Sourdough Discard Biscuits with Cheddar & Green Onions

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The Story & Intro

A Biscuit That Started with Leftovers

One foggy Sunday morning, I stood in my kitchen eyeing a jar of sourdough discard. I’d already made pancakes and crackers that week good, but I craved something buttery, cheesy, and warm from the oven. That’s when these sourdough discard biscuits with cheddar & green onions were born.

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The first batch came out golden and fluffy, their tops lightly crisped, their insides pillowy and tangy. The cheddar melted into savory pockets, while the green onions added a fresh little zip. One bite and I knew this recipe was going to be a regular in my rotation. It’s the kind of biscuit you want beside soup, under a fried egg, or simply spread with butter.

Working with sourdough discard has always felt like kitchen alchemy to me. What might have gone to waste becomes something worth savoring. Just like in my sourdough discard crackers, this recipe transforms discard into something bold and satisfying. And if you’re just getting started with sourdough, I highly recommend this beginner’s guide to feel confident and curious in the process.

Whether you’re a longtime baker or just sourdough-curious, these cheddar & green onion biscuits are the perfect mix of cozy and clever. They come together quickly, freeze beautifully, and taste even better than they look.

Let’s turn that jar of discard into something delicious.

Ingredients & Biscuit Tips for Tangy Cheddar Perfection

Your Biscuit Pantry: Simple Ingredients, Big Flavor

Great biscuits don’t need complicated ingredients they need balance. For these sourdough discard biscuits with cheddar & green onions, every element has a role. The discard brings depth and tang, while sharp cheddar melts into rich, gooey pockets. Fresh green onions brighten the mix and offer a subtle crunch in every bite.

Let’s break it down:

• Sourdough discard: Use unfed, room-temperature discard for the best texture. It should smell tangy but not too sour.
• All-purpose flour: Stick to the basics no need for fancy flours here.
• Cold butter: Cube it straight from the fridge. Cold chunks = flaky layers.
• Baking powder & soda: These leavening agents work together to give the biscuits height.
• Buttermilk: Adds moisture and acidity, complementing the discard’s natural flavor.
• Cheddar: Sharp cheddar works best, but smoked or aged cheddar can add new dimensions.

If you’re a fan of cheese-forward snacks, you’ll love my sourdough discard cheese straws. They’re similarly simple but incredibly satisfying.

Tips for Light, Fluffy Biscuits (Not Hockey Pucks)

Handle your dough gently. Overmixing develops too much gluten, making biscuits dense. Stir until just combined lumpy is okay. When shaping, don’t roll it out. Just pat the dough gently into a 1-inch round and cut your circles cleanly.

Always preheat your oven to 425°F for a hot, quick bake that crisps the outside and leaves the centers soft. For more hearty, discard-powered bakes, check out my sourdough discard cornbread another easy recipe that delivers comfort in every bite.

Getting these details right turns simple ingredients into bakery-worthy biscuits.

Let’s Bake: How to Make Sourdough Discard Biscuits with Cheddar & Green Onions

Mix, Pat, and Cut Like a Biscuit Boss

Making these sourdough discard biscuits with cheddar & green onions is all about keeping it simple and cold. Start by whisking together flour, baking powder, baking soda, and salt in a large bowl. Add your cubed cold butter and cut it in using a pastry cutter or your fingertips until the mix looks crumbly, with visible butter bits.

Next, fold in shredded cheddar and sliced green onions. Pour in your sourdough discard and buttermilk, stirring just until a shaggy dough forms. Don’t overwork it stirring too much is the quickest route to tough biscuits.

Turn the dough out onto a lightly floured surface. Pat it gently into a 1-inch thick round (no rolling pin needed!). Use a biscuit cutter or upside-down glass to punch out rounds, pressing straight down without twisting.

If you love the crisp-golden top you get in sourdough discard garlic cheese bread, these biscuits give you a similar payoff with a much quicker bake.

Bake Until Golden and Brush for Bonus Flavor

Transfer your biscuits to a parchment-lined baking sheet, spaced slightly apart. Bake at 425°F (220°C) for 15 to 18 minutes, or until the tops are golden and the bottoms feel firm.

Want to take them over the top? Brush the tops with melted butter as soon as they come out of the oven. That glossy finish locks in moisture and gives each biscuit an extra hit of richness.

Planning ahead? Like my sourdough discard breakfast casserole, these biscuits freeze beautifully before or after baking.

Serving, Storing & Flavor Variations

How to Serve These Cheddar Sourdough Discard Biscuits

When these biscuits come out of the oven, serve them warm always warm. That’s when the cheddar is still gooey, and the tops have the perfect golden crust. They’re fantastic as a savory breakfast with a fried egg or even layered with crispy bacon. You can also split them open and slather with butter, jam, or a swipe of mustard for a little tangy contrast.

If you’re making a brunch spread, these pair beautifully with sourdough discard crumpets or alongside a frittata. The mix of textures and flavors makes them feel restaurant-worthy, even if you’re still in your slippers.

Looking for a cozy dinner side? Serve them next to a bowl of soup or chili especially when you want something rich and comforting on the side. They’re also perfect for dunking into stews or enjoying with roasted veggies.

Store, Freeze, and Make It Your Own

Leftovers? Store baked biscuits in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. Reheat in a toaster oven or skillet for best results. Avoid microwaving they’ll get soft, not flaky.

You can also freeze them before baking: place unbaked rounds on a tray to freeze, then transfer to a bag. Bake straight from frozen, adding 2–3 minutes to the bake time.

Want to mix it up? Add chopped jalapeños for a little heat or swap the green onions for chives or thyme. If you loved the savory punch in my sourdough discard bacon cheddar muffins, you’ll enjoy experimenting with flavors here too.

This biscuit base is forgiving and flavorful ideal for creative baking.

Frequently Asked Questions

Can I make biscuits with sourdough discard?
Yes! Sourdough discard adds tang and depth to baked goods, especially biscuits. In this recipe, it brings flavor and moisture without requiring extra rise time. It’s a fantastic way to use discard instead of tossing it.

Why are my sourdough biscuits tough or dense?
Overmixing the dough or using warm butter can lead to dense, flat biscuits. To get fluffy, tender layers, use cold butter, handle the dough gently, and avoid overworking it. Pat the dough don’t roll and use a sharp cutter.

Can I freeze sourdough biscuits before baking?
Absolutely. Cut the dough into rounds, freeze on a tray, then store in a freezer bag. When you’re ready, bake them straight from frozen at 425°F, adding 2–3 extra minutes to the baking time.

What cheese goes best in sourdough cheddar biscuits?
Sharp cheddar is classic it holds its flavor through baking. But you can also try smoked cheddar, gouda, or a cheddar-jack blend. Just be sure it’s freshly shredded for the best melt and texture.

Conclusion

These sourdough discard biscuits with cheddar & green onions are the kind of recipe that turns simple leftovers into something crave-worthy. Tangy, cheesy, and buttery they’re just as perfect beside a bowl of soup as they are tucked into a morning breakfast sandwich.

With a few pantry staples and a scoop of discard, you’ve got a go-to recipe that’s easy to love and hard to mess up. So the next time your starter needs a feed, don’t toss that extra bake it into biscuits instead.

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