Sourdough Discard Savory Cheddar Biscuits are a simple and satisfying way to use up your extra sourdough starter. These biscuits are golden and flaky on the outside, tender and full of cheesy goodness on the inside, thanks to sharp cheddar and a touch of tang from the sourdough discard. They make any meal feel a little more special without much fuss.
I love making these biscuits because they’re such a clever way to keep nothing going to waste in the kitchen. Plus, they bake up quickly, which is perfect when you want a fresh, warm treat without waiting hours. Adding the cheddar gives them a nice punch of flavor, and the sourdough discard adds just a hint of tang that keeps things interesting.
My favorite way to enjoy these biscuits is with a pat of butter and a big bowl of soup or chili. They’re also great for breakfast, split open and piled with eggs or ham. Whenever I make a batch, they disappear fast, so if you want leftovers, I’d recommend doubling the recipe!
Key Ingredients & Substitutions
Sourdough Discard: This adds a mild tang and moisture. If you don’t have discard, you can use plain yogurt or sour cream as a substitute for that slight tang and tender texture.
Cheddar Cheese: Sharp cheddar works best to give bold flavor. You can swap with other cheeses like Monterey Jack, Gruyère, or mozzarella if you prefer a milder taste.
Butter: Cold unsalted butter is key for flaky layers. Avoid melted butter here; cube it and keep it cold so it creates steam while baking.
Buttermilk: Adds richness and tenderness. If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let it sit 5 minutes as an easy replacement.
Chives or Green Onions: These add fresh, mild onion flavor. You can leave them out or add fresh herbs like parsley or thyme for a different twist.
How Can I Make My Biscuits Fluffy and Layered?
The secret to fluffy, flaky biscuits lies in how you handle the dough and butter:
- Start with cold butter: Cube and chill it before mixing. When baked, the butter creates steam, which helps the biscuits rise and have layers.
- Cut in the butter carefully: Use a pastry cutter or fingers to mix butter into flour until you see pea-sized bits. Don’t overwork or melt the butter.
- Create layers by folding: After mixing, pat the dough out, fold it over itself a couple of times, then pat down again. This layering helps with flakiness.
- Don’t overmix the dough: Stir until ingredients are just combined. Overmixing can make biscuits tough instead of tender.
- Use a sharp biscuit cutter and cut straight down: Twisting the cutter can seal edges and prevent proper rising.
Follow these tips and you’ll get soft, flaky biscuits with lovely layers every time!
Equipment You’ll Need
- Mixing bowls – I like using a large bowl for easy mixing and folding.
- Pastry cutter or fork – helps cut the cold butter into the flour for flaky layers.
- Measuring cups and spoons – keep your ingredients accurate for the best results.
- Biscuit cutter (about 2.5 inches) – makes neat, even biscuits that rise well.
- Baking sheet – a rimmed sheet helps evenly bake the biscuits without spilling.
- Parchment paper – keeps biscuits from sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Replace sharp cheddar with Monterey Jack or Gruyère for a milder or nuttier flavor.
- Add cooked crumbled bacon or chopped ham to make heartier biscuits.
- Mix in herbs like parsley, thyme, or rosemary for extra aroma and freshness.
- For a spicy kick, toss in red pepper flakes or hot sauce into the dough.
Sourdough Discard Savory Cheddar Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional for savory flavor)
- ½ teaspoon smoked paprika or chili flakes (optional for a subtle kick)
- ¼ cup cold unsalted butter, cubed
- 1 cup sourdough discard (unfed, at room temperature)
- 1 cup sharp cheddar cheese, shredded
- ¼ cup fresh chives or green onions, finely chopped (plus extra for garnish)
- ¾ cup buttermilk (plus more if needed)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and roughly 15-18 minutes of baking. You’ll spend a few minutes mixing up the biscuit dough and cutting out each biscuit. Then, just bake and enjoy fresh, warm cheddar biscuits ready in under half an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper so the biscuits don’t stick and cleanup is easy.
2. Mix Dry Ingredients and Cut in Butter:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and smoked paprika. Add the cold, cubed butter. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until the mixture looks like coarse crumbs with little pea-sized butter pieces scattered throughout.
3. Add Cheese, Chives, Sourdough Discard, and Buttermilk:
Stir in the shredded cheddar cheese and chopped chives to evenly distribute. Pour in the sourdough discard and most of the buttermilk (about ¾ cup). Gently fold the dough until just combined—don’t overmix! If the dough feels dry, add a splash more buttermilk one tablespoon at a time until the dough just holds together but stays soft.
4. Shape and Cut the Biscuits:
Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough over itself a couple of times to create layers, then pat it back down to about 1 inch thick. Using a floured biscuit cutter (around 2.5 inches), cut out biscuits and place them on your baking sheet, close but not touching. Gently gather any scraps, pat together, and cut more biscuits until all the dough is used.
5. Add Toppings and Bake:
Brush the biscuit tops lightly with buttermilk. If you like, sprinkle on some extra shredded cheddar and chopped chives for a tasty finishing touch. Bake for 15-18 minutes or until the biscuits are golden brown and cooked through.
6. Cool and Serve:
Let your freshly baked biscuits cool for a few minutes on a wire rack. Serve warm with butter or alongside your favorite soups, salads, or breakfast plates. Enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just thaw it in the refrigerator overnight and bring it to room temperature before using. This helps it mix smoothly into the dough.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes. This homemade buttermilk substitute will add the right tang and moisture.
How Should I Store Leftover Biscuits?
Keep 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 3 months. Reheat in the oven or toaster oven until warmed through.
Can I Add Other Mix-Ins to These Biscuits?
Absolutely! Try cooked bacon, different cheeses, herbs like rosemary or thyme, or a pinch of red pepper flakes to customize the flavor to your liking.