Easy Sourdough Discard Cheddar Biscuits

These easy sourdough discard cheddar biscuits are flaky, cheddary and delicious!  

My sister is a talented cook and mom to nine hungry children.

Over the years she has invented many delicious recipes, and every time she bakes up these fluffy biscuits, they get devoured immediately.  

This sourdough biscuit recipe is perfect for busy days when you need an easy recipe that can be made in just a few minutes.

Why You’ll Love Them

• These easy biscuits are a great way to use up sourdough discard
• This is a drop biscuit recipe: you simply plop the dough on the baking sheet: no need for shaping
• The biscuit dough is quick to throw together, and you don’t need a biscuit cutter or any other special tools 
• You can spice up these cheese biscuits with more garlic powder, extra cayenne, or added herbs, whatever suits your mood!
• Make these biscuits in advance and store them in an airtight container for a fast side
• These discard biscuits have flaky layers that are absolutely irresistible

Get the best Italian herb loaf recipe here!

Ingredients

This simple sourdough recipe requires just a few simple ingredients.

Dry Ingredients:

1 TBSP Baking Powder

1 Cup All Purpose Flour

1/4 tsp Cayenne powder

1 Tsp garlic powder

1 tsp salt

Wet Ingredients:

1 Cup Sourdough Starter Discard: I use my discard about 24 hours after feeding for this recipe

1 Stick Melted Butter

2 Cups Shredded Cheddar Cheese

Tools

• Baking sheet lined with parchment paper
• Parchment paper
• Large bowl
• Spatula
• Measuring cups

Other yummy discard recipes: cookies, crackers, muffins.

How To Make Sourdough Discard Cheddar Biscuits

These delicious, flaky sourdough biscuits are so simple to make that you’ll find yourself whipping them up several times a week.  Here are step-by-step instructions:

Step 1: 

In a large mixing bowl, whisk together the flour, baking powder, garlic, cayenne pepper, and salt.  

Step 2: 

Melt one stick of butter on the stovetop or in the microwave and shred two cups of cheese.  Add the melted butter, sourdough discard, and shredded cheese to the flour mixture.  

Mix well with a wooden spoon until all ingredients are combined into one large dough ball, as pictured below.

​

Step 3: 

Dump the dough out onto a lightly floured surface.  Use a dough scraper or butter knife to divide the dough into nine portions.  Drop rounded balls onto the prepared baking sheet.  

(The appearance of the dough doesn’t matter too much- these biscuits end up resembling Red Lobster biscuits when baked). 

​

Step 4:

Bake biscuits at 375 degrees for 12-15 minutes or until the biscuits are golden brown and firm.  Cool on the baking sheet for five minutes, then transfer to a cooling rack.

​Enjoy these delicious rolls warm for best results!

Storage

Store these homemade biscuits in an airtight container on the counter for 5-7 days.  Place in a freezer-safe bag and freeze for up to 3 months. 

Get the best recipe for sourdough pancakes here! 

Recipe Notes

• Sub the cheddar cheese for sharp cheddar cheese, white cheddar, or a mix of both.
• If you’d like to ferment this recipe, simply cover the dough with plastic wrap and stick it in the fridge for 12-18 hours.
• You can use an active sourdough starter in this recipe; the biscuits will be puffier.
• The best way to reheat these biscuits is to warm them up at a low temperature in the oven, but you can also pop them into the microwave.

These easy sourdough cheddar biscuits are flaky, dripping with cheese, and a perfect way to use up extra starter!  

This is a great side to keep on hand for those busy days when you don’t have much time in the kitchen, and I hope you enjoyed this recipe as much as our families do.

Let me know in the comments if you have any questions!