A fluffy, cheesy sourdough discard cheddar biscuit recipe that transforms leftover starter into golden, savory perfection in just 30 minutes. These easy drop biscuits are packed with sharp cheddar and require no rolling or cutting!
Okay, real talk – I used to feel SO guilty every time I’d dump my sourdough discard down the drain. Like, I’m literally throwing away potential deliciousness, you know? But then I discovered these ridiculously easy cheddar biscuits, and honestly, they’ve changed my whole sourdough game. Now I actually get excited when it’s time to feed my starter because it means I’m one step closer to these cheesy, fluffy clouds of heaven.
These aren’t your grandma’s fussy biscuits that require cold butter and precise folding techniques (though I love those too). Nope, these are what I call “lazy day biscuits” – the kind you can whip up on a random Tuesday when you’re craving something warm and comforting but don’t want to spend an hour in the kitchen. They’re basically the perfect marriage between tangy sourdough flavor and that irresistible sharp cheddar goodness.
The best part? They come together in literally one bowl. No fancy equipment, no rolling pin disasters, no cutting out perfect circles that somehow always turn into weird shapes. You just mix, scoop, and bake. And in 20 minutes, your kitchen smells like a cozy bakery and you’ve got a dozen golden biscuits begging to be slathered with butter.
Table of Contents
Why This Sourdough Discard Cheddar Biscuit Recipe Works
Here’s the thing about this recipe – it’s basically foolproof. I’ve made these countless times, sometimes when I’m barely awake on a Sunday morning, and they ALWAYS turn out amazing. The sourdough discard adds this subtle tanginess that makes them taste way more complex than the actual effort required. Plus, it keeps them super moist and tender.
The Greek yogurt is my secret weapon here. It adds even more tanginess and creates this incredible texture that’s fluffy but also has a bit of heft to it. You’re not getting those sad, dry biscuits that crumble into dust when you try to split them open. These babies hold together beautifully while still being light and airy inside.
And can we talk about the cheddar for a second? Freshly grated sharp cheddar is NON-NEGOTIABLE here, friends. Those pre-shredded bags have anti-caking agents that just don’t melt the same way. Trust me, take the extra two minutes to grate your own cheese. Your taste buds will thank you when you bite into those little pockets of melted, gooey cheese.
Sourdough Discard Cheddar Biscuits
Equipment
- Mixing bowl
- Whisk
- Spatula or wooden spoon
- Baking sheet
- Parchment paper
- Cookie scoop or spoons
Ingredients
Dry Ingredients
- 2 cups All-purpose flour organic if possible
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
- 1 tsp Garlic powder optional but recommended
Wet Ingredients
- ½ cup Plain nonfat Greek yogurt organic
- ¾ cup Plain unsweetened almond milk organic
- ½ cup Sourdough discard
Mix-Ins
- 1 cup Sharp cheddar cheese freshly grated
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and garlic powder (if using) until well combined.
- Add the Greek yogurt, almond milk, and sourdough discard to the dry ingredients and stir just until a sticky, shaggy dough forms.
- Gently fold in the freshly grated sharp cheddar cheese until evenly distributed.
- Scoop 12 portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20 minutes, or until the tops are golden and the bottoms are lightly browned.
- Optional: Brush the hot biscuits with melted butter and chopped parsley before serving.
Notes
Ingredients
Here’s what you’ll need to make these beauties. I’ve organized everything so it’s super easy to grab and go:
| Dry Ingredients | Amount |
|---|---|
| All-purpose flour (organic) | 2 cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | 1 tsp |
| Garlic powder | 1 tsp |
| Wet Ingredients | Amount |
|---|---|
| Plain nonfat Greek yogurt (organic) | ½ cup |
| Plain unsweetened almond milk (organic) | ¾ cup |
| Sourdough discard | ½ cup |
| Mix-Ins | Amount |
|---|---|
| Sharp cheddar cheese (freshly grated) | 1 cup |
A few notes on ingredients: I always use organic flour when I can because it just tastes better to me, but regular all-purpose works totally fine. The garlic powder is optional but HIGHLY recommended – it adds this savory depth that makes these biscuits absolutely addictive. And seriously, please grate your own cheese. It makes such a difference!
