*Place the butter in the freezer for 15-20 minutes.In a large bowl whisk together the flour, baking powder, and salt.

Grate the frozen butter into the mixture and use a fork or a dough scraper to cut the butter into the mixture until it resembles coarse crumbs.

In a separate bowl whisk together the honey, sourdough discard, and buttermilk or heavy cream.

Add the wet mixture to the dry and mix until a shaggy dough is formed. Dough should be soft, but not sticky. Be careful not to over-mix the dough here.

Before shaping the biscuit bombs ensure your cheese has been cut into 1 inch cubes and line your baking pan with parchment paper or spray a little non-stick oil in it.

Lightly flour your work surface and weigh the dough and cut it into 12 equal pieces.

Take each piece of dough, flatten it out a bit, and add a cube or 2 of cheese (around 10 grams) to the center. Pinch the dough around the filling and gently roll into a ball.

Place each sourdough biscuit bomb into the baking pan, cover the pan with plastic wrap and refrigerate the dough for 30-60 minutes.Why do we refrigerate the dough? Refrigerating the dough allows the butter to harden creating beautiful flaky layers once baked.

Preheat the oven to 425 degrees F once ready to bake the sourdough biscuit bombs.

Grate the Parmesan cheese and set aside. Melt the butter and mix in the minced garlic & seasoning.

Liberally brush the garlic butter over the biscuit bombs and sprinkle the grated Parmesan cheese over top, Save any remaining garlic butter for brushing after baking.

Bake for 15-20 minutes or until desired golden brown. Rotate the pan halfway through for even browning.Pro tip: To ensure your biscuit bombs are baked through, aim for an internal temperature of 200–205°F (93–96°C) in the center.

Optional finishing touch: brush with more garlic butter after baking and top with fresh herbs. They pair wonderfully with marinara sauce!

Sourdough cheese-stuffed biscuit bombs are best served warm but can be reheated in a toaster oven or air fryer. Keep them in an airtight container for 1-2 days on the counter.