Sourdough Discard Cheddar Biscuits are soft, flaky, and packed with cheesy goodness. These biscuits take advantage of sourdough discard to add a subtle tang that pairs perfectly with sharp cheddar cheese. They’re golden on the outside, tender and buttery on the inside—just the kind of comforting treat you want on hand for breakfast, lunch, or dinner.
I love making these biscuits as a way to use up sourdough discard without wasting any of that dough. It’s such an easy and tasty fix, and each biscuit has a little bit of that sourdough magic that makes them extra special. I usually keep shredded cheddar in my fridge just for this recipe because it’s so satisfying to pull warm, cheesy biscuits out of the oven.
One of my favorite ways to serve these biscuits is alongside a big pot of soup or with a fresh salad for a simple meal. They’re also delicious split open with a pat of butter melting inside. If you like, you can add a sprinkle of herbs on top before baking for a little extra flavor. These biscuits always disappear quickly at my table—everyone loves how cozy and cheesy they are!
Key Ingredients & Substitutions
Sourdough discard: This adds a nice subtle tang and moist texture. If you don’t have discard, you can replace it with plain yogurt or buttermilk, but the flavor will be a bit different.
Butter: Use cold, unsalted butter cut into small cubes. Cold butter helps create flaky layers in the biscuits. You can try using a mix of butter and shortening for an even flakier texture.
Cheddar cheese: Sharp cheddar gives a lovely bold flavor. If you want a milder taste, use mild cheddar or try other cheeses like gouda or pepper jack for a twist.
Buttermilk: Adds tenderness and a slight tang. If you don’t have buttermilk, mix 1/3 cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes before using.
How Do You Get Fluffy, Flaky Biscuits Every Time?
The key to flaky biscuits is cutting cold butter into the flour just right. Here’s how to do it:
- Keep the butter cold, cut into small cubes before mixing.
- Use a pastry cutter or your fingers to rub the butter into the flour mixture quickly. Aim for pea-sized pieces in the dough.
- Mix the wet ingredients gently into the dry, just until combined — overmixing develops gluten and makes biscuits tough.
- When shaping the dough, knead it only a few times to bring it together, then pat it into thickness.
- Cut biscuits straight down without twisting the cutter to avoid sealing the edges—this helps them rise better.
Following these tips helps create biscuits with tender, flaky layers and a perfect golden crust every time!
Equipment You’ll Need
- Baking sheet – provides a flat, even surface for the biscuits to bake golden and crisp.
- Parchment paper – helps prevent sticking and makes cleanup easier.
- Mixing bowls – one large for dry ingredients and one small for wet mixture keeps things organized.
- Pastry cutter or fork – perfect for cutting cold butter into the flour to create flaky layers.
- Biscuit cutter (2.5 to 3 inches) – makes uniform biscuits that bake evenly and look great.
- Measuring cups and spoons – essential for accurate ingredient amounts to ensure the right dough texture.
- Pastry brush – handy for brushing buttermilk on top for a golden, shiny finish.
Flavor Variations & Add-Ins
- Swap sharp cheddar with pepper jack cheese for a bit of spice that livens up the biscuits.
- Add 2 tablespoons chopped fresh chives or green onions for a fresh onion flavor that pairs well with cheddar.
- Mix in cooked, crumbled bacon pieces for a smoky, savory touch that’s great for breakfast.
- Include 1 teaspoon dried herbs like thyme or rosemary for an earthy note, perfect alongside soups or stews.
Sourdough Discard Cheddar Biscuits Recipe
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional, for added flavor)
- ½ cup (1 stick) unsalted butter, cold and cut into small cubes
- 1 cup sharp cheddar cheese, shredded
- 1 cup sourdough discard (unfed, room temperature)
- ⅓ cup buttermilk, plus extra for brushing
- 1 tablespoon fresh parsley, finely chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 12-15 minutes to bake. So, in about 25 minutes total, you’ll have hot, fresh cheddar biscuits ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Dry Ingredients
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder if you’re using it.
2. Cut in the Butter and Add Cheese
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mix looks like coarse crumbs with some pea-sized butter pieces. Stir in the shredded cheddar cheese evenly.
3. Mix Wet Ingredients and Combine
In a small bowl, mix together the sourdough discard and buttermilk until combined. Pour this into the dry ingredients. Stir gently and just until the dough comes together—try not to overmix to keep biscuits tender.
4. Shape and Cut the Biscuits
Turn the dough onto a lightly floured surface. Knead gently 3-4 times to bring it together, and pat it into a 1 to 1.5 inch thick rectangle. Using a biscuit cutter (about 2.5 to 3 inches), cut out biscuits, placing them close but not touching on the baking sheet. Gather scraps, form, and cut more biscuits.
5. Bake and Serve
Brush the tops of the biscuits lightly with buttermilk for a golden finish. Bake for 12-15 minutes until golden brown and puffed. Remove from oven and sprinkle with fresh parsley if desired. Cool slightly before serving warm with butter or your favorite sides.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw the sourdough discard in the refrigerator overnight and bring it to room temperature before using. This helps it mix in smoothly with the other ingredients.
Can I Substitute Cheddar Cheese with Another Type?
Definitely! You can swap cheddar for cheeses like gouda, mozzarella, or pepper jack depending on your taste preference. Just use the same amount by volume for best results.
How Should I Store Leftover Biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them longer, freeze them in a zip-top bag for up to 3 months. Reheat in a warm oven or toaster oven for the best texture.
Can I Make These Biscuits Dairy-Free?
Yes! Use a dairy-free butter substitute and a plant-based milk mixed with a little lemon juice or vinegar to mimic buttermilk. Keep in mind the flavor and texture may differ slightly.
