Sourdough Discard Cheddar Bay Biscuits (Red Lobster Dupe)

I think we all know the infamous cheddar biscuits served at Red Lobster- always a family favorite, sourdough discard adds a lovely tang to this classic! Warning: you may eat one too many!

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Dry Ingredients:

2 1/8 cups (255 g) ap flour

2 teaspoons baking powder

1 teaspoon baking soda 

1/2 teaspoon sea salt 

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dill (optional)

Combine. 

Wet Ingredients: 

1/2 cup (113 g) salted butter, cold and grated 

1/2 cup (120 g) sourdough discard, cold

1 1/2 cup (170 g) shredded sharp cheddar cheese, cold 

1/2 Tablespoon (12 g) raw honey 

3/4 cup (180 g) half and half, cold 

Note: half and half can be substituted with 1/2 cup (120 g)milk and 1/4 cup cream (60 g)

Topping:

1/4 cup (60 g) salted butter, melted for brushing

2 teaspoons dried or fresh parsley 

1/2 teaspoon garlic powder 

Combine and set aside.

Using a cheese grater, grate your cold butter. You can also cut it into very small pieces but I find grated butter works best. 

Sift dry ingredients. Incorporated butter with dry ingredients until it’s well coated in dry ingredients. Mix in cheese and coat butter and cheese well with flour. Add starter and honey. Cut into dough with a pastry cutter or fork. Add milk and cream. Continue to mix until dough is formed a crumby ball, then knead just until dough comes together. 

Flatten onto a floured surface, about 1/2 in tall. Cut out biscuits with small round cookie cutter or a mason jar (I use these cookie cutters for everything, https://amzn.to/404tG4J). Continue to gather scraps together and cut circles with remaining dough. Don’t over knead you want your butter to stay cold.

Preheat oven to 400 F. Transfer biscuits to parchment lined cookie sheet. Bake at 400 degrees for 20 mins or until golden brown. Brush with butter mixture. Serve warm! 

Makes 12-14 biscuits 

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