In this article:
- About this recipe
- What is a drop biscuit?
- A brief history of the cheddar bay biscuit
- Sunrise Flour Mill Heritage Flours
- Visit their website (Use my code “SOURDOUGHBAKER20” through July 11, 2024)
- What I love about this recipe
- Why this recipe works
- FAQs
- The recipe
- Join the Email List
About This Recipe
What is a Drop Biscuit?
A drop biscuit is a type of biscuit that is made by dropping spoonfuls of dough onto a baking sheet, rather than rolling out and cutting the dough into shapes. This method is a quick, easy, and convenient option for home bakers. Drop biscuits have a more rustic and uneven appearance compared to other types of biscuits with crispy, slightly browned edges and a soft, tender interior.
A brief History of the Cheddar Bay Biscuit:
Cheddar Bay biscuits are a staple of Red Lobster chain restaurants around the world, developed by their own culinary team in 1992 to complement the seafood offerings and provide a warm, flavorful bread option. The biscuits were first introduced under the name “Freshly Baked, Hot Cheese Garlic Bread,” which was later changed to “Cheddar Bay Biscuits” to evoke a coastal, seafood-friendly image and to reflect the cheesy, savory nature of the biscuits. “Cheddar Bay” is a fictional place created to enhance the marketing appeal of the biscuits, suggesting a seaside origin. The biscuits quickly grew in popularity, remaining a staple item of Red Lobster restaurants even today.
Sunrise Flour Mill’s story began with the desire to make a good loaf of bread. During the process, the owners (Darrold and Marty Glenville) discovered how important high-quality flour was in the process. During their journey to learn the science of bread, and after increased habits of bread consumption, numerous health issues began to occur. After going gluten-free, the health issues settled, but the desire for good bread did not.
After much research, the couple discovered the major differences between modern wheat, what they had been eating and baking with, and heritage wheat. They had high hopes that the switch to heritage wheat would solve their flour problem, and, sure enough, they were right! The health complications demolished and the gluten-free diet was no longer necessary.
So began their mission to bring heritage wheat to the world. Sunrise Flour Mill’s organic, heritage wheat is more nutritious (higher in protein, vitamin, and mineral content) than other flours. These organic, heritage grains are easier to digest, and, especially when paired with the fermentation benefits of sourdough, mean many who are gluten-sensitive are able to enjoy real bread again. To learn more about their flour and the products they offer, visit their website here.
What I love about this recipe:
This recipe is an enhanced copycat of Red Lobster’s recipe. Not only is there a major flavor boost from the use of fresh ingredients, but the incorporation of sourdough and heritage flours means this recipe is truly feel-good. It is the perfect companion to a variety of dishes – from casual meals to more elaborate dinners
Why this recipe works
Flour Choice
All-purpose flour is perfect for a recipe like this because gluten-development is not important. In fact, it is undesirable to develop gluten in a biscuit recipe, as it will lead to elasticity and cracks, and even take away the sought-after flake-factor of a biscuit. Making that all-purpose flour heritage wheat from Sunrise Flour Mill means this recipe is 100% feel-good for those who seek to enjoy it.
Working Order
As mentioned above, keeping the development of gluten low is incredibly important, but this can be difficult with the incorporation of sourdough starter. That is why the order I have written this recipe in is incredibly important. Namely, when the cheese is added. The cheese must be added after the dry ingredients are added, rather than folded in after the batter is mixed. This is because the use of sourdough starter provides a thicker and stickier consistency in the dough compared to a drop biscuit made with buttermilk or other liquid. Working in the cheese after the sourdough starter is added is more difficult, and leads to a significantly increased amount of gluten-development, an undesirable outcome in this recipe.
The topping
I found that including fresh ingredients in the topping leads to a huge flavor boost. I am pretty sure Red Lobster does not do this for the sake of practicality in their chain restaurant, but, as a home baker, these fresh ingredients can escalate this dish to a whole new level. I would highly recommend following the recipe as written, though I have provided the adjustments for using dried herbs and garlic if in a pinch.
FAQs
Does the activity of my starter matter in this recipe?
Absolutely not. This recipe can be made with fresh starter that is still active, or older discard that has been sitting in the fridge. For the most accuracy, I recommend weighing your ingredients, but either will work perfectly.
What if I don't have Sunrise Flour Mill Heritage White Flour?
This recipe can be made with any kind of all-purpose flour, so use what you have!
How long will it take me to make these?
This recipe takes about ten minutes to whip up, then fifteen minutes to bake. From start to finish, these should be ready in twenty-five minutes.
Do I have to use freshly-shredded Cheddar cheese?
If shredding cheese is something you do not do, then you do not have to do it for this recipe. A recipe made with store-bought shredded cheese is likely to have a slightly drier dough than one made with freshly-shredded cheese. It will not make a significant difference in this recipe, as long as the flour is measured correctly.
Cheddar Bay Drop Biscuits
Course: appetizer, side, lunch, dinnerDifficulty: Beginner10
minutes15
minutes10-12
biscuitsCheddar Bay biscuits are a staple of Red Lobster chain restaurants around the globe. They are buttery drop biscuits, flavored with cheese and garlic. These drop biscuits are extra special, with the additions of sourdough discard and heritage flours.
Ingredients
- For the biscuits
120 g Sunrise Flour Mill Heritage White Flour (1 cup)
13 g baking powder (1 tbsp)
7 g salt (1 tsp)
¼ tsp garlic powder (1 g)
¼ tsp cayenne pepper (1 g)
175 g shredded cheddar cheese (2 cups)
1 stick (113 g, ½ cup) butter, melted and cooled slightly
225 g sourdough discard, cold (¾-1 cup, depending on how old the discard is)
- For the topping
6 tbsp (85 g) melted butter
2 tbsp fresh parsley (or 2 tsp dried parsley)
3-4 cloves fresh minced garlic (or 1 tsp garlic powder)
Pinch salt
Directions
Preheat your oven to 425 F (220 C).
Melt the butter and shred the cheese. Set aside.
In a medium bowl, whisk the flour, baking powder, salt, garlic powder, and cayenne pepper.
Add the shredded cheese and toss to combine.
Last, add the melted butter and the sourdough discard. Mix until everything is just incorporated.
Using a ¼ cup scoop, scoop the batter and drop onto a half-size sheet pan lined with parchment paper or a silicone baking mat. Makes 10-12 drop biscuits.
Bake for 15 minutes.
Mix together all ingredients for the topping and brush all over the hot biscuits.
Enjoy!
How to store: These are best eaten fresh, but will store on the counter for one to two days.
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