These Sourdough Discard Cheddar Biscuits are soft, flaky, and packed with sharp, melty cheddar cheese. They use sourdough discard, which adds a nice tangy flavor and helps reduce waste from your starter. The biscuits have a golden crust and tender inside, making them perfect for breakfast or snacks.
I love making these because they come together quickly and always impress my family. The cheesy aroma filling the kitchen is enough to get everyone excited, and the sourdough gives them a little extra character that plain biscuits don’t have. Plus, using discard means less waste, so it feels good on two levels.
My favorite way to enjoy these biscuits is warm, right out of the oven, with a bit of butter or even some honey for a touch of sweetness. They’re great alongside soups or salads too. If you like a little extra kick, I sometimes sprinkle a pinch of chili flakes on top before baking. It’s a simple twist that I think makes them even more special.
Key Ingredients & Substitutions
Sourdough Discard: This adds a gentle tang and moisture to the biscuits. If you don’t have discard, plain yogurt or sour cream works as a substitute to keep the tangy flavor.
Cold Butter: Using cold butter helps create flaky layers. You can use salted butter but reduce the salt in the recipe slightly.
Sharp Cheddar: This cheese gives great flavor and meltiness. Try other cheeses like Monterey Jack, Gouda, or Parmesan for a different taste.
Buttermilk: Buttermilk tenderizes the dough and gives a soft crumb. If unavailable, mix ¾ cup milk with 1 tablespoon vinegar and let it sit for 5 minutes before using.
How Do You Achieve Light, Flaky Biscuit Layers?
The secret to flaky biscuits is how you handle the dough—especially the butter and folding steps. Here’s how to nail it:
- Keep butter cold: Cube it and keep it chilled before mixing.
- Cut butter into flour until pieces are pea-sized; don’t overwork so butter stays visible.
- Mix wet and dry ingredients gently; overmixing develops gluten and makes biscuits tough.
- Fold the dough 2-3 times: Pat dough into a rectangle, fold it over itself, then pat again. This layering helps create flaky layers.
- Use a sharp cutter and press straight down without twisting to keep biscuit edges tight so they rise well.
These simple tips help make sure your biscuits come out tender and full of flaky, cheesy goodness every time.
Equipment You’ll Need
- Mixing bowl – big enough to whisk dry ingredients and mix wet ones without spills.
- Pastry cutter or fork – helps cut cold butter into flour for flaky layers.
- Biscuit cutter or glass – a 2.5-inch round cutter makes nice, even biscuits.
- Baking sheet – use a rimmed sheet lined with parchment for easy cleanup and even baking.
- Wire rack – lets biscuits cool without becoming soggy underneath.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack cheese to add mild spicy flavor and extra meltiness.
- Mix in cooked crumbled bacon before baking for smoky, meaty bites.
- Add 1 teaspoon garlic powder or fresh minced garlic for a tasty garlic cheese twist.
- Fold in chopped fresh herbs like rosemary or thyme to brighten the flavor in spring and fall.
How to Make Sourdough Discard Cheddar Biscuits
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) sourdough discard (unfed)
- 2 cups (240g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons (85g) cold unsalted butter, cubed
- 1 cup (100g) shredded sharp cheddar cheese
- 3/4 cup (180ml) buttermilk
Optional Topping:
- 2 tablespoons chopped fresh chives or green onions (for garnish)
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake, so you’ll have fresh, warm biscuits ready in around 30 minutes total. It’s a quick and easy recipe perfect for a tasty snack or side!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by heating your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
3. Cut in the Butter:
Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the texture looks like coarse crumbs with some pea-sized bits of butter.
4. Add Cheese:
Sprinkle the shredded cheddar cheese into the mixture and stir it evenly throughout.
5. Combine Wet Ingredients:
Pour in the sourdough discard and buttermilk. Mix gently with a spoon or spatula just until everything comes together. Be careful not to overmix — you want the dough to stay light and flaky.
6. Form the Dough and Cut Biscuits:
Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough onto itself 2-3 times to create layers, then gently pat it down to 1 inch thickness again. Use a floured biscuit cutter or glass (around 2.5 inches) to cut out your biscuits. Place them on the prepared baking sheet, and gently press scraps together to cut more biscuits as needed.
7. Optional Topping:
If you like, brush the tops of biscuits with a little buttermilk and sprinkle chopped fresh chives or green onions for a tasty touch.
8. Bake and Enjoy:
Bake for 12-15 minutes until the tops are golden and the biscuits are cooked through. Let them cool slightly on a wire rack before serving warm with butter or honey. Enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it in the fridge overnight and give it a good stir before using. This helps keep the dough texture consistent.
Can I Substitute the Buttermilk?
Absolutely—if you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes. This homemade buttermilk substitute will work perfectly.
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. Reheat gently in the oven or toaster oven to keep them flaky.
Can I Add Other Mix-Ins to the Biscuits?
Definitely! Try adding cooked bacon, herbs like rosemary or thyme, or a pinch of garlic powder to customize the flavor to your liking.
