These savory sourdough discard herb biscuits are flaky, cheesy, and loaded with fresh chives perfect for soups, eggs, or a snack.

Scale

1 cup sourdough discard (unfed)

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp garlic powder (optional)

1/2 cup cold butter, cubed

3/4 cup shredded sharp cheddar

2 tbsp chopped chives

1/2 cup buttermilk (or milk + splash of vinegar)

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

2. Whisk together flour, baking powder, baking soda, salt, and garlic powder.

3. Cut in cold butter using a fork or fingers until crumbly.

4. Stir in cheddar and chives.

5. Add sourdough discard and buttermilk; mix gently until just combined.

6. Drop by heaping spoonfuls onto the baking sheet (or pat out and cut).

7. Bake for 15–18 minutes or until golden and puffed.

8. Optional: Brush with melted butter + extra chives after baking.

You can freeze unbaked biscuits and bake them fresh when needed.

Try other herbs like rosemary, thyme, or dill.

Use a scoop for drop biscuits or roll and cut for classic shapes.

Keywords: sourdough discard, herb biscuits, cheddar biscuits, brunch