Transform your sourdough discard into irresistible cheddar biscuits with a buttery, flaky texture and a savory kick from garlic, paprika, and cayenne. Perfectly baked to golden perfection, these biscuits are best enjoyed warm and fresh from the oven!
Preheat oven to 425 degrees F.
In a small bowl, combine dry ingredients. Set aside
In a larger bowl, mix sourdough discard/starter with the milk, being sure to combine well. Stir in the butter.
Mix in the flour mixture until just combined. Then fold in the shredded cheddar.
Use a scoop and drop schoops onto a parchment on a sheet pan. Makes 12-16 depending on size.
Bake at 425 for 14-18 minutes, test the temperature and be sure the inside reaches 205 degrees. Remove from oven, brush on melted butter and server warm.
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