Sourdough Discard Savory Cheddar Biscuits are a delicious way to turn leftover sourdough starter into something amazing. These biscuits have a crispy outside and a soft, fluffy inside, packed with sharp cheddar cheese that melts beautifully with every bite. A little tang from the sourdough discard adds a nice depth of flavor that makes these biscuits stand out from the usual.
I love making these biscuits when I have some sourdough discard sitting around—it feels great not to waste it and to create something so tasty at the same time. What’s really fun is how easy they come together, and the whole house smells incredible while they bake. I usually add a sprinkle of herbs on top for a bit of extra flavor, but they’re just as wonderful on their own.
My favorite way to enjoy these biscuits is fresh and warm, right out of the oven, maybe with a pat of butter or alongside a bowl of soup. They’re perfect for breakfast with eggs or even as a snack with a little jam. Every time I make them, everyone asks for the recipe—there’s something about those cheesy, flaky layers that makes it hard to resist having just one more.
Key Ingredients & Substitutions
Sourdough Starter Discard: This adds a mild tang and helps tenderize the biscuits. If you don’t have discard, plain yogurt or buttermilk can be used as a substitute to keep that slight tang and moisture.
Butter: Using cold, unsalted butter is important for flaky layers. You can substitute with vegan butter if dairy-free, but make sure it’s firm and chilled.
Cheddar Cheese: Sharp cheddar gives great flavor and melts nicely. If you want a milder taste, try Colby or Monterey Jack. You can also mix in some Parmesan for extra depth.
Chives or Green Onions: These add a fresh pop of flavor. If you don’t have fresh herbs, dried ones like thyme or rosemary can work, but use less to avoid overpowering the biscuits.
Buttermilk or Milk: Buttermilk adds tenderness and helps the baking soda react well. If you don’t have buttermilk, mix milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes.
How Do I Make the Biscuits Fluffy and Layered?
The secret to fluffy, layered biscuits is handling the dough gently and creating layers:
- Cut in cold butter: Keep the butter cold and cut it into pea-sized pieces. This creates pockets of fat that melt during baking, making flaky layers.
- Don’t overmix: Stir the dough just until combined to avoid tough biscuits.
- Fold the dough: After patting the dough into a rectangle, fold it over itself 2-3 times to build layers. This technique is simple but really helps with flakiness.
- Pat, don’t roll: Avoid rolling with a pin. Just pat the dough gently to keep the butter from warming up.
- Cut straight down: Press the biscuit cutter straight down without twisting. Twisting seals the edges and prevents the biscuits from rising well.
Following these steps will give you tender, cheesy, and nicely risen biscuits every time.
Equipment You’ll Need
- Large mixing bowl – I use this for mixing all the ingredients smoothly without spills.
- Measuring cups and spoons – Accurate measuring makes sure your biscuits turn out just right.
- Pastry cutter, two forks, or your fingertips – These help cut the cold butter into the flour for flaky layers.
- Biscuit cutter (about 2.5 inches) – Keeps the biscuits uniform and helps them rise evenly.
- Parchment paper or baking sheet – Prevents sticking and makes cleanup easier.
- Rolling pin (optional) – If you prefer to roll out dough, but gentle patting works fine too.
Flavor Variations & Add-Ins
- Replace cheddar with pepper jack or Monterey Jack for a milder or spicier flavor. Great for variety!
- Add cooked, crumbled bacon or ham to make hearty, meaty biscuits, perfect for brunch.
- Mix in fresh herbs like thyme, rosemary, or parsley for colorful, fragrant biscuits.
- Use shredded mozzarella or Parmesan cheese to tailor the cheesiness to your taste and add extra richness.
Sourdough Discard Savory Cheddar Biscuits
Ingredients You’ll Need:
For the Biscuits:
- 1 cup sourdough starter discard (unfed)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon garlic powder (optional, for savory flavor)
- ¼ cup cold unsalted butter, cut into small pieces
- 1 cup sharp cheddar cheese, shredded
- ¼ cup fresh chives or green onions, finely chopped
- ¾ cup buttermilk or whole milk (adjust as needed)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake, for a total of approximately 25 minutes. It’s quick, easy, and perfect for when you want fresh biscuits without much fuss!
Step-by-Step Instructions:
1. Prepare the Oven and Mixing Bowl:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and for easier cleanup.
2. Mix Dry Ingredients and Cut in Butter:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder, if using. Add the cold butter pieces and use a pastry cutter, two forks, or your fingertips to break the butter into the flour until the mixture looks like coarse crumbs with small pea-sized bits of butter remaining.
3. Add Cheese, Chives, and Wet Ingredients:
Stir in the shredded cheddar cheese and chopped chives until distributed evenly. Then add the sourdough discard and buttermilk. Gently stir until just combined—the dough will be sticky but should hold together.
4. Shape and Cut the Biscuits:
Turn the dough out onto a floured surface and gently pat it into a 1-inch-thick rectangle. Fold the dough over itself 2-3 times to create layers, then pat it back down to about 1 inch thick. Use a 2.5-inch biscuit cutter to cut out biscuits and place them on the baking sheet, leaving a little space between them. Gather any scraps, gently pat down again, and cut additional biscuits until all dough is used.
5. Bake and Serve:
Optionally, brush the tops with a bit of buttermilk or melted butter for a beautiful golden crust. Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. Cool them slightly on a wire rack before serving warm with butter or your favorite spread.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it fully in the fridge overnight and bring it to room temperature before using. This helps it incorporate smoothly into the dough.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix ¾ cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, then use as directed. This mimics the acidity of buttermilk, helping the biscuits rise and stay tender.
How Should I Store Leftover Biscuits?
Store leftovers in an airtight container at room temperature for up to 2 days or freeze them for longer storage. Reheat in a warm oven for a few minutes to refresh their flakiness.
Can I Add Other Ingredients to These Biscuits?
Absolutely! Try adding cooked bacon, herbs like rosemary or thyme, or swapping cheddar for other cheeses to customize the flavor to your taste.