These buttery, flaky sourdough cheddar biscuits are packed with sharp cheddar cheese, a hint of garlic, and the tangy flavor that only sourdough can provide. They are crisp on the outside, soft and fluffy on the inside, and perfect for breakfast, soups, barbecues, or as a savory snack. Using sourdough discard gives these biscuits extra depth of flavor while also helping reduce food waste.

Whether you are an experienced sourdough baker or simply looking for a creative way to use leftover starter, this recipe is simple, comforting, and incredibly delicious.

Why You’ll Love These Sourdough Cheddar Biscuits

• Easy to make in under 40 minutes
• Great use for sourdough discard
• Rich cheesy flavor with flaky layers
• Perfect side dish for dinner or brunch
• Freezer-friendly and reheats beautifully

The combination of cold butter and sourdough discard creates tender layers that melt in your mouth. Sharp cheddar cheese adds richness, while garlic and herbs give the biscuits a bakery-style flavor.

Ingredients

For the Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 cup cold unsalted butter, cubed
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup sourdough discard (unfed starter)
• 3/4 cup cold buttermilk
• 1 tablespoon chopped chives or parsley (optional)

For the Garlic Butter Topping

• 2 tablespoons melted butter
• 1/2 teaspoon garlic powder
• 1 teaspoon chopped parsley

Equipment Needed

• Mixing bowls
• Pastry cutter or fork
• Baking sheet
• Parchment paper
• Biscuit cutter or drinking glass

Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

A hot oven is essential for achieving tall, flaky biscuits with golden tops.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Garlic powder
• Black pepper

Mixing the dry ingredients evenly ensures the biscuits rise properly and have balanced flavor throughout.

Step 3: Cut in the Butter

Add the cold cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

Small pieces of butter create steam during baking, which forms flaky biscuit layers. Be careful not to overmix or melt the butter with warm hands.

Step 4: Add Cheese and Herbs

Stir in the shredded cheddar cheese and chopped herbs if using.

Sharp cheddar works best because its bold flavor stands out in the biscuits. Fresh herbs add brightness and extra savory flavor.

Step 5: Combine Wet Ingredients

In a separate bowl, whisk together the sourdough discard and cold buttermilk.

The sourdough discard adds tanginess and moisture, while buttermilk keeps the biscuits tender and soft.

Step 6: Form the Dough

Pour the wet mixture into the dry ingredients. Stir gently with a spoon until a shaggy dough forms.

Do not overmix. The dough should look slightly rough and sticky. Overworking biscuit dough can make the biscuits dense instead of fluffy.

Step 7: Fold the Dough

Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch thick.

Fold the dough over itself 3 to 4 times. This folding process creates flaky layers similar to pastry dough.

Pat the dough down again to about 1-inch thickness.

Step 8: Cut the Biscuits

Use a biscuit cutter or round glass to cut out biscuits. Press straight down without twisting to help the biscuits rise evenly.

Place the biscuits on the prepared baking sheet with the edges slightly touching for softer sides, or spaced apart for crispier edges.

Gather scraps gently and cut additional biscuits.

Step 9: Bake

Bake for 15–18 minutes or until the tops are golden brown and the biscuits have risen beautifully.

The cheese will melt into the dough, creating rich savory pockets throughout each biscuit.

Step 10: Add Garlic Butter

While the biscuits are still warm, mix melted butter, garlic powder, and parsley in a small bowl.

Brush the tops generously with the garlic butter mixture for extra flavor and shine.

Serve warm and enjoy.

Tips for Perfect Biscuits

Use Cold Ingredients

Cold butter and cold buttermilk are the secrets to flaky biscuits. Warm ingredients can prevent proper layering.

Don’t Overmix

Mix the dough just until combined. A slightly messy dough creates softer biscuits.

Use Sharp Cheddar

Sharp cheddar provides bold flavor that balances the tanginess of sourdough.

Freeze Before Baking

For extra tall biscuits, place the cut biscuits in the freezer for 10 minutes before baking.

Variations

Jalapeño Cheddar Biscuits

Add finely diced jalapeños for a spicy kick.

Bacon Cheddar Biscuits

Mix in cooked crumbled bacon for smoky flavor.

Herb Biscuits

Add rosemary, thyme, or dill for extra aroma and taste.

Parmesan Blend

Replace part of the cheddar with parmesan cheese for a deeper savory flavor.

Serving Suggestions

These sourdough cheddar biscuits pair wonderfully with:

• Tomato soup
• Chili
• Fried eggs
• Barbecue chicken
• Scrambled eggs
• Sausage gravy

They are also delicious sliced open and used for breakfast sandwiches.

Storage Tips

Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.

To reheat, warm in a 350°F oven for about 5 minutes or microwave for 15–20 seconds.

You can also freeze baked biscuits for up to 2 months.