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This easy recipe for sourdough discard biscuits uses discarded sourdough starter to make these buttery cheddar cheese biscuits from scratch. They’re perfect with breakfast, lunch or dinner!
This cheesy sourdough biscuit recipe is a delicious way to use up that sourdough discard in your fridge. We actually made these twice last week and finally got rid of the extra containers that were taking up space in the refrigerator.
And believe me, nobody had any complaints! I love to serve these cheesy biscuits with pot roast and meatloaf, but they’re great with anything or by themselves. For more sourdough discard recipes, try my pancakes or these easy crackers next!
Why you’ll love this family favorite recipe!
These sourdough biscuits are very easy to make, with no refrigeration time needed. So, if you’re craving warm homemade biscuits with your dinner, you can whip these up in no time. Best of all, they are tender, flaky and absolutely delicious!
Ingredient Notes
Here’s a quick overview of what you need. Full amounts are listed in the printable recipe card below.
- Discard — what is left over from feeding your sourdough starter before making sourdough bread or sandwich bread.
- Flour — all purpose
- Butter — salted or unsalted. It needs to be cold, straight out of the fridge for best results.
- Baking powder — to help the dough rise
- Milk — I use whole milk, but 2 percent milk is fine
- Seasonings — garlic powder, sea salt and sweet paprika
How to Make Sourdough Discard Biscuits
First, you stir the dry ingredients together in a large bowl. Then, cut in the cold butter with a knife or pastry cutter. Mix in the wet ingredients and cheese until well blended. Gently knead the biscuit dough on a floured surface, and press into a rectangle, about 1 inch thick. Cut circles with a biscuit cutter or glass, then re-roll dough and cut more circles until dough is used up. Bake on a prepared baking sheet in a preheated oven for about 22 minutes or until cooked through. I like to brush butter on top of the biscuits before serving.
Recipe Tips
Make sure the butter is very cold. This helps you get a flakier texture.
You can make the biscuits up to 24 hours ahead of time and refrigerate until ready to bake.
Lightly flour your hands and the work surface to prevent the dough from sticking too much.
Variations
Add 1-2 tablespoons chopped jalapeño peppers to make jalapeño cheddar biscuits.
Vary the type of cheese — Colby Jack or Monterey Jack are good options.
Easy Sourdough Discard Biscuits
Ingredients
- 1 cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon sea salt
- 2 teaspoons baking powder
- ½ cup butter cold, plus more to brush on top after baking
- ¾ cup sourdough discard
- 2 tablespoons milk
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 425℉
- In a large mixing bowl, combine flour, garlic powder, paprika, sea salt and baking powder until fully combined
- Using a knife, fork or pastry blender, cut the cold butter into the flour mixture until it resembles coarse crumbs
- Add the sourdough discard and milk, and lightly mix with a spoon
- Add the shredded cheddar cheese, and mix until fully combined
- Transfer the dough on a floured surface and lightly knead to ensure dough is evenly mixed
- Gently pat dough until it is 1" thick
- Using a 2 ⅜" biscuit cutter, cut out as many biscuits as possible. I usually get 3.
- Fold and reshape the leftover dough until it is 1" thick and cut out more biscuits
- Repeat until all dough is used
- Transfer the biscuits to a baking sheet lined with a silicone baking mat, parchment paper or greased foil
- Bake for 22-25 minutes, or until golden brown and firm on top
- Remove from oven and immediately butter the tops before serving
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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