These Sourdough Discard Cheddar Biscuits are a delightful way to use up leftover sourdough starter while making something soft, flaky, and cheesy. The biscuits have a perfect crumbly texture with sharp cheddar melted right into the dough, giving every bite a wonderful mix of tang and richness. They’re simple but packed with flavor, combining the tang from the sourdough discard and the comfort of warm, cheesy biscuits.
I love making these biscuits whenever I have some sourdough starter that needs to be used, and they never disappoint. The sourdough discard adds such a nice depth to the flavor without needing extra yeast or long rising times, so they come together pretty quickly. Plus, I always find that folding in shredded sharp cheddar makes the biscuits extra special — it’s like a little cheesy surprise in each bite.
My favorite way to enjoy these biscuits is fresh from the oven with a little pat of butter melting on top. They’re perfect alongside a bowl of soup, or just as a snack with some creamy jam or honey. Honestly, they make any meal feel a bit more comforting and homemade, and I bet once you try them, you’ll keep finding reasons to whip up a batch!
Key Ingredients & Substitutions
Sourdough Discard: This ingredient adds a nice tang and moisture. If you don’t have discard, you can use plain yogurt or buttermilk, but the unique flavor will be less pronounced.
Butter: Cold, unsalted butter is best for flakiness. You can swap with a solid vegetable shortening if needed, though the flavor is richer with butter.
Cheddar Cheese: Sharp cheddar brings bold flavor and meltiness. You can try other cheeses like mozzarella for a milder taste or pepper jack for a spicy twist.
Buttermilk: It keeps biscuits tender and helps activation of baking soda. If unavailable, mix milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
How Do You Make Biscuit Dough Flaky and Tender?
The secret to flaky biscuits mainly lies in how you handle the butter and dough:
- Keep ingredients cold: Cold butter creates steam while baking, which helps layers form.
- Cut butter well: Mix butter into flour until you see pea-sized bits—it’s okay to have some larger chunks.
- Minimal mixing: Once liquid is added, stir gently. Over-mixing develops gluten that can make biscuits tough.
- Folding the dough: Fold the dough 3-4 times to build layers, pat gently—don’t roll it out.
- Cut biscuits without twisting: Press straight down with the cutter to keep edges sharp, which helps rise well.
Taking your time with these steps pays off with biscuits that are tender inside and perfectly crisp outside!
Equipment You’ll Need
- Baking sheet – perfect for even baking and easy cleanup.
- Parchment paper – keeps biscuits from sticking and helps with easy removal.
- Mixing bowls – for combining dry and wet ingredients separately.
- Pastry cutter or two forks – great for cutting cold butter into the flour quickly and evenly.
- Biscuit cutter or round glass – helps cut biscuits with clean edges for better rise.
- Measuring cups and spoons – essential for accurate ingredient amounts.
Flavor Variations & Add-Ins
- Add cooked and crumbled bacon for a smoky, meaty bite that pairs well with cheddar.
- Mix in chopped fresh chives or green onions for a mild onion flavor that freshens the biscuits.
- Swap sharp cheddar with pepper jack cheese for a little spicy kick.
- Stir in some dried herbs like thyme or rosemary to add an earthy aroma and depth.
How to Make Sourdough Discard Cheddar Biscuits
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed starter)
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 6 tablespoons (85g) cold unsalted butter, cubed
- 1 cup (100g) sharp cheddar cheese, shredded, plus extra for topping
- 3/4 cup (180ml) cold buttermilk, plus extra if needed
- 1 tablespoon fresh parsley, finely chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to bake. So, within half an hour, you can enjoy fresh, warm cheddar biscuits made with sourdough discard!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheet:
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
3. Cut in the Butter:
Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to cut it in until the mixture looks like coarse crumbs with some butter pieces about the size of peas.
4. Add the Cheese:
Stir in the shredded cheddar cheese, saving a little bit to sprinkle on top before baking.
5. Add Wet Ingredients and Form Dough:
Pour in the sourdough discard and cold buttermilk. Gently mix with a spatula until just combined into a sticky dough. If too dry, add a little more buttermilk.
6. Fold the Dough:
Turn the dough onto a floured surface and gently fold it over onto itself 3-4 times, then pat into a rectangle about 1 to 1.5 inches thick. This folding helps create nice flaky layers.
7. Cut the Biscuits:
Using a floured biscuit cutter or glass, press straight down—don’t twist—to cut out rounds. Gather and gently pat scraps to cut more biscuits.
8. Prepare for Baking:
Place the biscuits close together on the baking sheet, just touching. Brush the tops lightly with buttermilk and sprinkle with the reserved cheddar and parsley if using.
9. Bake:
Bake for 15-20 minutes or until golden brown and fully risen. The cheese will be melty and the biscuits should be fluffy inside.
10. Cool and Serve:
Let the biscuits cool a bit on a wire rack, then enjoy warm with butter, honey, or your favorite spreads!
Can I Use Frozen Sourdough Discard?
Yes! Just thaw it in the fridge overnight and give it a good stir before using. Using discard straight from the fridge is fine, but room temperature makes mixing easier.
Can I Substitute Sharp Cheddar?
Absolutely! You can swap with other cheeses like Monterey Jack, mozzarella, or pepper jack for different flavors. Just choose a cheese that melts well.
How Should I Store Leftover Biscuits?
Store biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped for up to 3 months and reheat in the oven.
Can I Make These Biscuits Vegan or Dairy-Free?
Try using vegan butter and a dairy-free buttermilk substitute (such as almond milk plus lemon juice). Use a plant-based cheese or omit altogether for a tasty dairy-free version.
