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Sourdough Cheddar Drop Biscuits

sourdough discard cheddar drop biscuits with parsley and garlic butter on white counter with grey bowl of more biscuits in background
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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 400 F.
  2. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  3. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
  4. Using your fingers or two forks, blend the butter into the flour mixture until it resembles course sand.
  5. Stir in the shredded cheese.
  6. 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. 
  7. Use a spoon to scoop about 2 Tablespoons worth of batter onto the prepared baking sheet, until you have about 12 biscuits.
  8. Bake until just starting to turn golden, about 12-15 minutes. 
  9. While the biscuits, stir together the melted butter, dried parsley, garlic powder and a pinch of salt. 
  10. As soon as the biscuits come out of the oven, use a pastry brush to brush the butter onto the biscuits.
  11. Allow the biscuits to cool on the pan for a few minutes before enjoying warm.

Find it online: https://sourdoughsurprises.com/discard-drop-biscuits/