These Sourdough Discard Cheddar Biscuits are the perfect way to use up that leftover sourdough starter while making something everyone loves—fluffy, cheesy biscuits! They’re tender on the inside, with just the right amount of tang from the sourdough and a golden crust that’s irresistibly buttery. The sharp cheddar adds a burst of flavor that makes these biscuits extra special.
I love making these biscuits whenever I have some sourdough discard hanging around because it feels like I’m turning something extra into a treat, instead of wasting it. Plus, the cheddar melts perfectly into the dough, giving each bite a little cheesy surprise. My tip: don’t overwork the dough to keep them nice and light. I always find that a gentle touch helps keep them fluffy and soft.
My favorite way to enjoy these biscuits is warm, straight from the oven, with a pat of butter melting on top. They’re great on their own for breakfast or as a side for dinner, especially with soup or chili. Once you try them, you might find yourself saving your sourdough discard just so you can whip up a batch whenever you want something comforting and cheesy!
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient giving a mild tang and moisture. If you don’t have discard, you can use plain yogurt or buttermilk to add acidity and softness.
Sharp Cheddar Cheese: Provides that cheesy punch. You can swap with gouda, Monterey Jack, or even pepper jack for a spicy twist.
Cold Butter: Essential for flaky layers. Use unsalted for control over saltiness. Some try cold vegetable shortening, but butter’s flavor can’t be beaten here.
Buttermilk: Adds moisture and tenderness. If you don’t have it, mix regular milk with a teaspoon of lemon juice or vinegar and let sit for 5 minutes.
How Do You Get Tender, Fluffy Biscuit Layers?
The key to super tender biscuits lies in handling the dough gently and folding it to create layers:
- Cut in cold butter: Keep butter pieces pea-sized; these melt during baking creating pockets of steam that puff up layers.
- Minimal mixing: Stir just until the dough comes together. Overmixing develops gluten, making biscuits tough.
- Fold the dough: Gently pat dough into a rectangle and fold it over 2-3 times. This folding adds flaky layers without kneading.
- Cut biscuits close together: Placing biscuits close on the pan encourages upward rise rather than spreading wide.
Patience and a gentle touch give these biscuits their soft, flaky texture you’ll love every bite of!
Equipment You’ll Need
- Baking sheet – a flat one helps the biscuits bake evenly and get a nice golden crust.
- Parchment paper – makes cleanup easy and stops the biscuits from sticking to the pan.
- Biscuit cutter or floured glass – cuts neat rounds for even baking and pretty shapes.
- Pastry cutter or fork – great for cutting cold butter into the flour without warming it up.
- Mixing bowls – one large for dry ingredients, one for wet, to keep things organized.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack cheese for a spicy kick that livens up the biscuits.
- Add cooked crumbled bacon for a smoky, savory touch that pairs well with the cheese.
- Mix in chopped herbs like rosemary or thyme instead of chives for a different fresh flavor.
- Fold in sun-dried tomatoes to add a tangy, chewy surprise that complements the sourdough tang.
Sourdough Discard Cheddar Biscuits
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup sourdough starter discard (unfed)
- ¾ cup buttermilk (plus a little extra if needed)
- 6 tablespoons cold unsalted butter, cubed
- 1 cup sharp cheddar cheese, shredded
- 1-2 tablespoons fresh herbs (optional, such as chives or parsley), chopped
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 12-15 minutes of baking time. It’s a quick and easy biscuit recipe perfect for using sourdough discard without any long rising periods.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by heating your oven to 425°F (220°C). Line a baking sheet with parchment paper to keep your biscuits from sticking and ensure easy cleanup.
2. Mix Dry Ingredients and Cut in Butter:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add your cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it looks like coarse crumbs with some pea-sized bits of butter.
3. Add Cheese and Herbs:
Stir in the shredded cheddar cheese and fresh herbs if you’re using any. This adds flavor and texture to your biscuits.
4. Combine Wet Ingredients and Form Dough:
In another bowl, mix the sourdough discard and buttermilk. Pour this wet mix into your dry ingredients. Gently stir everything together until just combined and the dough becomes slightly sticky. If it feels dry, add a little more buttermilk, one tablespoon at a time. Be careful not to overmix!
5. Shape and Layer the Dough:
Turn your dough onto a lightly floured surface. Pat it gently into a rectangle about 1½ inches thick. Then fold it over onto itself 2-3 times to create light layers, and pat it back to the same thickness.
6. Cut and Arrange Biscuits:
Use a biscuit cutter or a floured glass to cut out your biscuits, placing them close together on the baking sheet to help them rise tall. Gather scraps, gently re-roll, and cut until all dough is used.
7. Bake and Serve:
Bake the biscuits for 12-15 minutes, or until they turn golden brown on top. Take them out and, if you like, brush the tops with melted butter for a richer taste. Serve them warm and enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the refrigerator overnight and bring it to room temperature before using. This helps the discard mix evenly with the other ingredients.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 teaspoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for 5 minutes until it thickens slightly, then use it in the recipe.
How Should I Store Leftover Biscuits?
Store leftover biscuits 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 a warm oven or toaster oven for best results.
Can I Add Other Flavors or Ingredients?
Absolutely! Try adding cooked bacon, different cheeses, or herbs like rosemary or thyme to customize the flavor. Just fold them in with the cheese during the mixing step.
