Sourdough Discard Cheddar Drop Biscuits
Equipment
- large ice cream scoop
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp garlic powder
- ¼ tsp sea salt
- 1 stick salted butter, cold, cubed or grated
- 6 oz raw sharp cheddar cheese, grated
- 1 cup sourdough discard (unfed sourdough starter)
- ½ cup buttermilk or whole milk mixed with a teaspoon of white vinegar
Butter topping
- 2 tbsp salted butter, melted
- ½ tsp garlic powder
- 1 tbsp fresh parsley, finely chopped
Instructions
- Preheat oven to 425℉ and line a baking sheet with parchment paper.In a large bowl, combine the flour, baking powder, baking soda, garlic powder, and salt.
- Using a pastry cutter, cut in the cold butter until the mixture is has crumbs the size of peas.Fold in the shredded cheese. Add the sourdough discard and buttermilk then stir again until all the flour is absorbed, being careful not to overmix.
- Using an ice cream scoop or 2 spoons, scoop out 12-15 drop biscuits and place them on the baking sheet. Bake for 12-15 minutes until golden and puffed up.While the biscuits bake, combine the melted butter, garlic powder, and fresh parsley.
- After baking, brush the tops with the butter mixture and serve hot!