Sourdough Garlic Cheddar Biscuits
Three of my favorite things - bread, cheese, and sourdough - all wrapped up in a biscuit. This super easy recipe uses a single bowl and takes little time to mix together. It also is a way to use up discard, so you can skip the long ferment and get straight to mixing and baking. Easy and cheesy - these soft drop biscuits are sure to become a favorite!
Sourdough Garlic Cheddar Biscuits
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Yield: around 20 biscuits
Ingredients
2 cups flour
1 teaspoon each: baking powder, baking soda, salt, garlic powder
1 tablespoon dried parsley
1/2 cup sourdough discard
1/4 cup olive oil
3/4 cup milk
1 cup cheddar cheese, grated
Instructions
Preheat oven to 425 degrees.
In a large bowl, combine dry ingredients.
Add wet ingredients to bowl.
Mix in cheese.
Use a cookie scoop to drop biscuit dough onto cookie sheet, leaving room between biscuits. It may be a tight squeeze!
Bake 10- 12 minutes.
Recipe Notes:
If you would like to long ferment these biscuits, mix together the flour, active starter (instead of discard), oil, and milk. Cover and let rise for 4-12 hours, then add rest of ingredients and bake as normal.
Feel free to change up the seasonings and cheese in this recipe.
If the biscuit dough seems a little too stiff, add splash or two of milk.