These Sourdough Discard Savory Cheddar Biscuits are fluffy, cheesy, and have just the right amount of tang from the sourdough discard. The cheddar cheese adds a bold flavor, and the biscuits come out golden and tender every time. They make a perfect snack or side to any meal.
I love using sourdough discard in recipes like these because it’s a great way to reduce waste and add extra depth without extra effort. I usually keep a stash of discard in the fridge and pull it out when I want something quick and tasty. These biscuits come together fast and smell amazing while baking!
My favorite way to enjoy these biscuits is warm right out of the oven with a little butter melting on top. They’re perfect for breakfast alongside eggs or with soup or chili for dinner. Friends always ask for the recipe after trying them because they’re so comforting and full of flavor.
Key Ingredients & Substitutions
Sourdough Discard: This adds a nice tang and helps keep the biscuits light. You can use unfed discard from your starter. If you don’t have discard, plain yogurt or buttermilk alone works too.
Butter: Using cold, unsalted butter is key for flaky biscuits. Cut it into small cubes and keep it cold until mixing. You can swap with cold shortening if needed, but butter adds the best flavor.
Cheddar Cheese: Sharp cheddar gives bold taste, but feel free to use mild cheddar, Monterey Jack, or even a blend of cheeses. Freshly shredded melts better than pre-shredded types.
Chives or Green Onions: These fresh herbs add a lovely mild onion flavor. Tarragon or parsley are good substitutes if you want to change it up.
How Do You Make Biscuit Dough Light and Flaky?
The secret to fluffy, flaky biscuits is handling the dough gently and keeping ingredients cold.
- Cut cold butter into the flour mixture until pea-sized bits remain. These create layers as they melt during baking.
- Mix the wet ingredients in gently to avoid overworking the dough, which can make biscuits tough.
- Fold the dough over itself a few times to build layers, then pat it out rather than rolling.
- Use a sharp biscuit cutter or floured glass to cut out rounds, pressing straight down to keep edges from sealing (this helps biscuits rise evenly).
When baked right, these steps give you biscuits with a tender inside and a nicely browned, slightly crisp crust.
Equipment You’ll Need
- Mixing bowls – I use a large bowl to combine all the ingredients easily.
- Pastry cutter or forks – helps cut cold butter into the dry ingredients for flaky layers.
- Measuring cups and spoons – ensures your ingredients are just right for perfect biscuits.
- Biscuit cutter or floured glass – cuts out the dough for evenly shaped biscuits.
- Baking sheet with parchment paper or a silicone baking mat – keeps the biscuits from sticking and makes cleanup easy.
- Wire rack – cools the biscuits quickly for the best texture.
Flavor Variations & Add-Ins
- Switch cheddar for Monterey Jack or Pepper Jack for extra flavor or spice.
- Add cooked bacon, chopped ham, or cooked sausage to make savory breakfast biscuits.
- Mix in sautéed spinach or roasted red peppers for vibrant color and added veggies.
- Replace chives with green onions or tarragon for different herb flavors.
Sourdough Discard Savory Cheddar Biscuits
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional for extra savory flavor)
- ¼ teaspoon black pepper
- 4 tablespoons cold unsalted butter, cubed
- 1 cup sharp cheddar cheese, shredded
- ¼ cup fresh chives or green onions, chopped
- ¾ cup buttermilk (plus a little more if needed)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 12-15 minutes of baking. All together, you can have warm, cheesy biscuits on your table in under 30 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to keep the biscuits from sticking.
2. Mix Dry Ingredients and Cut in Butter:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder (if using), and black pepper. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture looks like coarse crumbs with pea-sized butter bits.
3. Add Cheese, Herbs, and Wet Ingredients:
Stir in the shredded cheddar cheese and chopped chives or green onions. Then add the sourdough discard and buttermilk, mixing gently with a spatula or fork until the dough just starts to come together. If the dough feels too dry, add a little more buttermilk—one tablespoon at a time—but don’t overmix.
4. Shape and Cut the Biscuits:
Turn the dough out onto a floured surface. Gently fold it onto itself 3 or 4 times to create layers, then pat it into a rectangle about 1 inch thick. Use a floured biscuit cutter or glass to cut out rounds and place them on your prepared baking sheet. Gather any scraps, gently press together, and cut more biscuits.
5. Bake and Serve:
Bake your biscuits for 12 to 15 minutes until they turn golden brown on top. Remove from the oven and let them cool slightly on a wire rack. Serve warm with a pat of butter or your favorite spread. Enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and give it a good stir before using. This helps the discard mix evenly into your dough.
Can I Substitute Buttermilk?
Absolutely! You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for 5 minutes before using.
How Should I Store Leftover Biscuits?
Store cooled biscuits in an airtight container at room temperature for up to 2 days, or freeze them for up to 1 month. Reheat in the oven or microwave before serving.
Can I Add Other Ingredients to Change the Flavor?
Definitely! Try adding cooked bacon, herbs like rosemary, or swapping cheddar for a different cheese to customize the biscuits to your taste.
