Yummy And Easy Sourdough Cheddar Biscuits Recipe (Using Discard)

Last updated on June 17th, 2026

If you love tender, flaky, and fluffy biscuits, wait till you get your hands on this phenomenal recipe. These sourdough discard cheddar biscuits have similar taste and texture to regular cheddar biscuits, but with a subtle yet delicate tang that can only be described as delicious and irresistible. Get the full recipe below!

Table of Contents

• What We're Making Today
• Why You'll Love These Sourdough Cheddar Biscuits
• Tips for Flaky Sourdough Cheddar Biscuits
• Sourdough Cheddar Biscuits Recipe
• Recipe Tips and Troubleshooting
• Storage
• Variations to Try and Serving Suggestions
• Sourdough Cheddar Biscuits

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What We’re Making Today

We’re turning sourdough discard into tender, flaky cheddar biscuits with a delicious tangy flavor.

This simple recipe creates buttery, layered biscuits perfect as a snack, side dish, or breakfast treat.

The secret to success? Keep your ingredients cold, avoid over-mixing, and follow tips for perfectly fluffy biscuits whenever you want to make them!

Recipe Notes

• Uses sourdough discard (reduces waste!)
• Tender, fluffy texture with flaky layers
• Subtle tangy flavor that complements the sharp cheddar
• Perfect for snacks, breakfast, or as a side dish
• Simple process with minimal ingredients

Why You’ll Love These Sourdough Cheddar Biscuits

These biscuits combine the best of both worlds: the classic crisp, flaky texture of traditional biscuits with the unique tangy flavor that only sourdough can provide. Adding sharp cheddar cheese creates a savory treat that you won’t stop eating!

Why Sourdough Discard Works Here

Sourdough discard adds mild acidity to the dough. That acidity reacts with the baking soda to give the biscuits extra lift, and it gives the finished biscuit a faint tang that balances the richness of butter and sharp cheddar.

The discard doesn’t need to be active or bubbly. Cold, unfed discard straight from the fridge works fine and keeps the dough temperature where it needs to be.

Tips for Flaky Sourdough Cheddar Biscuits

There are a few tricks worth noting, that can help you achieve the flaky biscuit we all know and love:

Tip	Why it matters	How to do it
Keep everything cold	Cold butter creates steam pockets in the oven, forming distinct flaky layers	Freeze the butter for 10–15 min, or grate frozen butter directly into the flour
Don’t over-mix	Too much mixing develops gluten, making biscuits dense and chewy	Mix until the dough just comes together — shaggy and rough is correct
Cut straight down	Twisting the cutter seals the dough’s edges and blocks rise	Press the cutter straight down, then lift without rotating
Use all-purpose flour	Bread flour has more protein and creates more gluten	Stick to all-purpose or pastry flour for a tender crumb
Weigh your ingredients	Volume measurements for flour can vary significantly	Use a kitchen scale, especially for flour and discard

Sourdough Cheddar Biscuits Recipe

Ingredients

Dry Ingredients

• 2 cups (240g) all-purpose flour (low-protein preferred)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon garlic powder (optional)

Wet/Cold Ingredients

• 1 cup (227g) sourdough discard (unfed, straight from the fridge)
• 1/2 cup (113g) cold butter, cubed or frozen and grated
• 1 cup (113g) sharp cheddar cheese, shredded
• 2-4 tablespoons cold buttermilk or milk (as needed)

For Topping

• 2 tablespoons melted butter
• Fresh or dried herbs (optional)

How to Make Sourdough Cheddar Biscuits

Step 1: Prepare Your Ingredients

• Preheat your oven to 450°F (232°C)
• Line a baking sheet with parchment paper
• Cube your butter and place it in the freezer for 10-15 minutes (or grate frozen butter)
• Keep sourdough discard refrigerated until ready to use

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder (if using)
• This ensures even distribution of leavening agents

Step 3: Cut in the Butter

• Add cold butter cubes to the flour mixture
• Using a pastry cutter, fork, or your fingertips (working quickly), cut the butter into the flour until it resembles coarse crumbs with pea-sized butter pieces
• Work fast to keep the butter cold

Step 4: Add Cheese and Sourdough

• Fold in the shredded cheddar cheese
• Add the cold sourdough discard
• Mix gently with a fork or spatula until just combined
• If the dough seems too dry, add cold buttermilk 1 tablespoon at a time

Step 5: Shape the Dough

• Turn the shaggy dough onto a lightly floured surface
• Gently pat (don’t knead!) into a 1-inch thick rectangle
• Fold the dough over itself 2-3 times to create layers
• Pat down to 3/4 to 1-inch thickness

Step 6: Cut the Biscuits

• Using a floured 2-3 inch biscuit cutter or drinking glass, cut straight down without twisting
• Press scraps together gently and cut more biscuits (these may be slightly less fluffy)
• Place biscuits on prepared baking sheet, touching for soft sides or 2 inches apart for crispy edges

For extra rise, place the cut biscuits in the freezer for 10 minutes before baking. This re-chills any butter that softened during shaping.

Step 7: Bake

• Brush tops with melted butter
• Sprinkle with herbs if desired
• Bake for 12-15 minutes until golden brown on top
• The internal temperature should reach 200°F (93°C)

Step 8: Serve

• Remove from oven and brush with additional melted butter if desired
• Serve warm for the best flavor and texture

Recipe Tips and Troubleshooting

Problem	Likely cause	Fix
Flat biscuits	Butter warmed up, or cutter was twisted	Keep all ingredients cold; cut straight down without rotating
Dense texture	Dough was over-mixed	Mix just until it comes together — stop when it looks shaggy
Tough biscuits	Too much gluten developed	Use all-purpose flour (not bread flour) and handle the dough as little as possible
No rise	Old leavening agents	Check the expiration dates on your baking powder and baking soda

Storage

	Duration	Notes
Room temperature	Up to 2 days	Store in an airtight container
Refrigerator	Up to 5 days	Reheat at 350°F for 5–7 minutes
Freezer (unbaked)	Up to 3 months	Freeze on a tray first, then transfer to a bag. Bake from frozen, adding 2–3 minutes to the bake time

Variations to Try and Serving Suggestions

Flavor Variations

Variation	What to add
Herbs	2 tbsp chopped chives, rosemary, or thyme folded into the dough
Bacon	¼ cup cooked, crumbled bacon added with the cheese
Different cheese	Swap cheddar for gruyère, pepper jack, or parmesan
Spicy	½ tsp cayenne pepper mixed into the dry ingredients

Serving Ideas

Occasion	How to serve
Breakfast	Split and fill with scrambled eggs and bacon, or top with sausage gravy
Snack	Serve warm with honey butter or a sharp jam
Side dish	Pair alongside soups, stews, or chili

Serve alongside my Creamy Cauliflower Soup!

Sourdough Cheddar Biscuits

These scrumptious sharp cheddar cheese sourdough discard biscuits will certainly become a favorite snack in your household.

And if you’re looking to recreate this recipe with something a tad different, then try these amazing sourdough scones.

More recipes on the blog:

• Sourdough Discard Biscuits
• Sourdough Pretzel Bites with Beer Cheese Dip
• Sourdough Breakfast Sandwich

Make more breakfast using your starter:

• Sourdough Breakfast Recipes
• Sourdough Breakfast Ideas