Cheesy Sourdough Drop Biscuits
Soft, pillowy drop biscuits with cheddar in every bite and a little sourdough tang. No rolling or cutting: just stir, scoop and bake. A great way to use up sourdough discard.
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
½ cup (1 stick) cold unsalted butter, grated or cubed
½ cup finely shredded mild cheddar or Colby Jack
1 cup sourdough starter (discard, active, or a mix)
About ½ cup + 2 tbsp whole milk
Steps
Heat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
Grate the cold butter straight into the flour and toss to coat, or rub cubed butter in with your fingers until it looks like coarse sand with pea-sized chunks. Toss in the cheese and stir briefly to coat it.
In a separate cup, whisk the sourdough starter and milk until smooth.
Pour the wet mixture into the dry and fold with a spatula just until the dry flour disappears. You want a thick, shaggy dough that's wet enough to scoop, not a crumble. If it's still crumbly, add milk a splash at a time until it comes together.
Scoop mounds of dough onto the sheet with a cookie scoop or large spoon. Bake 15 to 18 minutes, until the tops are light golden brown.
Alice's notes
Grate the butter! Little shreds of cold butter spread all through the dough and give these biscuits their soft, flaky texture. If your kitchen is warm, pop the stick in the freezer for 10 minutes first so it grates easily.