These quick and easy sourdough discard drop biscuits are buttery, fluffy, cheesy, and full of flavor!
Ingredients:
- 1 cup (240g) sourdough discard (unfed)
- 1 ½ cups (180g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp garlic powder
- ½ cup (113g) unsalted butter, frozen and grated
- 1 cup (100g) shredded sharp cheddar cheese
- ½ cup (120ml) buttermilk (or milk with 1 tsp vinegar)
- 2 tbsp chopped chives and/or parsley (optional) (I used fresh because I had some from my garden. Dried works too.)
Garlic Butter Topping (optional):
- 3 tbsp butter, melted
- 1 tsp garlic powder
- 1 tsp parsley and/or chives (I used fresh because I had some from my garden. Dried works too.)
Instructions:
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Mix dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
- Add in the wet ingredients. Stir in melted butter, sourdough discard, and buttermilk until just combined.
- Fold in cheddar cheese and chives/parsley (if using). The dough will be thick and sticky.
- Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the biscuits are golden brown.
- While the biscuits are baking, make the optional garlic butter topping. Mix together the melted butter, garlic powder, and the parsley and/or chives.
- Once the biscuits are out of the oven, brush the garlic butter topping over each biscuit and serve immediately.
Enjoy!
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DIY Happy Home 