These sourdough cheddar biscuits are buttery, flaky, cheesy, and packed with delicious sourdough flavor. They are an excellent way to use sourdough discard while creating a homemade side dish that pairs beautifully with soups, stews, chili, eggs, roasted meats, or a simple breakfast. The outside becomes lightly crisp and golden while the inside stays tender and soft, with melted pockets of sharp cheddar throughout.

The recipe is simple enough for beginners, but a few important techniques—especially keeping the butter cold and avoiding overmixing—make a big difference.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon garlic powder, optional
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 cup sourdough discard or active sourdough starter
• 2 to 4 tablespoons cold buttermilk or milk, as needed
• 1 tablespoon melted butter, for brushing
• 1 tablespoon chopped fresh parsley or chives, optional

Instructions

1. Prepare the Oven and Baking Sheet

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. A hot oven is important because it helps the butter release steam quickly, creating flaky layers and encouraging the biscuits to rise.

For especially tall biscuits, you can place them close together on the baking sheet so their sides support each other as they bake.

2. Combine the Dry Ingredients

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

The garlic powder adds a subtle savory flavor that works especially well with cheddar. If you prefer a more traditional biscuit, simply leave it out.

3. Add the Cold 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.

Do not completely blend the butter into the flour. You want several small pieces of butter remaining throughout the mixture. These pieces melt during baking and create steam, which helps produce tender, flaky layers.

If your kitchen is warm and the butter begins to soften, place the bowl in the refrigerator for several minutes before continuing.

4. Add the Cheddar

Stir the shredded sharp cheddar into the flour and butter mixture. Sharp cheddar provides a stronger flavor, but mild cheddar, white cheddar, or a combination of cheeses can also be used.

For the best texture, shred cheese from a block rather than using very finely pre-shredded cheese.

5. Add the Sourdough Starter

Add the sourdough discard to the mixture and gently stir with a wooden spoon or spatula.

The dough will begin to come together. If it looks very dry or crumbly, add cold buttermilk or milk one tablespoon at a time. Stop adding liquid as soon as the dough holds together.

The exact amount of liquid can vary depending on the consistency of your sourdough starter and the flour you use.

6. Form the Dough

Turn the dough onto a lightly floured work surface. Gently press it together rather than kneading it like bread dough.

Pat the dough into a rectangle about 3/4 to 1 inch thick. Fold it in half, gently press it down, and repeat the folding process two or three times. This simple technique creates beautiful flaky layers.

Avoid excessive handling because overworking the dough can make the biscuits tough.

7. Cut the Biscuits

Using a floured 2 1/2-inch biscuit cutter, cut straight down through the dough. Do not twist the cutter, as twisting can seal the edges and prevent the biscuits from rising properly.

Gather the scraps and gently press them together to cut a few additional biscuits.

Place the biscuits on the prepared baking sheet. For softer sides, arrange them close together. For slightly crispier edges, leave a little space between each biscuit.

8. Bake

Bake for approximately 14 to 18 minutes, or until the tops are puffed and golden brown and the cheese around the edges is lightly browned.

Because ovens vary, begin checking them around the 14-minute mark.

9. Finish With Butter

Remove the biscuits from the oven and immediately brush the tops with melted butter. For extra flavor, combine the butter with a little chopped parsley, chives, or garlic powder before brushing.

Allow the biscuits to cool for about five minutes before serving.

Tips for Perfect Sourdough Cheddar Biscuits

Keep everything cold. Cold butter is one of the most important secrets to flaky biscuits. If the butter becomes soft while you’re working, chill the dough before baking.

Don’t overmix. A few visible butter pieces and a slightly rustic dough are exactly what you want.

Use a flavorful cheese. Sharp cheddar gives these biscuits a rich, savory taste. You can also add a little Parmesan for extra depth.

Use discard or active starter. This recipe works well with sourdough discard, making it a useful recipe when you have extra starter. An active starter can also be used.

Chill before baking if needed. If your dough becomes warm or sticky, refrigerate the cut biscuits for 10 to 15 minutes before placing them in the oven.

Serving Suggestions

These biscuits are wonderful served warm with butter. They also make a fantastic accompaniment to creamy tomato soup, chicken soup, beef stew, chili, or roasted vegetables.

For breakfast, slice one in half and fill it with scrambled eggs, crispy bacon, sausage, or ham. You can also use them as a base for breakfast sandwiches.

For an extra savory version, add chopped green onions, fresh chives, jalapeños, rosemary, or a pinch of smoked paprika to the dough.

Storage

Store cooled biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze them in a freezer-safe container for up to three months.

To reheat, place frozen or refrigerated biscuits in a 350°F (175°C) oven until warmed through. This restores much of their original crisp exterior and tender center.

These sourdough cheddar biscuits are best enjoyed warm, straight from the oven, when the cheddar is still deliciously melted and the buttery layers are at their flakiest.