For the sourdough discard, it doesn’t matter if it’s fresh from feeding or if it’s been sitting in your fridge for a week. These sourdough discard biscuits are actually the perfect way to use up that quick sourdough discard you’ve been hoarding. It’s one of my favorite recipes from sourdough starter because it’s so forgiving.
How to Make the Best Sourdough Discard Cheddar Biscuits
Alright, let’s get into the fun part! This is where the magic happens, and honestly, it’s so simple you might laugh.
Step 1: Get Your Oven Ready
Preheat your oven to 400°F. I know, I know – you’re probably thinking “do I REALLY need to preheat?” Yes, friend, you do. A hot oven is crucial for getting that gorgeous golden top and fluffy interior. While it’s heating up, line a large baking sheet with parchment paper. This makes cleanup a breeze and prevents any cheesy bits from sticking.
Pro tip: If you forget to preheat (we’ve all been there), just let it fully come to temperature before baking. Patience is key here!
Step 2: Mix Your Dry Ingredients
Grab a large mixing bowl and whisk together your flour, baking soda, baking powder, and salt. Make sure everything’s well combined – you don’t want random pockets of baking soda creating weird bitter spots. The garlic powder goes in here too if you’re using it, and honestly, you should be.
Here’s a little secret: I always sift my baking powder and baking soda through my fingers as I add them to break up any clumps. It’s a habit from my grandma, and it really does make a difference in getting an even rise.
Step 3: Add the Wet Ingredients
This is where things get interesting! Add your Greek yogurt, almond milk, and that precious sourdough discard right into the bowl with your dry ingredients. Now, here’s the deal – don’t overmix. You want to stir everything together until you’ve got a sticky, shaggy dough. It should look a bit rough and definitely stickier than traditional biscuit dough.
If your dough feels like it could double as wallpaper paste, add a tablespoon or two of flour. But remember – slightly sticky is GOOD. That’s what gives you those tender, fluffy biscuits instead of hockey pucks. I usually mix with a wooden spoon or a sturdy spatula, and the whole process takes maybe 30 seconds.
Step 4: Fold in the Cheese
Now for the best part – add that beautiful, freshly grated sharp cheddar! Use a spatula to gently fold it into the dough. You want it distributed throughout, but you’re not trying to completely incorporate it. Those little cheese pockets are what create amazing flavor bombs when you bite into a finished biscuit.
Sometimes I reserve a tiny bit of cheese to sprinkle on top before baking for extra cheesy goodness. It’s not necessary, but it’s definitely delicious.
Step 5: Scoop and Bake
Here’s where this recipe gets REALLY easy. No rolling pins, no biscuit cutters, no trying to make perfect shapes. Just grab a large cookie scoop (or two spoons if you don’t have one) and plop out 12 biscuits onto your prepared baking sheet. They’re gonna look like lumpy blobs, and that’s EXACTLY what you want. Embrace the blob!
Space them about 2 inches apart – they’ll puff up a bit in the oven. Pop that sheet in your preheated 400°F oven and bake for 20 minutes. You’re looking for golden tops and bottoms that are lightly browned.
Optional but Amazing: Right when they come out of the oven, brush them with melted butter mixed with a little chopped parsley. This adds an extra layer of flavor and makes them look super fancy. But honestly, they’re amazing plain too.
Expert Tips for Perfect Biscuits Every Time
I’ve made this sourdough discard cheddar biscuit recipe probably a hundred times now, so here are my hard-earned tips:
Don’t Skip the Parchment Paper. Seriously, it’s not just about easy cleanup. It actually helps the biscuits bake more evenly and prevents the bottoms from getting too dark while the tops are still pale.
Room Temperature Ingredients Work Better. If your Greek yogurt and almond milk are fridge-cold, they can make your dough a bit tighter. I usually pull mine out about 20 minutes before I start baking. Not a dealbreaker if you forget, but it helps!
