These sourdough discard biscuits are golden on the outside, tender on the inside, and packed with rich buttery flavor. Made with sourdough discard, sharp cheddar cheese, and fresh scallions, they bake up beautifully flaky in just about 25 minutes. The best part is that there’s no rolling or cutting required, making this recipe simple enough for beginners while still delivering bakery-style results.
Why You’ll Love This Recipe
Easy no-roll biscuit method saves time and effort
A delicious way to use extra sourdough discard
Buttery layers with a soft and flaky texture
Ready in about 40 minutes from start to finish
Perfect alongside soups, breakfast dishes, or savory dinners
Customizable with different cheeses and herbs
Freezes well for quick homemade biscuits anytime
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
250 g all-purpose flour
10 g baking powder
1 tsp fine sea salt
170 g unsalted butter, cold and cubed
115 g shredded sharp cheddar cheese
35 g sliced scallions
50 g sourdough discard or active sourdough starter
1/2 cup buttermilk, plus extra if needed
1 egg
1 tbsp water
Directions
Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and set it aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and sea salt until evenly combined.
Add the cold cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture looks sandy and crumbly with both small and larger butter pieces remaining. These little butter pockets help create flaky layers during baking.
Add the shredded cheddar cheese and sliced scallions to the bowl. Toss everything together so the cheese and scallions are evenly distributed.
In a separate small bowl, combine the sourdough discard and buttermilk. Stir until smooth.
Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently mix until the dough starts coming together. The dough may appear slightly dry at first, but continue pressing it together gently with your hands. If it still feels too crumbly, add a small drizzle of extra buttermilk, one tablespoon at a time.
Using a 1/3-cup measuring scoop, portion the dough onto the prepared baking sheet. Lightly press each portion together if it separates slightly. Leave a little space between each biscuit.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the biscuits lightly to help them bake up golden and shiny.
Bake on the center rack for about 25 minutes, or until the tops are deeply golden brown and the biscuits are cooked through.
Remove from the oven and allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Serve warm with butter, soup, eggs, or your favorite savory meal.
Servings and timing
Servings: 10–12 biscuits
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
For plain sourdough biscuits, simply leave out the cheddar cheese and scallions.
Swap the cheddar for mozzarella, Gruyère, Monterey Jack, or Parmesan for a different flavor profile.
Add chopped jalapeños for a spicy version.
Mix in fresh herbs like parsley, chives, or thyme for extra freshness.
For a breakfast-style biscuit, add cooked turkey sausage crumbles and extra cheese.
You can also use kefir in place of buttermilk for a tangy variation.
Storage/Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 5 days.
To freeze, wrap cooled biscuits individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.
To reheat, warm the biscuits in a 300°F oven for about 10–15 minutes until heated through. You can also microwave them for about 20 seconds, though the oven keeps them crispier.
FAQs
Can I use active sourdough starter instead of discard?
Yes, both active starter and sourdough discard work well in this recipe.
Why does the butter need to be cold?
Cold butter creates steam pockets while baking, which helps produce flaky biscuit layers.
Can I make these biscuits without cheese?
Absolutely. Simply omit the cheese and scallions for plain biscuits.
What if my dough feels too dry?
Add a small amount of extra buttermilk, one tablespoon at a time, until the dough holds together.
Can I prepare the dough ahead of time?
Yes. Shape the biscuits, cover them, and refrigerate overnight before baking.
Can I freeze unbaked biscuits?
Yes. Freeze the shaped dough portions on a baking sheet first, then transfer them to a freezer bag. Bake directly from frozen with a few extra minutes added.
What can I serve with sourdough biscuits?
They pair wonderfully with soups, chili, scrambled eggs, roasted chicken, or salads.
Can I use salted butter?
Yes, but reduce the added salt slightly to balance the flavor.
How do I know when the biscuits are done baking?
The tops should be deeply golden brown, and the bottoms should feel firm and crisp.
Can I use whole wheat flour?
You can replace part of the all-purpose flour with whole wheat flour, but the biscuits may be slightly denser.
Conclusion
These buttery sourdough discard biscuits are a simple and delicious way to turn extra sourdough starter into something truly special. With flaky layers, rich cheddar flavor, and tender texture, they’re perfect for breakfast, dinner, or a comforting snack. Whether you enjoy them plain or loaded with savory mix-ins, this easy recipe is one you’ll want to make again and again.
Flaky, buttery sourdough discard biscuits packed with sharp cheddar cheese and fresh scallions. These easy drop biscuits require no rolling or cutting and bake into golden, tender layers in under 30 minutes.
Total Time:40 minutes
Yield:10–12 biscuits
Ingredients
250 g all-purpose flour
10 g baking powder
1 tsp fine sea salt
170 g unsalted butter, cold and cubed
115 g shredded sharp cheddar cheese
35 g sliced scallions
50 g sourdough discard or active sourdough starter
1/2 cup buttermilk, plus extra if needed
1 egg
1 tbsp water
Instructions
Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, and sea salt.
Add the cold cubed butter and rub it into the flour mixture using your fingertips until crumbly with some larger butter pieces remaining.
Stir in the shredded cheddar cheese and sliced scallions.
In a separate bowl, combine the sourdough discard and buttermilk until smooth.
Pour the wet mixture into the dry ingredients and gently mix with a spatula until the dough starts to come together.
If the dough feels too dry, add extra buttermilk one tablespoon at a time.
Using a 1/3-cup scoop, portion the dough onto the prepared baking sheet.
Lightly press each portion together if needed.
Whisk together the egg and water to make an egg wash.
Brush the tops of the biscuits with the egg wash.
Bake for about 25 minutes until deeply golden brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serve warm with butter, soup, eggs, or savory meals.
Notes
Cold butter is essential for flaky biscuit layers.
Sourdough discard and active starter both work well.
Add extra buttermilk gradually if the dough feels too dry.
The biscuits freeze well for up to 3 months.
Cheddar can be replaced with Gruyère, mozzarella, or Parmesan.
Fresh herbs or jalapeños make excellent additions.
