These quick sourdough discard cheese biscuits are sure to become a staple in your house like they are in mine. They come together quickly for a weekend morning treat or as part of your meal prep for the week. Breakfast is ready!
The key to good biscuits is to not over-knead the dough.
- 3/4 cup unbleached all purpose white flour
- 1/4 cup whole wheat pastry flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 3/4 tsp salt
- 1/3 cup cold butter
- 1 cup sourdough discard
- 1 cup shredded cheddar cheese
- 2 tbsp melted butter
- Preheat the oven to 425 F.
- Mix the flours, baking soda, baking powder, and salt into a large bowl.
- Cut the cold butter into 1/2 inch cubes and place it onto the flour mixture.
- Take a pastry cutter and cut in the butter into the flour mixture until it is incorporated into small pieces.
- Add the sourdough discard it on top of the mixture and kneed it until combined. Grab handfuls of the floury butter mixture, placing it on top of the sourdough discard, and kneed until it is mostly mixed together. Do not over kneed here!
- Place the dough onto a floured surface and flatten out a little bit to make room for the cheese.
- Spread the cheese on top of the dough and fold the dough several times until the cheese is incorporated into the mixture. Be careful not to over-knead here too.
- Once the cheese is combined, flatten the dough into a circle or rectangle that is to your preferred thickness. I generally end up around 3/4 to 1 inch thick.
- Cut the biscuits either with a pastry chopper/slicer into 6 squares or take a glass or round object and cut the biscuits into circles.
- Place the biscuits on parchment paper.
- Melt 2 tablespoons of butter and brush over top of the biscuits to prevent over-browning.
- Bake for 12 to 15 minutes depending on your oven.
- After baking, let the biscuits cool for 5 minutes on the parchment paper before removing to enjoy.
Shop this post
Here are some additional tools that will help you in the biscuit making process. These items are not mandatory but they will save you some time and effort.
- Pasty cutter
- Stainless steel scraper (for cutting biscuits)
- Silicone baking sheets
- Large bowl
- Silicone pastry brushes
- Prep bowls
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here
What you need to know about sourdough
This was one of my first sourdough recipes that I mastered. If you are new to sourdough, you should first know the difference between a ripe starter and a discard starter. The ripe starter is the sourdough mixture that has been fed recently and is actively fermenting and rising. Discard starter is the excess of your sourdough mixture after feeding it.
If you want to review more of the basics of sourdough, jump on over to my other post on “What You Need to Know for Sourdough.” There is some great information that is not to reduce the stress of starting sourdough. If I can do this, you can too.
Tips for making biscuits
I am a southern girl at heart but I was previously intimidated by biscuit making. My first set of biscuits were okay, however, the more I make them, the more I am able to tweak and perfect the results.
The key to good sourdough discard cheese biscuits is three things:
1. Take your time cutting in the butter. This part of the process takes a little patience. You want to make sure the butter is well integrated into the flour mixture. It usually takes several minutes for me to get the mixture where I want it to be. Typically I look for the ability to clean off the pastry cutter without having large chunks of butter.
2. Do not to over-knead the dough. You will know if you’ve done this because once you bake the biscuits they will be smooth on the top. Don’t get me wrong, they will still taste delicious, but if you want the traditional style, the key to kneed only until just combined.
3. Be generous with the butter brushed on top of the biscuits. Not only does this add to the flavor but it does help with color when they are done baking as well as keeping the top of the biscuits moist and crisp.
Get creative! These biscuits are versatile
What I love most about this recipe is that you can omit the cheese and use the recipe as a standard biscuit recipe. Also, you can add other toppings:
- Add chives to your cheese biscuits
- Add garlic salt to the brushed on butter
- Try rosemary or other herbed biscuits
- No cheese? Just plain buttery biscuit
You can also shape these biscuits in whatever shape. I typically go the easiest route of cutting them into 6 squares. You can also use a circle shape, like the top of a mason jar, and cut the biscuits into circles. This may be a better shape for breakfast sandwiches.
You can also make the biscuits smaller or larger in size, depending on your preference. Note that this may impact the baking time and you will need to adjust accordingly.
storing sourdough discard cheese biscuits
I love a warm biscuit but I know freshly baked biscuits on a daily basis is not realistic in my house. So instead, I bake these almost every weekend as part of our family’s meal prep. Cheese or no cheese, I love having these biscuits as a breakfast treat with local honey, jam, or just plain butter.
You can store these biscuits in a sealed container for 1 week in the fridge. They reheat well in the microwave, wrapped in a paper towel.
Can I freeze and bake these biscuits for later?
Absolutely! If you do want biscuits this week, you can prep the biscuits up until Step 9 in the recipe and place them in the freezer on a cookie sheet overnight. The next day you can place the biscuits in a freezer-safe container or bag to pull out and bake as needed.
To bake the biscuits, you will want to preheat the over at 425 degrees. Make sure to glaze them with melted butter. Bake the biscuits for 12 minutes.
You should know the biscuits will not rise as much as if you baked them fresh. However, they will still taste great.
Can I bake and then freeze these biscuits for later?
You can also bake these biscuits and freeze them to be quickly heated up in the oven for dinner or breakfast. Again make sure to place them on a cookie sheet, spaced out, and freeze overnight. Then you can store them in a freezer-safe container of your choosing.
To reheat the biscuits, I would recommend preheating your oven to 325 and baking the biscuits for 10 minutes. You can also microwave, these biscuits. Wrap the biscuit in a paper towel and heat for 30 seconds per biscuit.