Sourdough Cheddar Drop Biscuits
These sourdough discard drop biscuits are loaded with sharp cheddar cheese and finished with a savory garlic butter glaze. Quick to make and packed with flavor, they’re the perfect easy side for soups, stews, and dinners.
If you’re looking for a quick, cozy way to use your sourdough discard, this is your recipe! These cheddar drop biscuits are buttery, savory, and packed with sharp cheddar cheese. And thanks to the discard, they’ve got a little extra tang and tenderness that makes them irresistible.
There’s no rolling or shaping here. Just mix, scoop, and bake. And then, of course, brush the whole tray with melted butter infused with garlic and parsley. Because thats how we do it.
Why you’ll love this recipe
- No fuss, no rolling: These are drop biscuits, which means less work and more rustic charm.
- Packed with flavor: sharp cheddar + sourdough discard + garlic butter? Yes. Please.
- Versatile and quick: Great with chili, soups, scrambled eggs, or any way you want them.
Want to know what else your starter can do? Try these other fantastic savory discard recipes that will pair perfectly with your dinner: Sourdough popovers are light, airy, an impressive but simple way to use your starter. Pillowy and golden, sourdough discard focaccia is another favorite way to use your starter for dinner!
How to make drop biscuits with discard
Here’s a brief overview of making these biscuits so you get an idea of how to do it! For the full set of directions, please make sure you scroll down to the recipe card below.
Step One: Mix the dough
Prep a baking pan and preheat the oven. Shred the cheese and gather the ingredients needed. In a large mixing bowl, whisk together the ingredients until just barely combined. Do not over-mix.
Step Two: Bake
Scoop the dough by spoonful onto a lined baking sheet, and bake in a preheated oven until they are golden, about 12-15 minutes. While the biscuits bake, prepare the garlic butter.
Step Three: Brush with garlic butter
Immediately after you take the biscuits out of the oven, brush with them garlic butter. Allow them to sit for a few minutes on the pan before enjoying warm.
Storage information:
These biscuits are best when eaten the day they are made, but they will keep for 2-3 days in an airtight container at room temperature, too. Rewarm in the microwave for 15-20 seconds.
Sourdough is better when shared
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Sourdough Cheddar Drop Biscuits
These sourdough discard drop biscuits are loaded with sharp cheddar cheese and finished with a savory garlic butter glaze. Quick to make and packed with flavor, they’re the perfect easy side for soups, stews, and dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 biscuits 1x
- Category: Quick bread
- Method: Bake
- Cuisine: American
Ingredients
- 1 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 1/4 cup shredded cheddar cheese
- 1/2 cup unsalted butter, cubed and cold
- 1/2 cup milk
- 1/2 cup sourdough discard, 100% hydration
Butter Topping
- 4 Tablespoons unsalted butter, melted
- 2 Tablespoons dried parsley
- 3/4 teaspoons garlic powder
- pinch of salt
Instructions
- Preheat oven to 400 F.
- Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Using your fingers or two forks, blend the butter into the flour mixture until it resembles course sand.
- Stir in the shredded cheese.
- In a small bowl, whisk together the milk and sourdough starter until combined, and then mix this into the flour mixture until just combined. Do not overmix.
- Use a spoon to scoop about 2 Tablespoons worth of batter onto the prepared baking sheet, until you have about 12 biscuits.
- Bake until just starting to turn golden, about 12-15 minutes.
- While the biscuits, stir together the melted butter, dried parsley, garlic powder and a pinch of salt.
- As soon as the biscuits come out of the oven, use a pastry brush to brush the butter onto the biscuits.
- Allow the biscuits to cool on the pan for a few minutes before enjoying warm.