I never once thought about combing sweet potato and cheese with sourdough to make a biscuit. Biscuits are supposed to be buttery, flaky and plain, but I’m sure you know by now I LOVE creating different things. Golden, buttery and bursting with cheesy flavour, these sourdough sweet potato cheddar biscuits are everything you love and want in a fall bake.
I had no idea combining these ingredients would create such a tender and light crumb structure. This recipe transforms simple everyday ingredients into something special. Perfect for soups, or warmed and slathered with butter, these biscuits will hit the spot every time. These were fun to bake because honestly when it comes to sourdough I am always conflicted UNTIL the end results.
Why You’ll Love This Recipe
- Texture: Tender, fluffy and flaky, not dense, heavy or gummy.
- Budget-friendly: Uses discard and simple pantry staples.
- Fall-inspired: Sweet potato + cheddar = ultimate savoury comfort bake.
- Versatile: Serve warm with butter, alongside soup, or as a snack.
- Meal-prep friendly: Dough can be chilled before baking or frozen after baked.
Ingredient Breakdown
- Sweet potato: Adds moisture, natural sweetness, and soft texture.
- Sourdough discard: Brings a light tang and helps with rise and structure.
- All-purpose flour: Creates the fluffy crumb structure
- Cheddar cheese: Adds a sharp flavour that balances the sweet potato.
- Cold butter: Used to create flaky layers of biscuits.
- Milk: Adds flavour and helps dough hydration.
- Baking soda: Helps dough to be light and less dense.
- Salt: Enhances all flavours
- Optional add-ins: Chives, garlic powder, or black pepper for extra savoury notes and added flavour.
Things to Note
- Roast, don’t boil, your sweet potato: Roasting concentrates flavour and keeps it drier than boiling would, which prevents gummy biscuits. Boiling adds more water.
- Measure discard by weight (grams): Sourdough discard can vary in thickness. Using grams ensures the dough isn’t too wet or dry. I always weigh my ingredients.
- Grate your cheese fresh: Pre-shredded cheese has anti-caking agents that may make biscuits less tender and cheese melt less, BUT use what you have.
- Chill butter: Cube it and chill it before adding to flour. Cold butter will give flaky and fluffy biscuit layers.
- Don’t overmix: Overworking the dough makes biscuits tough. Fold gently until flour is moist. Fold it once or twice, then cut. This creates height without toughness.
- Use a sharp cutter (or knife): A dull edge seals the sides, keeping biscuits from rising tall. Cookie cutters can be used.
- Adjust milk as needed: Depending on the moisture in your sweet potato, you might need add or subtract 1–2 tbsp extra milk to bring the dough together.
- Rest dough (only if dough feeling sticky): A 10–15 min rest lets flour hydrate and makes shaping easier. Not always needed, but helpful if dough is unmanageable.
- Storage: Store cooled biscuits in an airtight container at room temp for 2 days or freeze up to 2 months. Reheat in the oven before serving.
- Serving idea: Pair with soup, stew, or split open and stuff with scrambled eggs for a breakfast sandwich.
How To Make Them
Servings: 8-12 biscuits
Prep Time: 15 minutes
Bake Time: 20 minutes
Ingredients
- 100 g (½ cup) mashed roasted sweet potato
- 200 g (1 cup) sourdough discard
- 180 g (1 ½ cups) all-purpose flour
- 100 g (1 cup) shredded cheddar cheese
- 70 g (½ cup) cold butter, cubed
- 2-3 tbsp milk (if needed)
- ¼ tsp baking soda
- 1 tsp salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, stir in mashed sweet potato, sourdough discard and salt together.
- In a separate bowl, whisk together flour, baking soda and seasonings if using.
- Cut in the cold butter with a fork (or a pastry cutter), you can even use your hands until the mixture looks like coarse crumbs. Think pie dough.
- Add flour mixture into sweet potato mixture then cheese and mix gently. Just enough for flour to be absorbed.
- Depending on the dryness of dough add milk, if dough is already moist and not sticky milk is not needed. IF dough is dry, add milk a tablespoon at a time until dough if combined.
- Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. ( a rolling pin can be used) Fold once, then cut into rounds or squares.
- Place biscuits on the baking sheet, leaving space between them.
- Optional: brush with milk or melted butter before baking.
- Bake 18–20 minutes, until golden brown on top.
- Cool slightly before serving warm.
FAQ
Q: Can I use whole wheat flour instead of all-purpose?
A: I’ve never done it but, yes, but swap only up to 50%. All whole wheat may make the biscuits heavier.
Q: Can I skip the cheese?
A: You can, but the cheddar balances the sweetness of the potato.
Q: Can I prepare the dough ahead of time?
A: Yes, refrigerate shaped biscuits up to 24 hours before baking. Bake straight from the fridge, adding 1–2 minutes.
Q: Do I need baking powder?
A: No, the sourdough discard’s acidity activates the baking soda for perfect lift.
Honestly, I did not know what to expect when making these biscuits, but these sourdough sweet potato cheddar biscuits bring together the best of fall in every warm, fluffy bite. They are quick and easy to make, bursting with cheese and sweet potato flavour and the perfect way to use up your sourdough discard this fall. Yes, they do go together! This combination is one I never thought I’d make, the sweet potato is not overpowering but you know it’s there and the cheese melted in every bite is delightful. Every ingredients work together to make these biscuits complete.
Whether you enjoy them fresh from the oven with some butter, pair them with a delicious soup, or serve them at brunch, they’re guaranteed to impress. Grab that sweet potato, pull out your discard, and bake a batch. Your kitchen will smell incredible, and your table will feel just a little more special.
If you loved this recipe, check out Sourdough Sweet Potato Muffins with Raisins another fall-inspired bake from my Sourdough Bake-a-Thon Series.
For even more sourdough discard recipes, subscribe to my YouTube channel where I share live bakes, tips, and seasonal recipes with you.
Let me know your favourite thing to eat or bake during the fall season below!
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