Freshly Grated Cheese is Everything. I mentioned this before, but it bears repeating. Pre-shredded cheese has coatings that prevent it from melting smoothly. Grate your own for the best results. Plus, it only takes like two minutes.
Don’t Overmix. This is probably the #1 mistake people make with biscuits. Once your wet and dry ingredients come together, STOP. Overmixing develops gluten, which leads to tough, dense biscuits instead of fluffy ones.
Embrace the Ugly. These are drop biscuits, not Instagram models. They’re supposed to look rustic and homey. If yours look like perfect spheres, you’re probably overworking the dough.
Variations to Try
Once you’ve mastered the basic recipe, here are some fun ways to switch things up:
Herb Garden Biscuits: Add 2 tablespoons of chopped fresh herbs like rosemary, thyme, or chives along with the cheese. The herbaceous flavor pairs beautifully with the tangy sourdough.
Spicy Jalapeño Cheddar: Dice up a fresh jalapeño (seeds removed if you’re not into heat) and fold it in with the cheese. These are AMAZING with tortilla soup or caldo de res.
Everything Bagel Biscuits: Skip the garlic powder and instead brush the tops with butter and sprinkle with everything bagel seasoning before baking. Trust me on this one.
Breakfast Biscuits: Add ½ cup of cooked, crumbled bacon and reduce the cheese to ¾ cup. These are incredible split open with a fried egg on top.
Pepper Jack Kick: Swap the cheddar for pepper jack cheese and add a teaspoon of smoked paprika to the dry ingredients. Hello, flavor town!
Troubleshooting Common Issues
My Biscuits Are Flat and Dense. Check your baking powder and baking soda – if they’re old, they won’t give you the rise you need. Also, make sure you’re not overmixing the dough. Mix just until combined!
They’re Too Dry. Your dough might’ve been too thick. Next time, add an extra splash of almond milk until you get that sticky consistency. Also, try not to overbake – 20 minutes should be perfect.
The Cheese Isn’t Melty Enough. You might’ve used pre-shredded cheese (I warned you!) or your oven temperature might be off. Invest in an oven thermometer – lots of ovens run hot or cold.
They’re Spreading Too Much. Your dough was probably too wet. Add a bit more flour next time until you get a thicker, scoopable consistency.
The Bottoms Are Burning. Your oven might run hot, or you might be baking them too close to the bottom heating element. Move your rack to the middle position and consider lowering the temperature to 375°F.
Storage, Reheating, and Leftover Ideas
Here’s how to keep these beauties fresh and delicious:
| Storage Method | Details |
|---|---|
| Room Temperature | Store in an airtight container for up to 2 days. Best eaten fresh! |
| Refrigerator | Keep in a sealed container for up to 5 days. Texture stays good but they lose a bit of that fresh-baked magic. |
| Freezer | Freeze in a freezer bag for up to 3 months. Flash freeze on a baking sheet first, then transfer to a bag. |
Reheating Tips: Pop them in a 350°F oven for about 5-7 minutes to refresh that crispy exterior. If you’re reheating from frozen, add a few extra minutes. Microwave works in a pinch (about 15-20 seconds), but the texture won’t be quite as good. For the ultimate experience, split them and toast them in a skillet with a little butter until crispy.
No-Waste Kitchen Ideas: Got leftover biscuits getting a bit stale? Cube them up and use them in a savory bread pudding or breakfast casserole. You can also pulse them in a food processor to make breadcrumbs for topping casseroles or mac and cheese. Or split them, toast them, and use them as the base for eggs benedict!
These biscuits are also fantastic alongside breakfast dishes like my sourdough discard pancakes for a big weekend brunch spread.
