Cheddar Bay Drop Biscuits

• total time: 15 minutes

Ingredients

Sourdough Discard + Heritage Flour Version

Recipe at the end of this caption, or comment “CHEDDAR BAY” for the direct link to my website where you can view a nicer version of the recipe, the “why’s” behind the recipe, print the recipe, and/or watch my more detailed YouTube video for this recipe.

Not only is this a fantastic sourdough discard recipe, it also uses Sunrise Flour Mill Heritage White Flour, a type of wheat that is higher in protein, vitamin, and mineral content than other flours. Heritage flour is easier to digest and, especially when paired with the fermentation benefits of sourdough, mean many who are gluten-sensitive are able to enjoy wheat again. Not all of my discard recipes need extra flour, but when they do, this is a great option for those who struggle with modern wheat. To learn more, visit their website “https://sunriseflourmill.com” (also linked on the keyword above) and use my code “SOURDOUGHBAKER20” for 20% off your purchase (valid through July 11th, 2024 only).

Recipe ⬇️⬇️⬇️

For the biscuits:

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

13 g baking powder (1 tbsp)

7 g salt (1 tsp)

¼ tsp garlic powder (1 g)

¼ tsp cayenne pepper (1 g)

175g shredded cheddar cheese (2 cups)

1 stick (113 g, ½ cup) butter, melted and cooled slightly

225 g sourdough discard, cold (¾-1 cup, depending on how old the discard is)

For the 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 (220 C).

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 ¼ 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!