Sourdough Discard Recipes

Sourdough Cheddar Biscuits

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Quick, easy, melt-in-your-mouth, uses sourdough discard and only takes 25 minutes start to finish? Sign me up please! These sourdough cheddar biscuits are tender, light and the perfect complement to dinner when you don’t have time to make these fan favorite sourdough discard dinner rolls. We dunk these biscuits in soup or serve them with a nice salad or weeknight dinner. Sometimes you just need a little something extra to go with dinner and these are my go-to, savory dinner biscuits.

Sharp, cheesy, flavor in savory sourdough biscuits

Sharp cheddar cheese provides the cheesy flavor in these biscuits. Use a good quality sharp cheddar that you already love. If you have another type of sharp cheese you want to try here, you can do that too. I have found that cheese will often mellow in flavor when you bake with it, so I like to use a sharp flavor to start which will translate into the perfect cheesy flavor in the biscuits. The cold sourdough discard gives these biscuits a little tang that marries so well with the cheese flavor. I think cheese and sourdough are just meant to go together. Check out these crispy discard crackers that marry that same cheese and sourdough flavor if you love the combination.

How do these biscuits get their rise?

The combination of the baking powder and cold sourdough discard give these biscuits a beautiful rise in the oven. The heavy cream and light hand when mixing results in a tender and fluffy biscuit. What more could you ask for in a quick addition to the dinner table? 

Grate the cheese and then mix it in with the dry ingredients before adding the cold sourdough discard and the heavy cream. I find it easier to use a light hand when mixing if I’ve already added in the cheese and it makes the cheese more evenly dispersed throughout the biscuits. 

Shape the biscuits into a circle before cutting into triangles

Shape the sourdough cheddar biscuits into one large circle and cut them into slices with a bench scraper (affiliate link), as you would cut a pizza or a pie. Keep the dough about an inch to an inch and a half thick and pat into a circle. Using the bench scraper, make one swift move to cut the biscuit for a better rise. These biscuits are a little dangerous because you can have them on your table in just about 20 minutes and they taste amazing straight from the oven.

Sourdough cheddar biscuits are gobbled up by my family every time I make them with everyone begging for seconds. Somehow they always seem to be the star of the show…no matter how much time I’ve spent on the rest of the meal. We like to eat them plain, with a little butter or even jam (is that weird?!). I hope you love them too!

Sourdough Cheddar Biscuit

Sourdough Cheddar Biscuits

Amy
Tender, fluffy & savory sourdough cheddar biscuits in 20 minutes or less! Made with sourdough discard, these biscuits are a quick and delicious side dish with dinner.
5 from 2 votes
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Bread, Side Dish
Cuisine American
Servings 8 biscuits

Ingredients
  

  • 145 grams all purpose flour about 1 cup
  • 15 grams baking powder 1 Tablespoon
  • 8 grams salt 1 teaspoon
  • 130 grams shredded sharp cheddar cheese about 1 cup
  • 240 grams sourdough discard 100% hydration sourdough, about 1 cup
  • 110 grams heavy cream about 1/2 cup

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit.
  • In a bowl, mix together flour, baking powder and salt. 
  • Shred a little over 1 cup of sharp cheddar cheese (130 grams) and add to the flour mixture. Mix together until evenly distributed. I always shred my own cheese because I think it has a better flavor and texture but you could use pre-shredded cheese too.
  • Add 240 grams of cold sourdough discard (see recipe notes) and 110 grams of heavy cream. Gently mix to combine. If the biscuits are too crumbly to hold together, add a little more cream.
  • Flour the counter and gently dump biscuit dough on the counter. Knead once or twice, being careful not to overwork the dough. Form into a circle about an inch to an inch and a half thick.
  • Using a bench knife (affiliate link) or a sharp knife, cut the biscuits into eight wedges.
  • Line a baking sheet with parchment paper and set each biscuit on the paper spread a little bit apart.
  • Bake for 12-14 minutes at 425 degrees until lightly browned and baked through. Brush the tops with melted butter if desired. Enjoy!

Notes

Sourdough Discard: This recipe is made with 100% hydration sourdough discard. If you feed your starter more or less flour/water, you’ll want to compensate in the recipe by adding a little more or less heavy cream. I prefer using cold sourdough discard for these biscuits, but room temperature should work too.
Keyword beginner sourdough, easy sourdough, sourdough biscuit, sourdough bread, sourdough cheddar biscuit, sourdough discard, sourdough discard recipe, sourdough recipe
Tried this recipe?Let us know how it was!

14 Comments

  1. Kris Larsen

    Wowsers!!! You had me at “sharp cheddar”! These look amazing!! 🙌🏻🧀🥐😋

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  8. My daughter gave me some dehydrated sourdough starter from somewhere for Christmas. I have been trying and trying to get my starter to rise properly and it barely doubles in size and will not pass the float test. Needless to say, I have lots of discard. Made these sourdough cheddar biscuits. OH.MY.GRACIOUS! Best biscuits I have ever made! Worth all of the headaches I have endured trying to get my starter strong enough to bake bread. This recipe will not disappoint! Thank you for sharing. Now, if I could only get my starter right…

    • I’m so glad you love these biscuits! Check out my sourdough beginner guide for help on getting your starter right. Make sure your temperature is right around 78 degrees. I don’t know how you are feeding it but I recommend feeding 20 grams starter, 100 grams flour and 100 grams water. Mark your jar and watch it over the day. Then feed it again in the evening. A double feed like this at the right temperature should hopefully help jump start it. I hope it helps!

  9. made these this morning , wonderful easy recipe . great way to use the discard . thank you so much . they are a winner

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