Nutrition Information
Here’s the approximate nutritional breakdown per biscuit (recipe makes 12):
| Nutrient | Per Biscuit |
|---|---|
| Calories | 165 |
| Total Fat | 5g |
| Saturated Fat | 2.5g |
| Cholesterol | 12mg |
| Sodium | 340mg |
| Carbohydrates | 22g |
| Fiber | 1g |
| Sugar | 1g |
| Protein | 7g |
Please note that these are estimates and can vary based on specific brands and measurements. If you’re tracking macros closely, I’d recommend plugging your exact ingredients into a nutrition calculator.
Sourdough Discard Cheddar Biscuit FAQs
Can I use regular milk instead of almond milk?
Absolutely! Any milk works great here – whole milk, 2%, oat milk, soy milk, whatever you have on hand. The biscuits might be slightly richer with whole milk, but they’ll still be delicious. Just keep the measurement the same at ¾ cup.
Do I have to use Greek yogurt?
Greek yogurt gives the best texture, but you can substitute with sour cream or regular plain yogurt in the same amount. Regular yogurt is a bit thinner, so you might need to add a touch more flour. These sourdough discard biscuits are pretty forgiving!
Can I make these gluten-free?
I haven’t tested it personally, but several readers have had success using a 1:1 gluten-free flour blend. You might need to add a bit more liquid since GF flour can be drier. Let me know if you try it!
How do I know when my sourdough discard is still good to use?
If it’s been in the fridge and doesn’t have any mold or off smells, you’re good to go! I’ve used discard that’s been sitting for two weeks with great results. This recipe is perfect for using up that quick sourdough discard you’ve accumulated.
Can I make these ahead of time?
You can scoop the dough into biscuits, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding about 5 minutes to the baking time. Fresh is always best, though!
Why are my biscuits not rising?
Check the expiration dates on your baking powder and baking soda – they lose potency over time. Also make sure your oven is actually at 400°F. And remember, these are drop biscuits, so they won’t rise as dramatically as rolled biscuits.
What other cheeses work well?
Sharp cheddar is my favorite, but I’ve had great success with gruyere, fontina, pepper jack, and even smoked gouda. Avoid super soft cheeses like brie – they don’t hold up as well in the baking process.
Why You Need This Recipe in Your Life
Look, I know there are a million recipes from sourdough starter out there. But this one? This is the recipe that’ll make you actually WANT to feed your starter. It’s quick, it’s easy, and it delivers maximum flavor with minimum effort.
These biscuits are perfect for so many occasions. Weekend brunch? Check. Weeknight dinner alongside soup? Absolutely. Snack attack at 3 PM? Don’t even pretend you’re above it. I’ve served these at fancy dinner parties and casual family meals, and they disappear just as fast either way.
Plus, they’re a great gateway recipe if you’re new to sourdough baking. You don’t need to worry about proofing times or getting the perfect rise. Just mix, scoop, and bake. It’s like the training wheels of sourdough recipes, except the result is actually sophisticated and delicious.
And if you’re already a sourdough enthusiast, you’ll love having another reliable way to use up that discard. I actually keep a running list of my favorite discard recipes on my fridge, and this one is right at the top alongside my quick sourdough discard French bread and 30-minute sourdough discard cinnamon rolls.
Ready to Bake?
So there you have it – the ultimate sourdough discard cheddar biscuit recipe that’s been a game-changer in my kitchen. These fluffy, cheesy, tangy little clouds are about to become your new favorite way to use up that starter discard. No more guilt about tossing it out, and way more delicious biscuits in your life. Sounds like a win-win to me!
Give these a try this weekend, and I promise you’ll be adding this recipe to your regular rotation. They’re just THAT good. And when you make them (notice I said when, not if), I’d absolutely love to hear how they turned out! Drop a comment below with your experience, any fun variations you tried, or just to let me know they disappeared in approximately 3.5 minutes like they do at my house.
Don’t forget to save this recipe to your Pinterest boards so you can find it next time that sourdough discard is calling your name. And if you loved these biscuits as much as I do, please share them with your fellow sourdough enthusiasts – because good recipes (and good biscuits) are meant to be shared!
Happy baking, friends! Now go preheat that oven and get ready for some serious cheesy, tangy, buttery goodness. Your taste buds are about to thank you. 🧈
