Sourdough Cheddar Bay Drop Biscuits
Fluffy sourdough cheddar bay drop biscuits made with Crisco and buttermilk, topped with garlic butter & parsley. Easy, cheesy, and delicious!
Equipment
Ingredients
Biscuit dough
- 2 Cup flour
- 2.5 tsp baking powder
- 1 tsp salt
- 6 Tbs Crisco
- 1 Cup buttermilk
- 1/2 cup starter or discard
Garlic butter
- 1 stick butter
- 1 tsp garlic powder
- 1 TBS parsley
Instructions
- Mix flour, baking powder, and salt.
- Cut in shortening until crumbly.
- Stir in buttermilk and sourdough starter.
- Fold in cheddar cheese.
- Cover and allow dough to ferment for 1-8 hours, or overnight in the fridge.
- Preheat oven to 425°.
- Drop dough onto sheet with spoons (crispy edges) or ice cream scoop (uniform biscuits).
- Bake 15–18 minutes.
- Brush hot biscuits with garlic butter and parsley. Serve warm.
Nutrition
Calories: 142kcal
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