Sourdough Discard Savory Cheddar Biscuits are soft, flaky, and packed with the sharp, cheesy goodness of cheddar. These biscuits have a wonderful tang from the sourdough discard that adds a little extra flavor twist to the classic biscuit. The flaky layers and cheesy bites make them a perfect snack or side to just about any meal.
I love using sourdough discard in these biscuits because it helps cut down on waste while giving them a unique, tangy flavor that makes them stand out. Plus, they come together quickly with simple ingredients, which is always a win in my kitchen. Mixing in generous amounts of cheddar makes them cheesy and delicious every time.
My favorite way to enjoy these biscuits is warm from the oven with a little pat of butter melting on top. They’re great alongside soups, salads, or even breakfast eggs. Whether you’re sharing them at a family dinner or grabbing one for a quick snack, these biscuits are sure to bring a smile and plenty of satisfying bites.
Key Ingredients & Substitutions
Sourdough discard: This is the star ingredient that adds a gentle tang and helps keep the biscuits tender. If you don’t have discard, you can use plain yogurt or buttermilk as a substitute to keep a similar moisture and flavor.
Cheddar cheese: Sharp cheddar gives these biscuits their bold cheesy flavor. Feel free to swap with extra-sharp, mild cheddar, or even a mix with Monterey Jack for a milder taste.
Butter: Cold, unsalted butter is crucial for flaky biscuits. If you need a dairy-free option, use solid coconut oil or a vegan butter substitute, but the texture may differ slightly.
Buttermilk: Buttermilk adds moisture and tang. You can make a quick substitute by adding 1 tablespoon lemon juice or vinegar to ¾ cup milk and letting it sit for 5 minutes.
How Do I Get Flaky Layers in These Biscuits?
The key to flaky biscuits is working with cold butter and minimal mixing. Here’s how:
- Cut the cold butter into the dry ingredients until pea-sized pieces remain. These bits melt in the oven and create layers.
- After the dough forms, pat it into a rectangle, fold it over itself a couple of times, then pat it out again. This layering technique traps air and helps create flakiness.
- Avoid overmixing the dough to keep it tender. Mix just until ingredients come together.
- Cut biscuits with a sharp cutter and place them close together on the pan — this helps them rise taller.
Following these steps will give you biscuits that are light, tender, and full of flaky layers every time.
Equipment You’ll Need
- Mixing bowls – I use a large bowl to combine the dry and wet ingredients easily.
- Pastry cutter, two forks, or your fingertips – these help cut the cold butter into the flour for flaky layers.
- Measuring cups and spoons – ensure your ingredients are precise for perfect biscuits.
- Biscuit cutter or a glass – helps cut out even, round biscuits for uniform baking.
- Parchment paper and baking sheet – keeps the biscuits from sticking and makes cleanup easier.
- Wire rack – for cooling the biscuits evenly and keeping them crisp.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack or gouda for different cheese flavors that melt well and add a new twist.
- Mix in crispy cooked bacon or finely chopped ham to make them more filling.
- Add herbs like rosemary, thyme, or parsley for fresh, aromatic flavor.
- Spice things up with a pinch of cayenne pepper or red pepper flakes in the dough.
Sourdough Discard Savory Cheddar Biscuits
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed or discard from feeding)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon garlic powder (optional for extra savoriness)
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh chives or green onions, finely chopped
- ¾ cup buttermilk (plus a little extra for brushing on top)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 12-15 minutes for baking. In total, expect about 25 minutes to make these tasty biscuits, including a short resting and cooling time.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix Dry Ingredients and Butter:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder if you’re using it. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour mixture until it looks like coarse crumbs with pea-sized pieces of butter.
3. Add Cheese, Chives, and Wet Ingredients:
Stir in the shredded cheddar cheese and the chopped chives or green onions. Then add the sourdough discard and buttermilk. Mix gently with a spoon or spatula just until the dough comes together. Be careful not to overmix to keep the biscuits tender.
4. Shape the Dough and Cut Biscuits:
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough over onto itself a couple of times to create flaky layers, then pat it out again to about 1-inch thickness. Use a biscuit cutter or a glass to cut out biscuits, and place them close together on your prepared baking sheet. Gather and re-roll any scraps to cut more biscuits.
5. Bake and Cool:
Brush the tops of the biscuits with a little buttermilk to help give them a golden finish. Bake in the preheated oven for 12-15 minutes until the biscuits are puffed up and golden brown. Remove them from the oven and let cool 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 completely in the refrigerator overnight and give it a good stir before using. This helps maintain the right consistency for the dough.
Can I Substitute Cheddar Cheese with Another Type?
Absolutely! Sharp cheddar works best for that classic tangy flavor, but you can use mozzarella, gouda, or pepper jack for a different twist. Just choose a cheese that melts well.
How Should I Store Leftover Biscuits?
Store 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 2 months. Reheat in the oven at 350°F until warmed through.
Can I Make These Biscuits Dairy-Free?
Yes, you can substitute the butter with a dairy-free spread or solid coconut oil, and use a non-dairy milk mixed with a bit of lemon juice to mimic buttermilk. The texture might be slightly different but still delicious!