Cheddar Bay Biscuits
These Sourdough Discard Cheddar Bay Biscuits are light, fluffy, and packed with cheesy, garlicky flavor—just like the classic restaurant version, but made from scratch with a sourdough twist.
Equipment
- Medium mixing bowl
- Kitchen scale
- Cheese grater or food processor
- Sheet Pan
- 1/4 cup scoop
Ingredients
For the Biscuits
- 150 grams all purpose flour
- 13 grams baking powder
- 8 grams salt
- 113 grams butter, frozen and grated
- 2 tablespoons fresh parsley, minced (or 2 teaspoons dry parsley)
- 1 tablespoon fresh chives, minced (optional)
- 2 cloves garlic, minced (or 1/4 teaspoon garlic powder)
- 160 grams sharp cheddar cheese, freshly grated
- 225 grams sourdough discard (cold from the fridge)
- 20 grams whole milk or cream
For the Topping:
- 60 grams butter, melted
- 2 tablespoons fresh parsley, minced (or 1 teaspoon dry parsley)
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
Instructions
Combine Dry Ingredients
- In a large mixing bowl, combine flour, baking powder, salt, garlic and parsley. Mix until everything is combined.
- Add the cold grated cheese and grated frozen butter. Gently mix until dry ingredients are incorporated. Set aside.
Combine Wet Ingredients
- In a small mixing bowl, combine cold sourdough discard and milk or cream. Whisk together to combine well. Make sure you don't have any big clumps of discard in the mixture.
Make Your Biscuit Dough
- Pour wet ingredients into the dry ingredients.
- Gently mix until just combined. The key to really flakey biscuits is not overmixing. Your dough will probably look shaggy and that’s okay. If you want to ferment this dough, place it in the fridge for 60 minutes or up to 24 hours.
- We like to make these are drop biscuits and use a 1/4 cup scoop, but you can also gently roll your biscuits out and cut them into circles or squares.
- Scoop biscuits onto a greased sheet pan.
- Bake at 425 °F for 15-20 minutes until biscuits are gold brown and cooked through.
Prepare the Topping
- While the biscuits are baking, make the topping butter mixture. Using a small sauce pan, melt butter and garlic. Let the garlic gently simmer in butter until fragrant. Add the parsley and a pinch of salt and stir to combine. Remove from heat.
- Brush butter over hot biscuits and enjoy warm.
Notes
These biscuits are best enjoyed warm. If you have any extras, store in an air-tight container on the counter for up to 3 days. Warm in the microwave for 10-15 seconds before eating.
