Are sourdough biscuits healthy?

Sourdough biscuits can be a healthier option compared to traditional biscuits. The fermentation process of sourdough can help break down gluten and phytic acid, potentially making nutrients more bioavailable and aiding digestion. However, sourdough cheddar bay drop biscuits still contain butter and cheese, so they should be enjoyed in moderation.

Can I use active sourdough starter instead of discard?

You can absolutely substitute active sourdough starter for discard in this recipe—it works just as well and adds a slightly more pronounced tang. Using an active starter may result in a slightly more pronounced sour flavor and could affect the texture slightly, but the biscuits will still be delicious.

Can these be made in an air fryer?

Absolutely! To make sourdough cheddar bay drop biscuits in an air fryer, preheat the air fryer to 350°F (175°C). Place the biscuits into the air fryer basket, leaving a bit of room around each so the hot air can circulate and bake them evenly. Air fry for 10 to 12 minutes, or until the biscuits are golden on the outside and fully baked inside. Keep in mind that cooking times may vary depending on your air fryer model.

How long can I keep the biscuits at room temperature?

Sourdough cheddar bay drop biscuits can be kept at room temperature for up to two days when stored in an airtight container. For longer storage, it's best to freeze them to maintain their quality.

Sourdough Cheddar Bay Drop Biscuits: Tangy, Buttery, and So Easy to Make

Description

Fluffy, cheesy, and garlicky—these sourdough cheddar bay drop biscuits are a delightful twist on a classic favorite.

Ingredients

Scale

2 cups all-purpose flour

1 teaspoon sugar

1 teaspoon baking soda

1 teaspoon baking powder

¾ teaspoon salt

1 teaspoon garlic powder

8 tablespoons melted butter

¾ cup milk

½ cup sourdough discard (or active starter)

1 cup shredded sharp cheddar cheese

—

Topping:

3 tablespoons melted butter

1 teaspoon dried parsley (or fresh, chopped)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and garlic powder.

3. Add the melted butter, milk, sourdough discard, and shredded cheddar cheese to the dry ingredients. Mix until just combined.

4. Using a medium-sized scoop or spoon, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

5. Bake for 15–20 minutes, or until the biscuits are golden brown on top.

6. While the biscuits are baking, melt the butter for the topping and stir in the dried parsley.

7. Once the biscuits are done, remove them from the oven and immediately brush the tops with the parsley butter.

Notes

Best enjoyed warm. Store in an airtight container for up to 2 days, or freeze for longer storage. For a spicier kick, add a pinch of cayenne or chopped jalapeños.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 210
Sugar: 1g
Sodium: 320mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg

Keywords: sourdough cheddar bay drop biscuits, sourdough discard biscuits, cheesy garlic biscuits