helps the discard blend smoothly into the dough.
Can I Substitute Cheddar Cheese?
Absolutely! You can use other shredded cheeses like Monterey Jack, mozzarella, or pepper jack. Each will add a different flavor profile, so feel free to experiment.
How Should I Store Leftover Biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Reheat in the oven for best texture.
Can I Make These Biscuits Vegan or Dairy-Free?
To make dairy-free, swap butter for a plant-based alternative and use a dairy-free milk mixed with lemon juice or vinegar instead of buttermilk. Keep in mind the flavor and texture might change slightly.
