Jalapeño Cheddar Smash Biscuits (with Sourdough Discard)

Crazy J Sourdough Jalapeño Cheddar Smash Biscuits

There’s something addicting about a hot, golden, delicious biscuit straight from a cast iron skillet—especially when it’s filled with tangy sourdough flavor, sharp cheddar cheese, and the spicy zing of pickled jalapeños. These Jalapeño Cheddar Smash Biscuits have quickly become one of my family's most-requested sourdough discard recipes, and for good reason. They’re fast, flavorful, and the perfect way to use up that discard sitting in your fridge.

This recipe comes together in about 30 minutes, and it leans into the things we love most about southern-style biscuits: crispy edges, fluffy interiors, and layers of flavor. Did I mention layers of flavor?? The sourdough discard brings a subtle tang that balances the richness of the cheese and the heat from the jalapeños. I love using Kerrygold butter for that deep, creamy flavor, but any cold salted butter will do the trick. And don’t skip the cast iron skillet—it’s the secret to those perfectly browned bottoms that make you want to sneak one straight from the pan.

I kept things simple here, using ingredients you probably already have in your kitchen — with the exception of buttermilk. (Who keeps that in their fridge? I normally don't, but now maybe I will!). You’ll mix your dry ingredients, cut in the cold butter, stir in cheddar and chopped pickled jalapeños, and bring it all together with sourdough discard and a splash of buttermilk. Then just pat out the dough, cut it into rounds, and pop them into a hot, oiled skillet. They bake up tall, tender, and golden in just about 15 minutes. And of course, we finish them with a brush of melted butter mixed with garlic powder—because when has that ever been a bad idea?

These biscuits are incredible fresh out of the oven, but they also reheat beautifully. Serve them with scrambled eggs for breakfast, alongside soup for lunch, or even use them to make mini sliders with pulled pork for dinner. However you enjoy them, one thing’s for sure — you’ll be saving your sourdough discard just to make these again. I promise!

(Wanna watch the video on Instagram? Go here!)

Crazy J Sourdough recipe for Jalapeño Cheddar Smash Biscuits

A Note for Our Dairy-Free Friends

If you're living dairy-free, you don’t have to miss out on these crave-worthy biscuits. With a few simple swaps, you can still enjoy all the tangy, cheesy, spicy goodness—no butter, cheese, or buttermilk required. The key is choosing flavorful dairy-free alternatives that still bring richness and depth.

For this version, we replace the butter with a plant-based butter (something with a high fat content works best, like Miyoko’s or Earth Balance baking sticks), swap the cheddar for a dairy-free shredded cheese (go for one that melts well and tastes sharp), and use unsweetened, plain oat milk mixed with a little vinegar or lemon juice to stand in for buttermilk. It’s just as easy to put together and bakes up beautifully in a hot cast iron skillet just like the original.

Whether you’re dairy-free by choice or necessity, this recipe brings the same bold flavor and flaky, tender texture that make these biscuits so loved. Give them a try—and share them with your non-dairy friends. They'll never know what they’re missing.

Dairy-Free Jalapeño “Cheddar” Smash Biscuits (with sourdough discard)

Ingredients

• 240g sourdough discard (unfed, room temp)

• 120g all-purpose flour

• 4g baking powder

• 2g baking soda

• 3g fine sea salt

• 2g garlic powder (optional but adds flavor)

• 60g dairy-free shredded cheddar (like Violife, Daiya Cutting Board, or Follow Your Heart)

• 30g pickled jalapeños (from a jar), drained and chopped

• 43g cold plant-based butter, cubed

• 45–60g dairy-free buttermilk substitute (see below)

• 15–20g olive oil or melted plant-based butter (for skillet and brushing tops)

• Extra garlic powder for brushing tops (optional)

  
  

Dairy-Free Buttermilk Substitute: Mix 60g unsweetened oat milk with 1 tsp apple cider vinegar or lemon juice. Let sit for 5 minutes before using.

Instructions

1. Preheat your oven to 450°F (232°C) and place a cast iron skillet inside to heat.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.

3. Cut in the plant-based butter until crumbly with visible bits of fat throughout.

4. Stir in dairy-free cheddar and chopped jalapeños.

5. Add the sourdough discard and 45g of the dairy-free buttermilk. Mix gently. Add more if needed until dough holds together.

6. Lightly flour your surface and pat the dough into a 1-inch thick round. Cut out 2–3 inch rounds, about 60g each.

7. Remove hot skillet, brush with olive oil or plant-based butter, and place biscuits in so they touch slightly.

8. Bake for 12–15 minutes or until golden on top and crisp on the bottom.

9. Optional: Brush with more melted plant-based butter mixed with garlic powder while still warm.

   
   

Yields:

6-8 biscuits (60g each)