If you’re looking for a savory way to use up your sourdough discard, these Sourdough Cheddar Jalapeño Biscuits are a must-try! They’re buttery, flaky, and packed with bold flavors from sharp cheddar cheese and spicy jalapeños.
Perfect for breakfast, as a side for soups, or even on their own, these biscuits are quick and easy to make—no yeast or long fermentation needed. The tangy sourdough pairs beautifully with the rich cheese and heat from the jalapeños, creating a biscuit that’s both comforting and flavorful. Follow this simple recipe for a delicious homemade treat in under 30 minutes!
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Why You’ll Love These Sourdough Biscuits
- Flaky & Buttery – These biscuits have a tender crumb thanks to cold butter and sourdough discard.
- Bold Flavor – The sharp cheddar and jalapeños add a delicious kick.
- No Yeast Needed – This is a quick sourdough discard recipe, so no fermentation or long waits!
- Versatile – Enjoy them with breakfast, as a side for soups, or with a drizzle of honey for a sweet and spicy twist.
Similar posts you might be interested in:
- Versatile Recipe for Sourdough Crackers (Discard)
- Sourdough Jalapeño Cheddar Bread Loaf Recipe
- Sourdough Philly Sandwich
- Sourdough Bread Bowls
Tools needed:
- Mixing bowls
- Box grater on a bowl lid
- or electrical grater I use an electrical grater and its been life changing in my kitchen!
- Whisk
- Measuring cups and spoons (or kitchen scale)
- Sharp knife or biscuit cutter
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients:
• All-purpose flour – The base for a tender, flaky biscuit.
• Baking powder & baking soda – Helps the biscuits rise.
• Salt & sugar – Enhances flavor.
• Frozen butter – Key to flaky layers.
• Sourdough discard – Gives a slight tang and extra tenderness.
• Sharp cheddar cheese – The stronger the flavor, the better!
• Canned jalapeños – Adds heat without overpowering the biscuits.
Step-by-Step Instructions
- Prep Your Ingredients.
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Grate your frozen butter and shred the cheese.
- Toss the grated frozen butter and cheddar cheese into the flour mixture.
- Stir in the chopped canned jalapeños.
- Mix the sourdough discard and buttermilk in a separate bowl.
- Pour into the dry ingredients and stir until a shaggy dough forms.
- Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle.
- Fold the dough over itself a couple of times for flaky layers.
- Cut into rounds or squares.
- Line a baking sheet with parchment paper.
- Place biscuits on the baking sheet and bake for 15-18 minutes or until golden brown.
Tips for the Best Sourdough Biscuits
- Use frozen butter – This helps create those flaky layers.
- Don’t overmix the dough – Mix just until combined to keep them light.
- Fold the dough for layers – This creates a beautifully flaky biscuit.
- Adjust spice level – Add more or fewer jalapeños based on your preference.
- No buttermilk? – You can replace buttermilk with milk or half and half.
Serving Suggestions
These biscuits are delicious on their own, but here are some fun ways to enjoy them:
- With butter & honey – A sweet and spicy contrast.
- As a breakfast sandwich – Add eggs and bacon.
- With soup or chili – The perfect comforting side.
How to Store & Reheat
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 5 days.
- Freezer: Freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warm.
Frequently Asked Questions
1. Can I use fresh jalapeños instead of canned?
Yes! Use 1-2 fresh jalapeños, finely chopped. Remove seeds for less heat or keep them for extra spice.
2. Can I make the dough ahead of time?
Yes! Shape the biscuits, freeze them on a baking sheet, then store them in a freezer bag. Bake from frozen, adding a few extra minutes.
3. Why is my dough too sticky or dry?
Keep mixing the dough with your hands without adding more flour or buttermilk, in about 5 minutes it should all be incorporate. Only dust the counter top.
4. Can I use a different cheese?
Yes! Sharp cheddar adds great flavor, but you can substitute it with pepper jack, gouda, or Monterey Jack for a different twist.
5. Can I use milk instead of buttermilk?
Yes, buttermilk adds acidity and tenderness. If using milk, add 1 teaspoon of lemon juice or vinegar per ½ cup to mimic buttermilk’s effect. Let it sit for 5 minutes before using.
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Sourdough Cheddar Jalapeño Biscuits
Equipment
- Mixing bowls
- Box grater on a bowl lid
- electrical grater
- Whisk
- Measuring cups and spoons
- Kitchen Scale
- Sharp knife
- Biscuit cutter
- Baking sheet
- Parchment Paper
- Cooling rack
Ingredients
- 280 grams all-purpose flour 2 cups
- 7 grams baking powder 2 teaspoons
- 3 grams baking soda 1/2 teaspoon
- 4 grams sugar 1 teaspoon
- 5 grams salt 3/4 teaspoon
- 113 grams unsalted butter, frozen 1/2 cup
- 113 grams cheddar cheese, shredded 1 cup
- 200 grams sourdough discard 2/3 cup
- 120 grams buttermilk 1/2 cup
- 40 g jalapeños canned or fresh 1/3 cup
Instructions
- Prep Your Ingredients.
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.280 grams all-purpose flour, 7 grams baking powder, 3 grams baking soda, 4 grams sugar, 5 grams salt
- Grate your frozen butter and shred the cheese.113 grams unsalted butter, frozen, 113 grams cheddar cheese, shredded
- Toss the grated frozen butter and cheddar cheese into the flour mixture.
- Stir in the chopped canned jalapeños.40 g jalapeños canned or fresh
- Mix the sourdough discard and buttermilk in a separate bowl.200 grams sourdough discard, 120 grams buttermilk
- Pour into the dry ingredients and stir until a shaggy dough forms.
- Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle.
- Fold the dough over itself a couple of times for flaky layers.
- Cut into rounds or squares.
- Place biscuits on the baking sheet and bake for 15-18 minutes or until golden brown.
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