Sourdough Discard Cheddar Bay Biscuits

Preheat your oven to 400°F (200°C).

In a large bowl, combine the all-purpose flour, sugar, baking powder, dried oregano, dried parsley, cayenne pepper, sea salt, and garlic powder. Whisk to combine.

Grate the frozen butter directly into the bowl with the dry ingredients. Use your fingertips to quickly work the butter into the flour mixture.

Add the sourdough discard and buttermilk to the bowl. Mix with a spatula until a shaggy dough begins to form.

Add 1 cup of the shredded cheddar cheese to the dough and mix until just incorporated. Be careful not to overmix.

Line a baking sheet with parchment paper. Sprinkle the remaining 1/2 cup of cheddar cheese into small piles on the sheet, spaced a few inches apart.

Using an ice cream scoop, portion the biscuit dough and place each scoop directly on top of a cheese pile.

Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.

While the biscuits are baking, prepare the garlic butter topping. In a small bowl, combine the melted butter, minced garlic, chopped fresh parsley, grated Parmesan cheese, and a pinch of black pepper. Stir to combine.

As soon as the biscuits come out of the oven, brush them generously with the garlic butter topping.

Allow the biscuits to cool for a few minutes on a wire rack before serving.