Not all sourdough recipes require a full day to produce bread. Quick breads from discard are the perfect way to use up excess starter. Forget fancy flour, hours of preparation, or waiting. Put something on the table in under 30 minutes with The Easiest Sourdough Drop Biscuits. They combine simplicity with the health benefits of sourdough perfect for quick breakfast, a simple treat, or served with your favorite soups & chilies.
When we think of biscuits, we imagine some variation of a classic southern biscuit. Maybe an heirloom recipe from your mother or grandmother made with buttermilk and cold butter. The kind of recipe that was made often and completely by memory and sometimes without measuring because they have been made with love SO many times.
I’ve been on the hunt for those same results but for discard. Something that helps us sourdough bakers make good use of that discard and allows us to whip up a batch of fluffy biscuits without an added trip to the grocery store for buttermilk. I don’t always have it on hand these days and sometimes you need those biscuits STAT.
The Beauty of Drop Biscuits
In searching for an easier recipe as far as ingredients go, I also realized something else I was not a fan of. The rolling, cutting. and cleaning up a messy counter. All you need to do is mix up the dough, drop them on the sheet and bake! Packed with buttery goodness, these drop biscuits are the perfect way to use up some of that excess sourdough discard. Bonus… they also freeze beautifully!
Sourdough’s Advantage
Unlike your average biscuit, sourdough drop biscuits boast a secret weapon, fermented magic. The tangy discard adds depth and complexity to the flavor, while the active culture reacts with the baking soda to create a beautifully fluffy rise. The end result is a tender, airy, and BUTTERY crumb.
What You’ll Need:
Sourdough Starter- Any discard, active or straight from the fridge as long as it is at least room temperature. Anything works that is mature enough for baking bread. I keep mine on the thicker side, about the consistency of pancake batter. Also note that if you are starting from square one, make sure the starter is about 14 days old. That of course will depend on your environment and maintenance methods.
All-Purpose Flour- Preferably the an unbleached flour, you can also use half spelt or whole wheat. Don’t be afraid to experiment and get creative with your flours here. Of course results can vary but this has been a very forgiving recipe for me.
Baking Powder & Soda- Since we are not bulk or cold fermenting these, we need a leavener. This is 50% starter and 50% all-purpose so there are plenty of health benefits from the starter alone.
Salt
White Sugar or Honey- Sweeten to your preference. You can also use brown sugar or coconut sugar you are making 50/50 spelt, that works well.
Unsalted Butter- Melted & cooled to about 108° F/42° C, too much warmer than that and it can harm the yeast and cultures in the starter a little too soon. If you use salted butter, you can skip the added salt.
Ice-Cream Scoop- This makes them very easy and uniform in size. If you do not have an ice-cream scoop, just use about a 1/4 cup worth per biscuit.
Sheet Pan- A smaller sheet pan should do unless you are doubling or tripling this recipe to put some extras away in the freezer or share.
Parchment Paper- Optional but highly recommended. You can also use silicone liners or grease the pan very well.
Serving Suggestions
Now, the options are endless! These babies are just begging to be dressed up for any occasion. Here are some ideas to spark your inspiration:
- Drizzle with honey, maple syrup, or fruit compote for a sweet breakfast or brunch.
- Top with scrambled eggs, cheese, and a touch of bacon or sausage for a hearty and delicious start to your day.
- Spread with avocado and top with sliced tomatoes, herbs, for a fresh and healthy twist.
- Gravy
- Top with extra butter and my personal favorite… Fresh Blackberry Chia Jam.
Easily doubled for large families or meal prep!
Looking for more SOURDOUGH recipes? Check these out!
Easy Bread Machine Sourdough English Muffins
Overnight Sourdough Belgian Waffles
The Ultimate Bread Machine Guide to a 100% Sourdough Sandwich Loaf
Bread Machine Sourdough Liège Waffles
If you try The Easiest Sourdough Drop Biscuits or any of my other recipes, comment & rate below.
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The Easiest Sourdough Drop Biscuits
Equipment
- 1 Medium Mixing Bowl
- 1 4 cup Measuring Jug, optional
- 1 Ice-Cream Scoop optional
- 1 Baking Sheet
- Parchment Paper optional
Ingredients
- 1 cup all-purpose flour, or combination of with spelt or wheat flour
- 1 teaspoon salt
- 1-2 tablespoons white sugar or honey to your preference
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup sourdough starter or discard, thick like pancake batter
- 1/2 cup unsalted butter, melted & cooled to no more than 108° F/42° C
Instructions
- In a small sauce pan or a 4 cup glass measuring jug, melt the butter and set aside to cool.
- Pre-heat the oven to 375° F/190° C and line your baking sheet with parchment paper or grease very well.
- In a medium mixing bowl, add the flour, salt, sugar, and baking powder & soda. Stir to combine and set aside.
- When the butter is cooled to no more than 108° F/42° C, pour in the 1 cup of sourdough starter.
- Mix the melted butter and starter until well combined.
- Pour the butter and sourdough mixture into the mixing bowl with the dry ingredients. Stir only until the flour is no longer visible.
- Scoop the biscuit dough with an ice-cream scoop or in about 1/4 cup portions on to the pan. You can group them closer together or space them apart an inch or two. Either way works. I like them closer together because I feel as though it helps them rise a little taller.
- This recipe makes about 7 large biscuits depending on how much biscuit dough you scoop. It can also easily be doubled.
- Bake on the middle rack for 20-25 minutes, until a light golden brown.
- Remove from the oven and serve warm or cool and refrigerate in an air-tight container for up to 5 days. You can also freeze them for up to 3 months.
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