These Sourdough Discard Savory Cheddar Biscuits are a fantastic way to use up that leftover sourdough starter you have sitting in the fridge. They’re fluffy and tender with a golden, buttery crust, packed with sharp cheddar cheese that adds just the right amount of tang and richness. The slight tang from the sourdough discard gives them a little extra depth of flavor that makes these biscuits stand out from the usual kind.
I love making these biscuits when I have extra sourdough starter because it feels like turning what might go to waste into something truly delicious. They come together pretty quickly, and I find that using cold butter and not overworking the dough helps keep them flaky and light. I usually mix the cheese right in so every bite has a cheesy surprise, which makes everyone at the table happy!
My favorite way to enjoy these biscuits is warm from the oven, split open with a smear of butter or some honey if I’m feeling a little sweet. They’re perfect alongside a bowl of soup or salad for a cozy dinner, or as a tasty snack any time of the day. Honestly, once you try these, you’ll look forward to saving your sourdough discard just to make them again and again.
Key Ingredients & Substitutions
Sourdough Discard: This adds a subtle tang and moisture. If you don’t have discard, you can use plain yogurt or buttermilk but the flavor may be less complex.
Butter: Cold, unsalted butter is important for those flaky layers. You can use salted butter—just reduce added salt accordingly.
Cheddar Cheese: Sharp cheddar gives a nice punch. Feel free to swap for other cheeses like Monterey Jack or gouda for a different taste.
Herbs: Fresh herbs like chives, rosemary, or thyme add brightness. If fresh isn’t available, dried herbs work—just use less.
How Do I Keep Biscuits Flaky and Tender?
The key is handling the dough gently and keeping ingredients cold.
- Cut cold butter into the flour until you see pea-sized chunks. These bits melt in the oven, creating flaky texture.
- Mix wet ingredients just until combined to prevent overworking gluten, which can make biscuits tough.
- Folding the dough a few times before cutting encourages layers inside the biscuit without kneading.
- Cut biscuits straight down without twisting to help them rise evenly.
- Bake immediately once cut to keep butter cold and help the biscuits puff up nicely.
Equipment You’ll Need
- Mixing bowls – I like using large bowls to whisk dry ingredients and combine everything easily.
- Pastry cutter or fork – helps cut the cold butter into the flour for flaky layers.
- Measuring cups and spoons – for accurate amounts of ingredients, ensuring perfect texture.
- Biscuit cutter or round cookie cutter – a 2.5-inch cutter works best for even, uniform biscuits.
- Baking sheet – an ungreased or parchment-lined pan allows the biscuits to brown nicely.
- Silicone spatula or wooden spoon – gentle tools for mixing and folding the dough.
Flavor Variations & Add-Ins
- Swap the cheddar for pepper jack or mozzarella for different cheesy flavors or milder options.
- Mix in cooked bacon, ham, or sautéed spinach for added texture and taste.
- Use fresh herbs like parsley, dill, or basil to brighten the biscuits with different herbal notes.
- Spice things up with a pinch of cayenne or smoked paprika stirred into the dry ingredients for a smoky or spicy kick.
Sourdough Discard Savory Cheddar Biscuits
Ingredients You’ll Need:
Main Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
- ½ cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup sourdough discard (unfed)
- ½ cup buttermilk (plus extra if needed)
- 2 tablespoons fresh herbs, chopped (such as chives, rosemary, or thyme)
How Much Time Will You Need?
Preparation takes about 15 minutes, and baking time is roughly 12-15 minutes. So, in total, you’ll have warm, cheesy biscuits on the table in around 30 minutes. Easy and quick for a tasty snack or side!
Step-by-Step Instructions:
1. Get Ready:
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the biscuits from sticking and to help with even baking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, garlic powder, and onion powder until everything is well blended.
3. Cut in the Butter:
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter in until the mixture looks like coarse crumbs with some pea-sized pieces of butter. This creates those lovely flaky biscuit layers.
4. Add Cheese and Herbs:
Stir in the shredded cheddar and fresh herbs evenly throughout the mixture.
5. Combine Wet Ingredients:
In another bowl, mix your sourdough discard and buttermilk together. Pour this into the flour mixture and gently stir with a wooden spoon or spatula until it just comes together. If the dough feels dry, add a little more buttermilk, one tablespoon at a time, until it’s moist but not sticky.
6. Fold the Dough:
Turn the dough onto a lightly floured surface. Fold it over on itself 3 to 4 times to build layers without overworking. This step helps keep the biscuits tender and flaky.
7. Cut Out the Biscuits:
Press the dough into a 1-inch thick rectangle. Use a 2.5-inch biscuit cutter (or the rim of a glass) to cut out biscuits and arrange them on your prepared baking sheet, leaving about an inch between each. Gather the scraps and gently pat them out again to cut more biscuits.
8. Brush and Bake:
Lightly brush the tops of the biscuits with buttermilk to help them brown beautifully. Bake for 12-15 minutes until the tops are golden and the biscuits have risen well.
9. Serve Warm:
Take the biscuits out of the oven and let them cool on a wire rack for a few minutes. Serve warm with butter, honey, or your favorite spread.
Enjoy these fluffy, cheesy, and herb-packed biscuits made from your sourdough discard!
Can I Use Frozen Sourdough Discard?
Yes! Just make sure to thaw it completely in the fridge overnight and stir it well before using. This helps maintain the right consistency for your biscuit dough.
Can I Substitute the Cheddar Cheese?
Absolutely! Feel free to use other cheeses like mozzarella, gouda, or pepper jack depending on your flavor preference. Just make sure it’s shredded for even distribution.
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 gently in the oven or toaster oven to keep them flaky.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough, shape the biscuits, and refrigerate them covered for up to 24 hours. When ready, brush with buttermilk and bake as directed, adding a couple extra minutes if baking straight from cold.