Sourdough Discard Savory Cheddar Biscuits are soft, flaky, and packed with sharp cheddar cheese in every bite. These biscuits have a subtle tang from the sourdough discard that makes them extra tasty and perfect for snacking or serving alongside your favorite meals.
I love making these biscuits because they’re a great way to use up sourdough starter discard without wasting anything. The cheese adds a rich, comforting flavor that everyone seems to enjoy, and the biscuits bake up golden and buttery each time. They come together quickly, which makes them an easy go-to when I want something fresh and warm.
My favorite way to have these cheddar biscuits is straight out of the oven with a little bit of butter melting on top. They’re great with soups or salads, and I’ve even used them to make mini breakfast sandwiches. I think these biscuits bring a cozy and homemade touch to any meal, and they always impress guests with their delicious, cheesy goodness.
Key Ingredients & Substitutions
Sourdough discard: This adds a nice gentle tang and moisture. If you don’t have discard, you can use yogurt or buttermilk as a substitute but expect a slight flavor difference.
Cheddar cheese: Sharp cheddar gives great flavor and meltability. You can swap for other cheeses like Monterey Jack, gouda, or a spicy pepper jack for a twist.
Butter: Cold, unsalted butter is key to flaky layers. Don’t soften it—small cold chunks create pockets of steam that puff up the biscuits.
Chives: Fresh chives add a bright onion note. If unavailable, try green onions or parsley for a milder flavor.
How Do You Make These Biscuits Tender and Flaky?
The trick is handling the dough gently and keeping ingredients cold. Here’s how I do it:
- Work the butter quickly into the flour until small lumps remain—don’t overmix or you’ll lose flakiness.
- Add wet ingredients and mix just until combined. Avoid stirring too much to keep the dough light.
- Fold the dough a few times on a floured surface to build layers, then gently pat out to 1 inch thickness.
- Use a sharp biscuit cutter or glass to cut straight down without twisting, which can seal edges and stop rising.
- Bake right away so the baking powder and soda react properly for a good rise.
These steps help the biscuits bake up tender, soft inside, and golden with buttery layers.
Equipment You’ll Need
- Mixing bowls – I use large bowls to mix dry and wet ingredients easily and keep everything organized.
- Pastry cutter or forks – helps quickly cut in the cold butter into the flour mixture for flaky layers.
- Rolling pin – makes it simple to evenly pat the dough to about 1 inch thick for uniform biscuits.
- Biscuits cutter (or a round glass) – ensures clean, even edges for neat, perfectly sized biscuits.
- Baking sheet – provides a flat surface for baking the biscuits evenly and close together for tender sides.
- Pastry brush – for lightly brushing tops with buttermilk for a golden finish and added flavor.
Flavor Variations & Add-Ins
- Swap cheddar for crumbled feta or Monterey Jack to vary cheese flavors and textures.
- Mix in cooked bacon bits or chopped ham for a meaty, hearty twist.
- Add chopped herbs like parsley, thyme, or rosemary for a fresh herby note.
- Stir in cooked, chopped spinach or bell peppers for extra veggies and color.
Sourdough Discard Savory Cheddar Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional, for extra savory flavor)
- 1 cup sharp cheddar cheese, shredded
- ¼ cup chopped fresh chives (plus extra for garnish)
- 1 cup sourdough discard (unfed)
- ½ cup cold unsalted butter, cubed
- ½ cup cold buttermilk (plus extra for brushing tops)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare plus 12-15 minutes baking time. You’ll spend just a few minutes mixing the dough, shaping the biscuits, and then baking them until golden and flaky. Perfect for a quick, tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
2. Mix Dry Ingredients and Cheese:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder (if using). Stir in the shredded cheddar cheese and chopped chives, spreading them evenly throughout the dry mix.
3. Cut in the Butter:
Add the cold cubed butter to the flour mixture. Use your fingers or a pastry cutter to quickly work the butter into the flour until it looks like coarse crumbs with some pea-sized pieces of butter remaining. This will help create flaky layers.
4. Add Wet Ingredients and Form Dough:
Pour in the sourdough discard and cold buttermilk. Stir gently with a spoon or spatula just until the dough starts coming together. Be careful not to overmix, or the biscuits won’t be tender.
5. Shape the Dough:
Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold the dough over itself 3 to 4 times to help create layers, then press it out again to 1 inch thickness. Using a biscuit cutter (about 2.5 to 3 inches), cut out biscuits and place them on your prepared baking sheet. Gather scraps, gently press again, and cut more biscuits if you can.
6. Prepare for Baking:
Lightly brush the tops of the biscuits with buttermilk to encourage browning. Sprinkle a little extra shredded cheddar and chopped chives on top if you like.
7. Bake:
Bake the biscuits in your preheated oven for 12 to 15 minutes, until they are golden brown and cooked through.
8. Cool and Serve:
Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm, with butter if you like, and enjoy these cheesy, fluffy biscuits!
Can I Use Frozen Sourdough Discard for These Biscuits?
Yes! Just thaw the frozen discard in the fridge overnight and bring it to room temperature before using. This helps the discard mix smoothly into the dough.
Can I Substitute Buttermilk in This Recipe?
Absolutely! If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to ½ cup of milk. Let it sit for 5 minutes, then use as directed.
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 baked biscuits in a zip-top bag for up to 2 months and reheat in a warm oven.
Can I Add Other Herbs or Ingredients?
Definitely! Fresh herbs like thyme or parsley work well, and add-ins like cooked bacon or jalapeños can give a tasty twist. Just fold them in with the cheese and chives during mixing.
