These Sourdough Discard Savory Cheddar Biscuits are soft, flaky, and packed with cheesy goodness. They use sourdough discard to add a subtle tang that pairs perfectly with sharp cheddar, making each bite wonderfully flavorful and just a little bit special. The biscuits have a golden crust on the outside and a tender crumb inside, giving you the best of both worlds.
I love making these biscuits when I have sourdough discard on hand because it’s such an easy way to reduce waste and turn it into something delicious. The cheddar adds a cheesy kick that I can’t get enough of, and I usually sneak a few warm from the oven before they even make it to the table. They’re simple enough to whip up on a weeknight but feel fancy enough for a weekend brunch.
My favorite way to enjoy these biscuits is with a pat of butter melting on top or alongside a bowl of soup or chili. They hold up well and stay fluffy for a day or two, so I often bake a batch to have on hand for quick snacks or to round out a meal. I’m pretty sure once you try these, you’ll want to keep sourdough discard on purpose just to make more biscuits!
Key Ingredients & Substitutions
Sourdough starter discard: This adds a subtle tang and helps with the biscuit’s texture. If you don’t have discard, you can use plain yogurt or sour cream as a quick substitute for moisture and tang.
Butter: Cold, cubed butter is key to flaky biscuits. Avoid melted butter here. You can use salted butter but reduce added salt slightly.
Sharp cheddar cheese: Sharp cheddar gives a nice bold flavor. Try other cheeses like Gruyere, Monterey Jack, or Pepper Jack for variety.
Buttermilk: This keeps biscuits moist and tender. If unavailable, mix milk with a teaspoon of vinegar or lemon juice and rest for 5 minutes.
Herbs: Fresh parsley adds freshness. You can swap with chives, thyme, or rosemary depending on your taste.
How Can You Make Flaky Biscuits with Sourdough Discard?
The secret lies in handling the dough right to keep it light and flaky. Here’s how I do it:
- Keep butter cold: Cold butter creates steam pockets, which puff up the dough while baking.
- Don’t overmix: Stir just until combined to avoid developing too much gluten, which makes biscuits tough.
- Gentle patting: Pat your dough gently into shape rather than rolling. This keeps it tender.
- No twisting when cutting: Press straight down with your cutter to get clean, even edges for better rise.
Following these tips helps your biscuits come out tender inside with a golden, flaky crust every time.
Equipment You’ll Need
- Mixing bowls – I use a large bowl to mix everything easily and prevent spills.
- Pastry cutter or forks – helps cut cold butter into the flour for flaky layers.
- Measuring cups and spoons – keep your ingredients accurate for the best results.
- Biscuit cutter or floured glass – helps cut neat, even rounds for uniform biscuits.
- Baking sheet – a sturdy, rimmed sheet that fits in your oven and browns the biscuits evenly.
- Parchment paper or silicone mat – makes cleanup easier and prevents sticking.
Flavor Variations & Add-Ins
- Swap cheddar for shredded Monterey Jack, Pepper Jack, or Gruyere for different cheesy flavors.
- Add cooked bacon, ham, or cooked sausage for a meaty twist that’s great for breakfast or brunch.
- Mix in herbs like thyme, chives, or rosemary to enhance the savory profile.
- Stir in chopped jalapeños or red pepper flakes for a spicy kick that pairs well with creamy soups or chili.
Sourdough Discard Savory Cheddar Biscuits
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper
- 6 tablespoons unsalted butter, cold and cubed
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup fresh parsley, chopped (or herbs like chives)
- 3/4 cup buttermilk (plus a little extra if needed)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 12 to 15 minutes to bake. So in about 25 minutes, you’ll have warm, cheesy biscuits ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheet
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it so your biscuits don’t stick.
2. Mix Dry Ingredients and Cut in Butter
In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder (if using), and black pepper. Add the cold, cubed butter, then use a pastry cutter, two forks, or your fingers to mix it in until you see coarse crumbs and pea-sized butter bits.
3. Add Cheese, Herbs, Sourdough Discard, and Buttermilk
Stir in shredded cheddar and fresh parsley evenly. Then add the sourdough discard and buttermilk. Gently mix with a wooden spoon or spatula until the dough just comes together. If it feels sticky, sprinkle in a little flour; if dry, add a splash more buttermilk.
4. Shape and Cut the Dough
Turn the dough onto a floured surface. Gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or a floured glass to cut out rounds, pressing straight down without twisting.
5. Bake the Biscuits
Place the biscuit rounds about 1 inch apart on the baking sheet. Bake for 12-15 minutes until golden brown on top and cooked through.
6. Cool and Serve
Remove from oven and let the biscuits cool slightly on a wire rack. Enjoy warm with butter or as an accompaniment to your favorite meal!
Can I Use Frozen Sourdough Discard for These Biscuits?
Yes, you can! Just thaw your frozen sourdough discard in the fridge overnight or at room temperature for a few hours before using. Make sure it’s well stirred before adding to the dough.
Can I Substitute Cheddar Cheese with Another Type?
Absolutely! Feel free to use cheeses like Monterey Jack, Gruyere, or Pepper Jack for different flavors. Just use the same amount as the recipe calls for.
How Should I Store Leftover Biscuits?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 2 months, then reheat in the oven to bring back their freshness.
Can I Make These Biscuits Ahead of Time?
Yes! You can prepare the dough, shape the biscuits, and freeze them on the baking sheet. Once frozen, transfer to a freezer-safe bag. Bake straight from frozen, adding a few extra minutes to the baking time.