These sourdough slab biscuits are fluffy, tender, and tangy — made with sourdough discard and sharp cheddar. Perfect for a holiday spread or a quick weeknight dinner.
I’ve got your bread for Thanksgiving!
These sourdough slab biscuits might be my new favorite. They’re tender, airy, and have the ideal crumb with that bright, tangy sourdough flavor.
Just look at these little biscuit clouds.
This recipe uses sourdough discard, so you’ll need an active starter. I’ve kept my starter for over a year and use it constantly for discard recipes — pancakes, waffles, pizza dough, even cookies. I keep a slightly larger starter so I have discard every week.
I began my starter with ½ cup flour and ½ cup water and fed it daily for a couple of weeks. Now I feed it morning and night with precise amounts measured on a kitchen scale — measuring in grams makes a big difference once your starter becomes active and bubbly.
I first tried slab biscuits last year and they changed the game for feeding a crowd. While they don’t replace traditional drop biscuits at our table, slab biscuits are ideal when you want to make a large batch quickly. You press the dough into a baking pan, score it, bake, then pull apart warm, flaky pieces — simple and efficient for holidays or gatherings.
For this version I used a slab biscuit recipe and added 230–280 grams of sourdough discard plus a generous amount of freshly grated sharp cheddar. The result is tangy, savory, and cheesy — seriously addictive. If you like herbs, chives, rosemary, or thyme are excellent additions.
I omitted sour cream from the original slab biscuit recipe to make room for the wetter sourdough discard. The discard keeps the biscuits soft, tender, and tangy. To finish, I drizzle a few tablespoons of brown butter on top — biscuits are all about the butter, and brown butter adds a rich, nutty depth.
These come out beautifully every time and make a wonderful addition to any dinner table.
Sourdough Slab Biscuits
Cheddar Sourdough Slab Biscuits
12
Ingredients
- 1 large egg
- 230 grams sourdough discard
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- ½ cup cold unsalted butter, cut into small pieces
- 8 oz cheddar cheese, freshly grated
- ½ cup chopped fresh herbs (rosemary, thyme, chives) — optional
- 1 cup buttermilk
- 4 tablespoons brown butter
Instructions
- Preheat the oven to 425°F. Brush a 9×13-inch baking dish with melted butter.
- In a small bowl, whisk the egg with the sourdough discard until combined.
- In a large bowl, whisk together the flour, baking powder, and salt. Add the cold butter and use a fork or pastry blender to cut it into the flour until small pea-sized bits remain. Stir in the grated cheese and herbs, if using.
- Pour the buttermilk and the sourdough-egg mixture into the dry ingredients. Mix until just combined — you can use your hands to bring it together. Press the dough evenly into the prepared baking dish and score the top with a knife into the number of biscuits you want.
- To make brown butter, melt the butter in a skillet over medium heat and cook, stirring occasionally, until brown bits form and the butter smells nutty. Remove from heat and stir for about 30 seconds, then drizzle a few tablespoons over the dough.
- Bake 30–35 minutes, until golden and puffed. Let cool almost completely before cutting and serving.
Did you make this recipe?
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I could just lie down there for a sourdough nap.