Sourdough Discard Cheddar Bay Biscuits

Name: Sourdough Discard Cheddar Bay Biscuits with Garlic Herb Butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbsp granulated sugar; 1 tbsp baking powder; 1 tsp dried oregano; 1 tsp dried parsley; 1/4 tsp cayenne pepper; 1 tsp sea salt; 1 tsp garlic powder; 1/2 cup unsalted butter, frozen; 1 cup sourdough discard; 1/2 cup buttermilk; 1 1/2 cups shredded sharp cheddar cheese, divided; 1/4 cup unsalted butter, melted; 2 cloves garlic, minced; 2 tbsp fresh parsley, chopped; 1 tbsp grated Parmesan cheese; black pepper, to taste

These cheddar bay biscuits transform sourdough discard into fluffy, buttery pastries with a crispy cheddar lattice base and garlic herb butter finish.

🍴Copycat

🌍American 🏷️Cheddar bay biscuits 🏷️Sourdough discard 🏷️Biscuits 🏷️Cheesy Savory

🏷️

🏷️Appetizer

-0:00

moribyanonTikTok

Total

30 min

Servings

9

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

2 cups all-purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
1 tsp dried oregano
1 tsp dried parsley
1/4 tsp cayenne pepper
1 tsp sea salt
1 tsp garlic powder
1/2 cup unsalted butter, frozen
1 cup sourdough discard
1/2 cup buttermilk
1 1/2 cups shredded sharp cheddar cheese, divided
1/4 cup unsalted butter, melted
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp grated Parmesan cheese
black pepper, to taste

17 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a large bowl, combine the all-purpose flour, sugar, baking powder, dried oregano, dried parsley, cayenne pepper, sea salt, and garlic powder. Whisk to combine.
3
Grate the frozen butter directly into the bowl with the dry ingredients. Use your fingertips to quickly work the butter into the flour mixture.
4
Add the sourdough discard and buttermilk to the bowl. Mix with a spatula until a shaggy dough begins to form.
5
Add 1 cup of the shredded cheddar cheese to the dough and mix until just incorporated. Be careful not to overmix.
6
Line a baking sheet with parchment paper. Sprinkle the remaining 1/2 cup of cheddar cheese into small piles on the sheet, spaced a few inches apart.
7
Using an ice cream scoop, portion the biscuit dough and place each scoop directly on top of a cheese pile.
8
Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.
9
While the biscuits are baking, prepare the garlic butter topping. In a small bowl, combine the melted butter, minced garlic, chopped fresh parsley, grated Parmesan cheese, and a pinch of black pepper. Stir to combine.
10
As soon as the biscuits come out of the oven, brush them generously with the garlic butter topping.
11
Allow the biscuits to cool for a few minutes on a wire rack before serving.

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Tips & Notes

Pro tips

Cut frozen butter into pea-sized pieces and keep everything cold—this prevents gluten overdevelopment and ensures flaky, tender biscuits.
Layer the cheddar lattice on the baking sheet before placing biscuits on top; it crisps up better with direct heat contact.
Brush with garlic herb butter while biscuits are still hot so the butter absorbs fully and flavors set.

Substitutions

Unsalted butter → salted butter (reduce added salt to 1/2 tsp)
All-purpose flour → bread flour (will yield denser, chewier biscuits)
Dried oregano and parsley → 1 tsp Italian seasoning blend

Storage & make-ahead

Store cooled biscuits in an airtight container at room temperature for up to 2 days, or freeze for 1 month; reheat in a 350°F oven for 5 minutes.

Common Questions

Can I use room-temperature sourdough discard instead of chilled?

Chilled discard helps maintain flaky layers, but room-temperature discard will still work—just handle dough minimally and chill it for 15–20 minutes before baking to improve texture.

What's the purpose of the cheddar lattice on the bottom?

The lattice creates a crispy, cheesy base as it cooks on the hot baking sheet, adding texture and concentrated cheese flavor to every bite.

How do I prevent the biscuits from spreading too much?

Use frozen butter cut into small pieces, keep all ingredients cold, work quickly, and avoid overworking the dough. Chill shaped biscuits for 15 minutes before baking.