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For the biscuits:
-1.5 cups all-purpose or cake flour
-1 tbsp baking powder
-1 tbsp ranch seasoning
-½ tsp salt
-¼ tsp cayenne pepper
-1 cup bacon, cooked crispy and crumbled
-2 cups cheddar cheese, freshly shredded
-¾ cup unsalted butter, melted and cooled slightly
-1.5 cups sourdough discard
For the topping:
-6 tbsp melted butter (I use salted)
-2 tbsp fresh dill or parsley (2 tsp dried)
-Pinch salt
Directions:
➡️Preheat your oven to 425 F (220 C).
➡️Cook and crumble the bacon, melt the butter, and shred the cheese. Set aside.
➡️In a medium bowl, whisk the flour, baking powder, ranch seasoning, salt, and cayenne pepper.
➡️Add the bacon and shredded cheese. 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 about 16 drop biscuits.
➡️Bake for 15 minutes.
➡️Mix together all ingredients for the topping and brush all over the hot biscuits.
