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
Directions
Preheat your oven to 425 F
Melt the butter and shred the cheese. Set aside.
In a medium bowl, whisk the flour, baking powder, salt, garlic powder, and cayenne
pepper.
Add the shredded cheese and toss to combine.
Last, add the melted butter and the sourdough discard. Mix until everything is just
incorporated.
Using a 1⁄4 cup scoop, scoop the batter and drop onto a half-size sheet pan lined with
parchment paper or a silicone baking mat. Makes 10-12 drop biscuits.
Bake for 15 minutes.
Mix together all ingredients for the topping and brush all over the hot biscuits. Enjoy!
How to store: These are best eaten fresh, but will store on the counter for one to two days.
