Cheddar Sourdough Slab Biscuits.

We love these sourdough slab biscuits! Fluffy, tender and tangy made with sourdough discard and sharp cheddar cheese. These are great for a holiday meal or even for a weeknight dinner. Delish!

I’ve got your bread for Thanksgiving!! 

These sourdough slab biscuits just might be my new favorite thing. They are tender and fluffy and have a perfect crumb, all with that tangy, classic sourdough flavor!

I mean, just look at these little biscuit clouds.

I use sourdough discard for this recipe, so it does require that you have an active sourdough starter on hand.  

I’ve had my sourdough starter going for over a year now and I can’t believe it. I mostly have to thank this sourhouse home that I purchased last year because it has made a huge difference. I’m a freak who likes to keep our house COLD and it was never warm enough to maintain a good starter. This has removed that problem and it’s totally worth it. 

Not to mention, it’s a cute little sourdough house. I love it! 

By no means am I even close to a sourdough expert. I don’t feel comfortable creating my own recipes for bread or anything yet, but I do make a ton of recipes with sourdough discard! In fact, I maintain a slightly larger starter just so we can have discard every week because I use it so often. Pancakes, waffles, pizza dough, even cookies – I love using it! 

I started my starter (ha!) with ½ cup flour and ½ cup water. I only use KAF organic bread flour. For about 2 weeks, every 24 hours I would discard half of the starter and add ½ cup flour and ½ cup water, then cover and repeat a day later. 

These days, I feed my starter morning and night (it is so active and bubbly!) – using 90 grams water, 30 grams starter and 90 grams flour. A kitchen scale is an absolute MUST for a good starter. I starter measuring in grams two weeks after I began, when my starter was beginning to bubble. 

P.S. you can also buy a good sourdough starter!!! I know a ton of people who have done this. But I still suggest getting a sourdough home and a kitchen scale to maintain it.

I couldn’t think of anything better than trying last year’s slab biscuits with some sourdough discard. My mouth was practically watering. 

Eddie LOVES biscuits. 

When I discovered slab biscuits, it was seriously life changing. 

While they don’t take the place of traditional biscuits for us, they are incredible if you’re looking to feed a crowd and even better if you’re short on time. Or if you’re doing something huge, like cooking for a holiday. 

Slab biscuits are perfect because you make the dough and just throw it into a baking pan. I like to make a few cuts before baking just to have a guide of where to slice, but even that isn’t necessary. It’s just nice! 

I use the same recipe from last year but add 280 grams of my sourdough discard. I also add in a ton of freshly grated sharp cheddar. 

The flavor is UNREAL. It’s so tangy, cheesy and savory. I want every biscuit to be this good! 

Of course, you can add a lot of fresh herbs too! I do this in my original slab biscuits. Chives, especially. But rosemary and thyme are also excellent additions. 

The original recipe calls for sour cream, but I removed that in order to make room for the wetter sourdough discard. It also keeps the biscuits soft and tender and of course, tangy! 

The best part of this is that I drizzle some brown butter on top. Just a few tablespoons – biscuits are ALL about the butter. It adds even more savory flavor and is just incredible. 

These come out so lovely every time and are the perfect addition to your dinner table!

Sourdough Slab Biscuits

Could just lay my head down there for a sourdough nap!