These Sourdough Discard Cheddar Biscuits are soft, flaky, and packed with cheesy goodness, making them the perfect savory way to use up leftover sourdough discard. They bake up tall with crisp golden edges and a tender, buttery inside. The sourdough discard adds depth of flavor and moisture without making the biscuits taste sour. This recipe is quick, beginner-friendly, and ideal for breakfast, dinner sides, or serving with soups and stews.
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Why You’ll Love This Recipe
- Uses sourdough discard in a simple, no-waste way
- Flaky layers with a soft, tender center
- Rich cheddar flavor in every bite
- No yeast and no rising time needed
- Ready in under 30 minutes from start to finish
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ½ cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup sourdough discard (unfed)
- ¼ cup milk or buttermilk
Optional Topping
- 2 tbsp melted butter
- ½ tsp garlic powder or dried parsley
Tools for Sourdough Discard Bread, Rolls & Savory Bakes
These tools are helpful for shaping, rolling, and baking savory sourdough discard recipes like pizza dough, biscuits, English muffins, and crackers.
- Dough Scraper / Bench Scraper – helps divide, shape, and handle sticky dough easily
- Rolling Pin – perfect for rolling pizza dough, crackers, and flatbreads
- Cast Iron Skillet – great for baking discard flatbreads, biscuits, and muffins with even heat
Preparation Steps
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
- Stir in the shredded cheddar cheese until evenly distributed.
- In a separate bowl, mix sourdough discard and milk until combined.
- Add the wet mixture to the dry ingredients and gently mix just until a soft dough forms.
- Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
- Fold the dough in half, rotate, and pat again to create layers. Repeat once more.
- Cut biscuits using a round cutter and place them close together on the baking sheet.
- Bake for 14–18 minutes until tall and golden brown.
- Brush with melted butter and optional garlic or parsley while warm.
Cooking Notes
- Cold butter is key to flaky biscuits, so work quickly and avoid overmixing.
- The dough should be soft but not sticky; add a tablespoon of milk if needed.
- Cutting straight down with the biscuit cutter helps the biscuits rise evenly.
- Baking biscuits close together helps them rise taller and stay soft on the sides.
Variations
- Add cooked bacon bits or ham for extra savory flavor
- Use pepper jack or Colby cheese instead of cheddar
- Add chopped chives or green onions for freshness
- Make garlic cheddar biscuits by adding minced garlic to the dough
- Use whole wheat flour for up to 50% of the flour for a heartier biscuit
Tips
- Use freshly shredded cheese for best melting and flavor
- Do not twist the biscuit cutter when cutting
- Chill the dough for 10 minutes if your kitchen is warm
- Serve biscuits warm for the best texture
- Freeze unbaked biscuits and bake straight from frozen
Serving Suggestions
- Serve alongside soups, chili, or stews
- Use as a base for breakfast sandwiches
- Pair with eggs and sausage for breakfast
- Serve with butter or honey for a sweet-savory contrast
- Add to holiday or brunch spreads
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 14–18 minutes
- Total Time: About 30 minutes
Nutritional Information (Per Biscuit)
Approximate values
- Calories: 230
- Protein: 6g
- Fat: 14g
- Carbohydrates: 20g
FAQs
Do these biscuits taste sour?
- No. The sourdough discard adds richness and depth, not a sour flavor.
Can I use very thick discard?
- Yes. If your discard is thick, add a little extra milk to loosen the dough.
Can I make these ahead of time?
- Yes. Shape the biscuits and refrigerate for up to 24 hours before baking.
Can I freeze them?
- Yes. Freeze unbaked biscuits and bake straight from frozen, adding a few extra minutes.
Why are my biscuits flat?
- This can happen if the butter was too warm or the dough was overworked.
Conclusion
Sourdough Discard Cheddar Biscuits are a fast, flavorful, and reliable way to turn leftover sourdough discard into something comforting and satisfying. With flaky layers, rich cheese flavor, and simple ingredients, this recipe is perfect for everyday meals or special occasions alike.