This easy sourdough discard biscuit recipe turns leftover sourdough starter into tender, flaky cheddar biscuits made from scratch. They’re perfect alongside breakfast, lunch, or dinner and are a delicious way to use up discard from your starter.
I make these cheesy sourdough biscuits when I have extra discard in the fridge. They’re quick to prepare and don’t require any refrigeration time, so you can have warm, homemade biscuits on the table in under an hour. They pair beautifully with roast dinners, meatloaf, or a simple soup, and they’re satisfying on their own.
Why you’ll love this family favorite recipe
These biscuits are simple and fast to make. There’s no need to wait for dough to proof or chill, and the cold butter technique creates layers and a flaky texture. The cheddar adds savory richness, and a light butter brush on top finishes them off perfectly.
Ingredient Notes
Below is a summary of the ingredients; full amounts and directions follow in the recipe card. These are pantry-friendly items and easy to adapt based on what you have.
- Sourdough discard — the leftover starter after you feed it. It adds flavor and moisture to the biscuits.
- All-purpose flour — the base of the dough.
- Cold butter — use salted or unsalted, but make sure it is very cold for flakiness.
- Baking powder — provides lift so the biscuits are light and tender.
- Milk — whole milk yields the best texture, but 2% works fine.
- Seasonings — garlic powder, sea salt, and paprika give savory depth.
- Cheddar cheese — shredded cheddar folds into the dough for cheesy flavor.
How to Make Sourdough Discard Biscuits
Making these biscuits is straightforward. Start by combining the dry ingredients in a large bowl. Cut the cold butter into the flour mixture until the texture resembles coarse crumbs. Stir in the sourdough discard and milk until the dough comes together, then fold in the shredded cheddar. Turn the dough onto a lightly floured surface and gently knead to make it uniform. Pat or roll the dough into a 1-inch-thick rectangle, then cut rounds with a biscuit cutter or glass. Re-shape scraps and cut additional rounds until the dough is used.
Place the biscuits on a prepared baking sheet and bake in a preheated oven until golden brown, about 22–25 minutes. Remove from the oven and brush the tops with melted butter while warm.
Recipe Tips
Keep the butter very cold; this yields flaky layers. Lightly flour your hands and work surface to prevent sticking. You can prepare the biscuit rounds ahead and refrigerate them for up to 24 hours before baking.
Variations
Add 1–2 tablespoons of chopped jalapeño for jalapeño cheddar biscuits. Try different cheeses such as Colby Jack or Monterey Jack for a milder, creamier flavor. You can also add chopped herbs like chives or rosemary for a fresh twist.
Easy Sourdough Discard Biscuits
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1/2 cup cold butter, plus more to brush on top after baking
- 3/4 cup sourdough discard
- 2 tablespoons milk
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together flour, garlic powder, paprika, sea salt, and baking powder.
- Cut the cold butter into the dry mixture with a knife, fork, or pastry cutter until it resembles coarse crumbs.
- Add the sourdough discard and milk, stirring lightly with a spoon until the dough comes together.
- Fold in the shredded cheddar cheese until evenly distributed.
- Turn the dough onto a floured surface and lightly knead to ensure it is uniform. Pat the dough to 1″ thickness.
- Use a 2 3/8″ biscuit cutter or glass to cut rounds. Re-fold scrap dough, press to 1″ thick, and cut additional rounds until all dough is used.
- Place biscuits on a baking sheet lined with parchment or a silicone mat.
- Bake for 22–25 minutes, until golden brown and firm on top.
- Remove from the oven and immediately brush tops with melted butter. Serve warm.
Notes
Make sure the butter is very cold for the best flaky texture.
Flour the work surface and your hands to prevent sticking.
You can shape the biscuit rounds and refrigerate them, covered, for up to 24 hours before baking.
Yield: typically six full-size biscuits and one smaller biscuit.
Nutrition
Calories: 323 kcal; Carbohydrates: 24 g; Protein: 8 g; Fat: 22 g; Sodium: 444 mg. Nutrition info is an approximation.
Additional Info
Course: Bread • Cuisine: American
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