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sourdough drop biscuits with fresh milled flour whole wheat red lobster style bay
Fresh Milled Mama

Sourdough Cheddar Biscuits with Fresh Milled Flour

5 from 3 votes
This easy recipe for sourdough cheddar biscuits with fresh milled flour is quick to throw together for a side! Serve with cheesy mashed potatoes or macaroni and cheese! They're soft on the inside, with a nice golden, slightly crunchy outside.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 biscuits
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

For Biscuits
  • 1 cup fresh milled soft white wheat flour (1/2 cup berries milled)
  • 3 tsp baking powder
  • 1/2 tsp garlic powder
  • `1/4 tsp salt
  • 1 cup sourdough starter or discard
  • 1 tbsp honey
  • 2 tbsp oil or melted butter I used olive oil
  • 1 cup shredded cheddar cheese or any cheese you'd like to sub
For Butter Topping
  • 4 tbsp butter melted
  • 1 tsp dried parsley
  • 1/4 tsp salt
  • 1/2 tsp garlic powder

Method
 

  1. Preheat oven to 400°F
  2. In a mixing bowl add flour, salt, garlic powder, and baking powder. Give it a quick mix to combine. I like to use my danish dough whisk, but you can use a wooden spoon, too.
  3. Then add sourdough starter, oil, and honey. I like to do oil first so the honey just slips out of the measuring spoon.
  4. Start mixing, add cheese, and finish mixing until thoroughly combined, but don't overmix.
  5. Using a spoon or your hand, drop biscuits onto a cookie sheet lined with parchment paper. I just separate by hand into 8 pieces. You can do smaller or bigger you’ll just need to adjust cooking time.
  6. Bake for 9-11 minutes until nice and golden on top.
For Butter Sauce
  1. While biscuits are baking melt butter in a small saucepan and stir in parsley, salt, and garlic.
  2. Use a pastry brush or spoon to brush or drizzle onto finished biscuits.

Notes

These come together quickly so for the fluffiest biscuit don’t make your biscuit dough until your oven is very close to being preheated. That way your baking powder reaction doesn’t deflate.