Sourdough Discard Cheddar Biscuits

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Flaky, buttery, and packed with cheesy goodness, these sourdough discard cheddar biscuits are everything you love about Red Lobster’s famous biscuits—only better! They’re quick to make, full of rich flavor, and a fantastic way to use up leftover sourdough discard. In just 25 minutes, you’ll have golden, melt-in-your-mouth biscuits that are impossible to resist.

Why You’ll Love These Biscuits

These biscuits aren’t just another quick bread. They’re a game-changer! Here’s why:

  • Bold, cheesy flavor – Sharp cheddar melts into every bite.

  • Perfectly flaky and buttery – Thanks to cold butter and a quick mixing method.

  • Sourdough discard adds depth – A subtle tanginess that takes them to the next level.

  • No kneading or rolling required – Just mix, scoop, and bake.

  • Better than store-bought – Fresh, homemade, and full of real ingredients.

If you’ve been wondering how to use your sourdough discard without wasting it, this recipe is a must-try.

What Do These Biscuits Taste Like?

Imagine biting into a warm, golden biscuit with a crisp exterior and a soft, tender center. The rich cheddar flavor shines through, while the sourdough discard adds a slight tang that makes them even more irresistible. Brushed with a garlicky butter glaze, these biscuits are bursting with savory goodness in every bite.

Ingredients

For the biscuits:

  • 2 cups (250g) all-purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • ½ cup (113g) cold unsalted butter, cubed

  • 1 cup (113g) shredded sharp cheddar cheese

  • ¾ cup (180g) sourdough discard (unfed)

  • ⅓ cup (80ml) whole milk or buttermilk

For the garlic butter glaze:

  • 2 tablespoons melted butter

  • ½ teaspoon garlic powder

  • 1 tablespoon chopped fresh parsley

Tools You’ll Need

  • Large mixing bowl

  • Pastry cutter or fork

  • Measuring cups and spoons

  • Baking sheet

  • Parchment paper

  • Basting brush

Ingredient Swaps and Additions

  • Cheese options – Swap sharp cheddar for gouda, gruyere, or pepper jack for a twist.

  • Butter alternative – Use salted butter and reduce added salt by half.

  • Dairy-free? – Substitute plant-based butter and milk.

  • Extra flavor – Add chopped chives or a pinch of cayenne for a kick.

How to Make Sourdough Discard Cheddar Biscuits

Step 1: Preheat the Oven

Set your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.

Step 3: Cut in the Butter

Add cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs. This ensures flaky biscuits.

Step 4: Add Cheese and Wet Ingredients

Stir in the shredded cheddar cheese. Then, add the sourdough discard and milk. Mix until just combined—overmixing can make the biscuits dense.

Step 5: Scoop and Bake

Drop large spoonfuls of dough onto the prepared baking sheet. Leave space between them for spreading. Bake for 12-15 minutes or until golden brown on top.

Step 6: Make the Garlic Butter Glaze

While the biscuits bake, mix melted butter with garlic powder and chopped parsley.

Step 7: Brush and Serve

As soon as the biscuits come out of the oven, brush them generously with the garlic butter. Serve warm and enjoy every flaky, cheesy bite.

What to Serve with These Biscuits

These biscuits are incredibly versatile! Try them with:

  • A bowl of hot tomato soup or chili

  • Fried chicken or grilled steak

  • Scrambled eggs and bacon for a savory breakfast

  • Just on their own with extra butter

Pro Tips for Perfect Biscuits

  • Use extra sharp cheddar for the best flavor.

  • Freeze the butter for 10 minutes before cutting it in—this helps create extra flaky layers.

  • Don’t overmix the dough to keep the biscuits light and tender.

  • For a tangier flavor, use buttermilk instead of regular milk.

How to Store Leftover Biscuits

These biscuits are best enjoyed fresh, but you can store leftovers:

  • At room temperature: In an airtight container for up to 2 days.

  • In the fridge: Wrapped in foil or an airtight container for up to 5 days.

  • In the freezer: Freeze baked biscuits for up to 2 months. Reheat in the oven at 350°F (175°C) for 5-7 minutes.

Frequently Asked Questions

Can I make these biscuits ahead of time?
Yes! You can mix the dough and refrigerate it for up to 24 hours before baking.

Can I use active sourdough starter instead of discard?
You can, but it may change the texture slightly. Discard is better for keeping the biscuits light and tender.

Can I make these gluten-free?
Yes! Substitute a 1:1 gluten-free baking blend, but be aware that texture may vary.

What if I don’t have a pastry cutter?
Use a fork or your hands to work in the butter—just be sure to keep the butter cold.

More Delicious Sourdough Discard Recipes

Looking for more ways to use up your sourdough discard? Try these tasty recipes:

Final Thoughts

These sourdough discard cheddar biscuits are everything you love about classic cheesy biscuits, with an extra depth of flavor from the sourdough. They’re quick, easy, and the perfect way to use up sourdough discard without waste. Serve them fresh out of the oven, and watch them disappear!

If you love this recipe, be sure to check out my other sourdough discard ideas. And if you try these biscuits, leave a review or share a photo on Pinterest—I’d love to see your results!