Sourdough Discard Savory Cheddar Biscuits are the perfect way to turn leftover sourdough starter into something delicious. These biscuits are tender, flaky, and packed with sharp cheddar cheese that gives them a wonderful, cheesy flavor. The hint of sourdough adds a little tang that makes these biscuits stand out from your regular ones.
I love making these biscuits whenever I have some sourdough discard because they’re super simple and bake up so quickly. It feels great to waste less and still enjoy fresh, warm biscuits with a crispy edge and soft inside. Plus, the cheddar gives them that irresistible gooey bite that everyone always asks for seconds.
My favorite way to serve these is with a little butter melting on top, maybe alongside some scrambled eggs or a steaming bowl of soup. They also make a great base for small sandwiches or just a salty snack on their own. If you want a little extra oomph, I sometimes add a sprinkle of herbs like chives or thyme right before baking.
Key Ingredients & Substitutions
Sourdough Starter Discard: This adds a subtle tang and helps tenderize the biscuits. If you don’t have discard, you can use an equal amount of plain yogurt or buttermilk instead.
Butter: Cold, unsalted butter is key for flaky layers. If you want a dairy-free option, try chilled coconut oil or a vegan butter substitute.
Cheddar Cheese: Sharp cheddar gives the biscuits a bold cheesy flavor. You can swap it with other cheeses like Monterey Jack, mozzarella, or a spicy pepper jack for variety.
Herbs: Fresh parsley and rosemary bring freshness and aroma. If fresh herbs aren’t available, dried work too—just use less since they’re more concentrated.
Buttermilk: It keeps the biscuits moist and tender. If you don’t have buttermilk, mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes.
How Do I Get Flaky, Tender Biscuits Every Time?
Flakiness is all about handling the dough gently and keeping ingredients cold. Follow these tips for biscuit success:
- Keep your butter cold and cut it into the flour mixture quickly so it stays in small chunks.
- Mix the dough just until combined. Overmixing develops gluten, making biscuits tough.
- When shaping, fold the dough over a few times to create layers—this helps with flakiness.
- Pat the dough to about 1 to 1 1/2 inches thick for a nice rise and soft crumb.
- Don’t flatten the dough when cutting biscuits. Press straight down to keep edges sealed, so biscuits rise evenly.
- Brush with buttermilk on top before baking for golden, slightly crispy tops.
With these steps, your biscuits will have golden crusts and soft, cheesy centers that everyone will love!
Equipment You’ll Need
- Mixing bowls – I use a large one to whisk the dry ingredients and combine everything easily.
- Pastry cutter or forks – helps cut the cold butter into the flour for flaky layers.
- Measuring cups and spoons – for precise amounts of ingredients, especially baking powder and buttermilk.
- Biscuit cutter or floured glass – to cut out the biscuits cleanly and evenly.
- Medium grater – for shredding the cheese quickly and evenly.
- Baking sheet – a sturdy, rimmed sheet lines with parchment makes for easy cleanup and even baking.
- Pastry brush – for brushing tops with buttermilk for a golden finish.
- Cooling rack – to let the biscuits cool slightly and stay crispy on top after baking.
Flavor Variations & Add-Ins
- Swap cheddar for Monterey Jack or pepper jack for different cheese flavors and spice levels.
- Add cooked bacon, ham, or cooked sausage for a meatier, hearty biscuit.
- Mix in sautéed onions or chives for extra savory bites and aroma.
- For a herby twist, stir in mixed dried herbs like thyme, basil, or oregano.
Sourdough Discard Savory Cheddar Biscuits
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed)
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional for extra savory flavor)
- ½ cup (115g) cold unsalted butter, cubed
- 1 ½ cups (170g) sharp cheddar cheese, shredded
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- ¾ cup (180ml) buttermilk (plus extra for brushing)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15-18 minutes to bake. You’ll spend a few minutes mixing and shaping the dough, then just pop the biscuits in the oven for a quick, golden finish.
Step-by-Step Instructions:
1. Prepare Your 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 the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder if you’re using it. This mixes all the flavors evenly.
3. Cut in the Butter:
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, two forks, or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces. This helps make your biscuits flaky.
4. Add Cheese and Herbs:
Stir in the shredded cheddar cheese, fresh parsley, and rosemary, making sure they’re spread evenly through the mixture.
5. Combine Wet Ingredients:
Pour the sourdough discard and buttermilk into the bowl. Gently stir with a spoon or spatula until just combined. Don’t overmix—the dough should feel slightly sticky and thick.
6. Shape the Dough:
Turn the dough onto a floured surface. Gently pat it into a rectangle about 1 to 1½ inches thick. Fold the dough over itself 2 or 3 times to create flaky layers, then pat it down again.
7. Cut Out Biscuits:
Using a biscuit cutter or a floured glass, cut out your biscuits. Place them on the prepared baking sheet, leaving a little space between each.
8. Brush and Bake:
Brush the tops of the biscuits lightly with buttermilk to help them brown nicely. Bake in your preheated oven for 15-18 minutes, or until golden brown and cooked through.
9. Cool and Serve:
Remove the biscuits from the oven and let them cool on a wire rack for a few minutes. Serve warm with butter, or alongside your favorite breakfast or soup.
Can I Use Frozen Sourdough Discard for These Biscuits?
Yes, you can! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing. This helps it incorporate smoothly into the dough.
Can I Substitute Cheddar Cheese with Another Type?
Absolutely! Feel free to use Monterey Jack, mozzarella, or pepper jack for a different flavor. Just shred it fresh for the best melt and texture.
How Should I Store Leftover Biscuits?
Store them 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 and reheat in the oven when ready to enjoy.
Can I Make These Biscuits Ahead of Time?
Yes! Prepare the dough and cut out the biscuits, then freeze them on a baking sheet. Once frozen, transfer to a bag and bake directly from frozen, adding a few extra minutes to the bake time.