These Sourdough Discard Cheddar Biscuits are flaky, buttery, and packed with sharp cheddar cheese that adds the perfect tangy bite. Using sourdough discard in the dough gives these biscuits a subtle hint of sourness that makes them extra special and wonderfully tender inside. They bake up golden brown with a crispy outside that’s just irresistible.
I love making these biscuits whenever I have some sourdough discard hanging around—it’s such a smart way to use up what you might normally toss out. Plus, the cheddar cheese melts right into the dough, making each bite rich and full of flavor. I like to add a little extra cheese on top just before baking because, why not? A cheesy crust is always a good idea in my book.
These biscuits are super versatile and great for breakfast or as a side to soups and salads. I often serve them warm with a pat of butter or a drizzle of honey. They’re perfect cozy comfort food that feels a bit fancy but comes together quickly. If you’re looking for a tasty way to reduce waste and enjoy cheesy goodness, these biscuits are a winner!
Key Ingredients & Substitutions
Sourdough Discard: This adds a gentle tang and tender crumb. If you don’t have discard, you can use plain yogurt or buttermilk extra, but the flavor won’t be quite the same.
Butter: Cold butter is crucial for flakey biscuits. Use unsalted butter to control salt levels—if using salted, cut back on added salt in the recipe.
Cheddar Cheese: Sharp cheddar gives a tasty punch. Mild or smoked cheddar works too. For dairy-free, try a plant-based cheese that melts well.
Buttermilk: Helps tenderize and react with baking soda. If you lack buttermilk, make your own by adding a tablespoon of vinegar or lemon juice to milk and letting it sit 5 minutes.
Fresh Herbs: Chives, thyme, or parsley add freshness and flavor. Dried herbs can be used but reduce quantity since dried herbs are stronger.
How Do You Get Tender, Flaky Layers in These Biscuits?
The folding technique is key for flaky layers. Here’s how to nail it:
- After mixing, pat dough into a rectangle about 1 inch thick.
- Fold it over on itself 2 to 3 times — this creates the layers.
- Gently pat the dough back out to 1 inch thickness without overworking it.
- Cut biscuits by pressing straight down without twisting; twisting seals edges and prevents rising.
Keep butter cold and handle dough lightly to keep those butter pockets intact. Avoid over-mixing, which can make biscuits tough.
Equipment You’ll Need
- Baking sheet – perfect for even baking and easy cleanup with parchment paper.
- Parchment paper – stops the biscuits from sticking and helps with browning.
- Mixing bowls – one large for dry ingredients, one smaller for wet; keeps mixing simple.
- Pastry cutter or fork – helps cut cold butter into flour quickly and evenly.
- Biscuit cutter or floured glass – cuts uniform biscuits and keeps edges flaky.
- Measuring cups and spoons – accurate measurements mean perfect biscuit texture every time.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack to add a mild spicy kick, great for a zesty twist.
- Add cooked, crumbled bacon for smoky, meaty flavor that pairs well with cheese.
- Mix in finely chopped jalapeños if you like heat and a fresh veggie crunch.
- Use fresh rosemary instead of thyme for a piney herb note, which complements cheddar nicely.
Sourdough Discard Cheddar Biscuits Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional)
Butter and Cheese:
- ¼ cup (4 tablespoons) cold unsalted butter, cubed
- 1 cup sharp cheddar cheese, shredded (plus extra for topping)
Other Ingredients:
- ¼ cup fresh herbs, chopped (such as chives, thyme, or parsley)
- 1 cup sourdough discard (at room temperature)
- ½ cup buttermilk (plus more for brushing)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Total time is around 25 minutes, making it a quick and tasty treat!
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
2. Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder (if you’re using it).
3. Cut in the Butter:
Add the cold, cubed butter to the dry mix. Use a pastry cutter or your fingers to break the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits.
4. Add Cheese and Herbs:
Fold in the shredded cheddar cheese and chopped fresh herbs to the crumbly mixture. This adds great flavor and texture!
5. Combine Wet Ingredients:
In a small bowl, mix the sourdough discard with the buttermilk. Pour this into the dry ingredients and gently fold everything together just until combined. The dough should be shaggy but stick together when pressed.
6. Shape the Dough:
Turn the dough onto a floured surface. Pat it down into a roughly 1-inch thick rectangle. Fold it over itself 2-3 times to create layers, then gently pat it out again to 1-inch thickness.
7. Cut and Arrange Biscuits:
Use a biscuit cutter or a floured glass (about 2.5 inches wide) to cut out biscuits. Press straight down without twisting to keep edges flaky. Place biscuits on the prepared baking sheet, close but not touching.
8. Add Finishing Touches and Bake:
Brush the tops with some buttermilk, then sprinkle extra shredded cheddar cheese on top. Bake for 12-15 minutes until golden brown and the cheese is melted and bubbly.
9. Cool and Serve:
Let the biscuits cool a bit on a wire rack, then enjoy warm with butter, honey, or your favorite spread!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just make sure to thaw it fully in the fridge overnight and bring it to room temperature before mixing it into the dough for best results.
Can I Substitute the Cheddar Cheese?
Absolutely! You can use any melty cheese like Monterey Jack, mozzarella, or pepper jack for a different flavor. Just stick to about the same quantity for best texture.
How Should I Store Leftover Biscuits?
Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze them wrapped tightly for up to 3 months. Reheat in a warm oven or toaster oven to keep them flaky.
Can I Make These Biscuits Ahead of Time?
Yes! Prepare the dough and cut out the biscuits, then freeze them on the baking sheet before transferring to a freezer bag. Bake straight from frozen, just add a few extra minutes to baking time.