Buttery, flaky biscuits filled with sharp cheddar cheese, delicious garlic, and a tang of sourdough.
The best part is they’re ready in less than 30 minutes!
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As I mentioned in a previous post, I am fairly new to sourdough baking. I’ve been trying out new recipes and techniques and I have to say, I’m having a lot of fun! Now that I’ve gained a little confidence, I knew I needed to create a delicious biscuit. You can find various versions of this restaurant favorite all over the internet, but this one - this one is for my girls who love said biscuits and will now have their Momma’s recipe.
This drop biscuit recipe is a great way to utilize your sourdough discard without needing to feed your starter beforehand. However, if you have an active starter ready, it can also be used interchangeably. But first, you may be wondering what the heck a drop biscuit is. So let’s start there!
What is a Drop Biscuit?
A drop biscuit is a type of biscuit that is beloved for its simplicity and ease of preparation. Unlike traditional biscuits, which require rolling out the dough and cutting it into shapes, drop biscuits are made by simply dropping spoonfuls of dough directly onto a baking sheet. This method is not only quick and easy, but also convenient, making it a favorite among home bakers.
Drop biscuits are known for their rustic and uneven appearance, which gives them a charming homemade look. They often have crispy, slightly browned edges that contrast beautifully with their soft, tender interior. This texture combination makes them a delightful addition to any meal.
Why Choose Drop Biscuits?
Drop biscuits are an excellent choice for those who want to enjoy homemade biscuits without the fuss of rolling and cutting dough. They are perfect for beginners and seasoned bakers alike who appreciate a no-fuss baking experience.
Ingredients Needed to Make Sourdough Discard Cheddar Garlic Drop Biscuits
Butter
We love the rich flavor that real butter adds to baked goods. Using high-quality butter helps the biscuits to have a moist and soft consistency.
Sourdough Discard
A sourdough discard is the small amount of your sourdough starter that is removed before feeding it. Sourdough discard often has a sour and tangy taste to it, depending on how fresh it is. Along with its delicious flavor, sourdough discard helps to improve the overall texture and works together with the baking soda and baking powder to create a generous rise and air pockets throughout the biscuit. Sourdough has also been known to add nutrition and assist in digestion.
Flour
You can absolutely use gluten-free flour for this recipe; however, I used standard, all-purpose. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife.
Salt, Baking Soda, and Baking Powder
Salt plays a role in gluten formation and adds elasticity to dough. Both baking soda and baking powder are leavening agents that help baked goods rise and expand by releasing carbon dioxide gas, and both also aid in browning and flavor.
Garlic Powder
For that extra delicious flavor!
Cheese
This recipe calls for sharp cheddar. I highly recommend using cheese shredded straight off the block. While convenient, the pre-shredded stuff contains preservatives like potato starch and natamycin. These additives mean cheese won't melt as well or taste as fresh.
Where to find high-quality and organic baking supplies?
I’m so glad you asked! Check out my friends over at Country Life Natural Foods. Their high-quality products are purchased from farmers and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk as well as smaller quantities directly to my door because this Momma is busy!
You can try out Country Life Natural Foods and save even more by using my discount code:
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Helpful Tips
Use a Medium-Sized Ice Cream Scoop: This tool is ideal for portioning out the batter onto your sheet pan. It ensures that your biscuits are uniform in size, leading to even baking.
Alternative Method: If you don't have an ice cream scoop, a spoon will work. However, keep in mind that the consistency in size might vary slightly.
Long Fermentation Equals Stronger Sourdough Flavor! Combine all your ingredients as per your biscuit recipe. Cover the dough and let it sit at room temperature for 4 to 12 hours. Longer fermentation will enhance the flavor and health benefits. After fermentation, follow the rest of your biscuit recipe to bake them to perfection.
What To Serve With Sourdough Discard Cheddar Garlic Drop Biscuits
If you enjoyed this Sourdough Discard Cheddar Garlic Drop Biscuits recipe, check out a few of our other favorites!
Yield: 8 biscuits
Ingredients
½ cup unsalted butter, melted and slightly cooled
1 cup sourdough discard
1 cup all-purpose flour
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup sharp cheddar cheese, shredded
Directions
Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
In a medium bowl, combine melted butter and sourdough.
In a separate medium bowl, combine the flour, salt, baking soda, and baking powder.
Add dry ingredients to the melted butter and sourdough mixture and stir well to combine.
Gently fold in the shredded sharp cheddar cheese.
Scoop approximately 2-3 tablespoons of dough and drop onto cookie sheet.
Bake for approximately 20-22 minutes or until biscuits are baked through and are lightly golden brown.
Leftovers can be stored in an airtight container for up to 3 days.
How to Freeze Sourdough Discard Cheddar Garlic Drop Biscuits
Prepare drop biscuits as directed. Place onto a baking sheet lined with parchment paper. Place the uncooked drop biscuits into the freezer for at least one hour. When the biscuits are frozen, place a piece of parchment paper on top. Carefully, wrap the biscuits over so that they are sandwiched between the two pieces of parchment paper. Place the covered biscuits into a gallon-sized freezer-safe storage bag. Label and seal. Biscuits may be stored in the freezer for up to 3 months.
When ready to bake, preheat oven to 375 degrees and remove the drop biscuits from the freezer. Remove the top sheet of the parchment paper. Bake drop biscuits for approximately 20 minutes or until lightly golden and baked through.
I hope you enjoy this recipe as much as my girls do. Let us know in the comments down below and by clicking that heart icon at the bottom right of the page!
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