Cheddar Bay Sourdough Discard Drop Biscuits

Ingredients

• 120 g Sunrise Flour Mill Heritage White Flour (1 cup)

• 13 g baking powder (1 tbsp)

• 7 g salt (1 tsp)

• 1⁄4 tsp garlic powder

• 1⁄4 tsp cayenne pepper

• 175 g shredded cheddar cheese (2 cups)

• 1 stick (113 g, 1⁄2 cup) butter, melted and cooled slightly

• 225 g sourdough discard, cold (3⁄4-1 cup, depending on how old the discard is)

Topping

• 6 tbsp (85 g) melted butter

• 2 tbsp fresh parsley (or 2 tsp dried parsley)

• 3-4 cloves fresh minced garlic (or 1 tsp garlic powder)

• Pinch salt