Sourdough Discard Savory Cheddar Biscuits are soft, flaky biscuits packed with sharp cheddar cheese and a little tang from the sourdough discard. They’re golden brown on the outside with a tender crumb inside, making them a perfect flaky treat with a hint of cheesiness and that subtle sourdough flavor.
I love using sourdough discard in recipes like this because it cuts down on waste while adding extra depth to the flavor. These biscuits come together quickly and are a great way to make something special without a lot of fuss. I always find myself sneaking a warm biscuit straight out of the oven before they even reach the table!
My favorite way to serve these cheddar biscuits is alongside a bowl of homemade soup or a fresh salad, but honestly, I’ve also enjoyed them just on their own with a pat of butter. They’re perfect for breakfast, lunch, or a cozy snack any time of day. If you want to kick things up a notch, try adding a bit of chopped herbs or a sprinkle of black pepper on top before baking. They really brighten up the flavor and make these biscuits even more irresistible.
Key Ingredients & Substitutions
Sourdough discard: This adds a gentle tang and moistness to the biscuits. If you don’t have sourdough discard, you can swap with plain yogurt or just use a bit more buttermilk for moisture. The flavor will be milder but still tasty.
Butter: Use cold unsalted butter. It’s crucial for flaky layers. You can’t really substitute this one easily—try to keep it cold and cut into small pieces for best results.
Cheddar cheese: Sharp cheddar works best for flavor, but you can use mild cheddar, gouda, or even a spicy pepper jack for a twist. Freshly shredded cheese melts better than pre-shredded.
Buttermilk: It adds acidity and helps the biscuits rise well. If you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
Chives or green onions: These add a lovely fresh note. If unavailable, try fresh parsley or skip herbs altogether, depending on your taste.
How Do You Get Flaky Layers in These Biscuits?
Flaky biscuits need cold butter and gentle mixing. Here’s how I ensure my biscuits are tender and layered:
- Keep the butter cold. Cut it into small cubes and work it quickly into the dry ingredients until pea-sized chunks remain.
- Don’t overmix once the wet ingredients are added. The dough should hold together but stay a bit sticky.
- Pat dough into a rectangle and fold it 2-3 times. This folding creates layers inside the biscuit for flakiness.
- Use a sharp biscuit cutter and press straight down—no twisting. Twisting seals edges and stops the rise.
- Place biscuits close but not touching on the baking tray so they rise straight up rather than spreading.
Following these steps gives you beautifully flaky, tender biscuits with that satisfying texture we all love!
Equipment You’ll Need
- Mixing bowls – I use a large bowl to combine the ingredients easily.
- Pastry cutter or forks – helps cut the cold butter into the flour without melting it.
- Biscuit cutter (about 2.5 to 3 inches) – gives neat, uniform biscuits and ensures even rise.
- Baking sheet – a sturdy sheet lined with parchment or a silicone mat prevents sticking and helps with browning.
- Measuring cups and spoons – for accurate measurement of ingredients.
- Grater – for shredding cheese quickly and evenly.
- Wire rack – to cool the biscuits and keep them crispy on the bottom after baking.
Flavor Variations & Add-Ins
- Swap cheddar for crumbled feta or shredded Monterey Jack for different cheesy flavors.
- Add cooked bacon bits or diced ham for extra meaty goodness.
- Mix in herbs like thyme, rosemary, or parsley to enhance freshness and aroma.
- Try a sprinkle of black pepper or red pepper flakes on top before baking for a little heat.
Sourdough Discard Savory Cheddar Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 tsp garlic powder (optional, for savory flavor)
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup fresh chives or green onions, chopped (plus extra for garnish)
- 1/2 cup sourdough discard (unfed or fed, discard at room temperature)
- 3/4 cup buttermilk, cold
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 12-15 minutes to bake. You’ll also want to allow a few minutes to cool before serving, making the total around 30 minutes from start to enjoying warm, fresh biscuits.
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 a silicone baking mat to prevent sticking and help with even baking.
2. Mix Dry Ingredients and Cut in Butter:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder if using. Add the cold, cubed butter. Use a pastry blender, two forks, or your fingers to cut the butter into the dry ingredients until the mixture looks like coarse crumbs with bits of butter about the size of peas.
3. Add Cheese and Chives:
Stir in the shredded cheddar cheese and chopped chives until they’re evenly spread throughout the mixture.
4. Combine Wet Ingredients and Mix:
In a separate bowl, mix the sourdough discard with cold buttermilk. Pour this into the dry mixture and gently stir until just combined. The dough will be slightly sticky but should hold its shape. Avoid overmixing to keep the biscuits tender.
5. Shape and Cut Biscuits:
Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough over itself 2 to 3 times to create flaky layers, then pat it out again to about 1-inch thickness. Use a biscuit cutter (2.5 to 3 inches in diameter) and press straight down without twisting to cut out the biscuits.
6. Arrange and Optional Topping:
Place the biscuits close together, but not touching, on the lined baking sheet. Optionally, brush the tops with a little buttermilk or melted butter and sprinkle some extra chopped chives or cheddar cheese for a prettier, more flavorful finish.
7. Bake and Serve:
Bake for 12–15 minutes until the biscuits are golden brown and puffed up. Remove from the oven and cool slightly on a wire rack. Serve warm for the best flavor and texture.
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 with the buttermilk. This helps the discard incorporate smoothly into the dough.
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk on hand, mix ¾ cup of milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes to sour. This mimics buttermilk’s acidity and helps the biscuits rise well.
How Should I Store Leftover Biscuits?
Store leftovers in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the oven or microwave before serving.
Can I Add Other Herbs or Flavors?
Definitely! Try mixing in thyme, rosemary, or parsley with the chives. You can also add spices like black pepper, smoked paprika, or even diced cooked bacon for an extra flavor boost.
