Bacon Cheddar Sourdough Discard Biscuits — 19g Protein Per Serving

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Sourdough discard biscuits loaded with bacon, cheddar & Canadian bacon — 19g of protein per 2-biscuit serving. A hearty, from-scratch breakfast recipe.

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These sourdough discard biscuits started as a way to mix up breakfast (I love eggs, but they get old day after day) while still getting my protein in, and turned into the breakfast my family actually fights over. Two of them have 19g of protein from Greek yogurt, cottage cheese, and an egg, with bacon, Canadian bacon, and cheddar cheese. Made with real ingredients — no protein powder, no shortcuts — and mixed in one bowl these are the perfect all in one breakfast biscuit.

Ingredients

(High-elevation adjustments — above 5,000 feet — are noted inline.)

Wet mix:

• ¾ cup milk
• ½ cup Greek yogurt
• ½ cup cottage cheese
• ½ cup sourdough discard (unfed, straight from the fridge is fine)
• 1 large egg

Mix-ins:

• 1 tsp salt
• 1 Tbsp sugar
• 1 Tbsp parsley
• 1 tsp garlic powder
• ½ Tbsp baking powder
• 1 tsp baking soda (reduce to ¾ tsp above 5,000 feet — the lower air pressure at high elevation means less leavener is needed to get the same rise)
• 1 cup shredded cheddar cheese
• 8–10 slices bacon, cooked and chopped
• 1 package Canadian bacon, chopped

Dry:

• 2¾ cups flour (add 2 Tbsp more above 5,000 feet — high elevation dries the dough out faster, so a little extra flour helps hold the structure)

Directions

Mix the wet base: Whisk together the milk, Greek yogurt, cottage cheese, sourdough discard, and egg until fairly smooth — a few lumps from the cottage cheese are fine.

Build in the flavor: Stir in the salt, sugar, parsley, garlic powder, baking powder, and baking soda. Fold in the shredded cheddar, chopped bacon, and chopped Canadian bacon until evenly distributed.

Bring in the flour: Add the flour and mix just until combined — this isn’t a laminated biscuit, so there’s no need to be gentle, but stop as soon as you don’t see dry streaks. Overmixing here is what makes biscuits tough. I like to use my dough hook for this.

High-elevation tip: At high elevation (above 5,000 feet), bump the oven up to 440–450°F — the lower air pressure speeds up moisture evaporation, so a hotter oven sets the structure before the dough dries out. Start checking a minute or two early, since the higher temp can shorten bake time slightly.

Scoop and bake: Using a 4-Tbsp cookie scoop (or a ¼-cup measure), portion the dough onto a parchment-lined baking sheet, leaving a couple inches between each. Bake at 425°F for 15–18 minutes (440–450°F for 13–16 minutes above 5,000 feet), until the tops are golden and a toothpick comes out clean.

Check out these other Sourdough recipes if this one disappears before lunch.

High-Altitude Tips

At high elevation (above 5,000 feet), make three changes: reduce the baking soda from 1 tsp to ¾ tsp, add 2 Tbsp more flour, and raise the oven to 440–450°F (checking a minute or two early). All three counter the same thing — lower air pressure at high elevation means faster leavening and faster moisture loss, so you need less lift, a little more structure, and a hotter oven to set that structure before the dough dries out. If you’re above 8,500 ft, you may need to push the baking soda down slightly further and add another tablespoon of flour.

Tips for Success

• Squeeze excess moisture out of very wet cottage cheese before mixing if it looks watery.
• Chop the bacon and Canadian bacon small (¼-inch or smaller) so every bite gets some.
• Don’t skip the parchment — the cheese leaks a little as it bakes and will stick to a bare pan.

Why Sourdough Discard Makes This Biscuit Work

Greek yogurt and cottage cheese add moisture and protein without thinning out the dough the way more milk would, and the sourdough discard adds a faint tang that plays well against the salty bacon and sharp cheddar — no active starter, no wait time, just a way to use up what’s already in your fridge.

Variations

• Swap Canadian bacon for diced ham for a milder flavor.
• Use pepper jack instead of cheddar for some heat.
• Leave out the bacon and Canadian bacon for a simpler cheddar-garlic version — start checking for doneness a minute or two early since there’s less mass in the biscuit.

Storage

Store cooled biscuits in an airtight container in the fridge for up to 4 days, or freeze in a single layer before transferring to a freezer bag for up to 2 months. Reheat from frozen at 350°F for about 10 minutes.

Check out these other favorite freezer-friendly breakfasts for more make-ahead ideas like this one.

Equipment

A stand mixer or sturdy mixing bowl and a 4-Tbsp cookie scoop make quick work of this recipe — you’ll find both, along with everything else in my kitchen, on my Amazon storefront.

Final Thoughts

These are the kind of biscuits that don’t last long enough to make it to the fridge in my house — loaded with real ingredients, no protein powder in sight. If you make them, I’d love to hear how they turned out — leave a comment below, and come find me on Instagram, YouTube, and Facebook for more real-ingredient recipes made at 7,053 ft.