Sourdough Discard Savory Cheddar Biscuits are fluffy, tender little bites packed with sharp cheddar cheese and a hint of tang from the sourdough discard. These biscuits are golden on the outside and soft in the middle, making them the perfect savory treat for breakfast, lunch, or dinner. The combination of cheesy goodness and a slight sourdough tang gives them a wonderful flavor that’s hard to resist.
I love using sourdough discard in recipes like this because it’s a great way to reduce waste while adding a unique depth of flavor. These biscuits come together quickly, and I find that the cheesy aroma that fills my kitchen while they bake is the best kind of tease to get everyone excited for the meal. Plus, they’re so versatile—I’ve made them just for snacking and paired them with soups and salads, and they never disappoint.
One of my favorite ways to enjoy these biscuits is warm from the oven with a little pat of butter melting on top. They’re fantastic as a side for chili or a hearty stew and make an excellent base for morning sandwiches with eggs and bacon. I always keep a batch ready because they’re easy, comforting, and bring a bit of homemade goodness to the table anytime.
Key Ingredients & Substitutions
Sourdough Discard: This adds a mild tang and moisture without needing extra yeast. If you don’t have discard, use buttermilk instead, but the slight sour flavor will be missing.
Sharp Cheddar Cheese: Cheddar gives a nice bite and melty texture. You can try other cheeses like Monterey Jack or Gouda for a different flavor.
Cold Butter: Using cold, cubed butter helps create flaky layers. Don’t melt it! If you want a dairy-free option, try cold coconut oil or vegan butter.
Buttermilk: The acidity helps tenderize the biscuits and react with baking soda for rise. You can make a substitute with milk plus a splash of lemon juice.
Fresh Chives: They add a fresh, mild onion flavor. You can swap with green onions or parsley if preferred.
How Can I Make These Biscuits Fluffy and Layered?
The key to fluffy layers is handling the dough gently and folding it to create thin layers of butter and flour.
- Mix wet and dry ingredients just until combined. Don’t overmix or the biscuits will be tough.
- After shaping the dough into a rough rectangle, fold it over on itself 3-4 times like folding a letter.
- Pat it back gently to an inch thick before cutting out biscuits. This layering traps steam while baking for lift and flakiness.
- Press the biscuit cutter straight down without twisting. Twisting seals the edges and prevents a good rise.
- Bake in a hot oven (425°F) for a quick rise and golden edges.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixingDry ingredients and a smaller one for wet. They’re simple and versatile.
- Pastry cutter or fork – helps cut the cold butter into the flour, creating flaky layers.
- Biscuit cutter (about 2.5 inches) – essential for cutting out even, round biscuits that rise well.
- Measuring cups and spoons – for accurate measurements of ingredients.
- Parchment paper and baking sheet – keeps the biscuits from sticking and makes cleanup easy.
Flavor Variations & Add-Ins
- Swap sharp cheddar for Monterey Jack or Gouda for different cheesy flavors.
- Add cooked bacon, ham, or sun-dried tomatoes for extra savory bites.
- Mix in herbs like thyme, rosemary, or parsley to make them more fragrant.
- Use chopped green onions or scallions instead of chives for a milder onion flavor.
Sourdough Discard Savory Cheddar Biscuits
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional for extra flavor)
- 1 cup shredded sharp cheddar cheese
- ¼ cup finely chopped fresh chives (plus extra for topping)
Wet Ingredients:
- ¾ cup sourdough discard (unfed or fed, at room temperature)
- ½ cup cold unsalted butter, cubed
- ¾ cup cold buttermilk
- 1 egg (for egg wash, optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12–15 minutes to bake. Total time is roughly 25 minutes — perfect for a quick, savory treat!
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheet:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent 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. Stir in the shredded cheddar cheese and chopped chives.
3. Cut In the Butter:
Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs, with some pea-sized bits of butter still visible.
4. Add Wet Ingredients:
In a separate bowl, combine the sourdough discard and cold buttermilk. Pour this into the dry ingredients, then gently stir with a spatula or wooden spoon just until everything is combined. The dough should be a little sticky — don’t overmix!
5. Fold and Shape the Dough:
Turn the dough onto a floured surface. Fold it over onto itself 3 to 4 times to create layers. Then gently pat it into a 1-inch thick rectangle.
6. Cut the Biscuits:
Use a floured biscuit cutter (about 2.5 inches wide) to cut out your biscuits. Press straight down without twisting for the best rise.
7. Optional Egg Wash and Bake:
Place the biscuits on your baking sheet. If you’d like, beat the egg and brush it on top for a golden finish. Bake for 12 to 15 minutes until the biscuits are puffed and golden brown.
8. Cool and Serve:
Let the biscuits cool slightly on a wire rack. Sprinkle a few more fresh chives on top if you like. Serve warm with butter and enjoy your cheesy, flaky biscuits!
Can I Use Frozen Sourdough Discard?
Yes! Just thaw it overnight in the fridge and bring it to room temperature before using to ensure it mixes well with the other ingredients.
Can I Make These Biscuits Ahead of Time?
Absolutely. Prepare the dough and cut the biscuits, then freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using—it adds the acidity needed for tender biscuits.
How Should I Store Leftover Biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat in the oven or toaster oven to refresh their flaky texture.