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These sourdough discard drop biscuits are one of the easiest ways to use up leftover sourdough starter. They’re buttery, fluffy, and require no rolling or cutting, making them perfect for a quick breakfast or dinner side. If you’re looking for easy sourdough drop biscuits that come together in under 30 minutes, this recipe is exactly what you need.
Because the dough is simply scooped instead of rolled and cut, these easy sourdough discard biscuits come together much faster than traditional biscuit recipes.
Is there anything better than homemade biscuits in the morning!? If you’re someone who grows their own active sourdough starter, this is the best recipe that you need to try next! I’ve made them a couple of times now for my whole family and they’re an instant success from everyone who’s tried them.
Table of Contents
- What Are Sourdough Drop Biscuits?
- Why are these called drop biscuits?
- Ingredients You’ll Need
- How to make this Sourdough Drop Biscuits Recipe
- Why You’ll Love These Easy Sourdough Drop Biscuits
- Tips for Perfect Sourdough Drop Biscuits
- Frequently Asked Questions – FAQ
- Quick Skillet Sourdough Discard Drop Biscuits Recipe
What Are Sourdough Drop Biscuits?
Sourdough drop biscuits are biscuits made with sourdough starter discard that are scooped and dropped directly onto the pan instead of rolled and cut. This method makes them faster and easier than traditional biscuits while still producing tender, buttery results.
Unlike traditional biscuits, drop biscuits require no rolling, shaping, or biscuit cutters, making them one of the easiest sourdough discard recipes to make.
But don’t just take their word for it. Give it a shot. I promise you it will be the only sourdough biscuit recipe you will ever need and might become your favorite way to use your discard.
Since you are here and love sourdough recipes, check out this amazing Sourdough Chocolate Chip Muffins Recipe.
Why are these called drop biscuits?
In some biscuit recipes, you’re asked to roll the dough using a rolling pin and folding it over a few times before slicing and baking. This can add a lot of extra time and inconvenience and can make a mess. Not to say that that method isn’t good, it’s actually is amazing and I use it in a ton of my biscuit recipes like this small batch biscuit for two, and this small batch sweet potato biscuit recipe.
With this recipe, once the dough is done, all you need to do is scoop and drop, and you’re ready to go! Bake them and enjoy with your favorite filling or as is for a deliciously buttery treat!
Ingredients You’ll Need
- All-purpose Flour (Unbleached): Since you are a sourdough user, you should already have unbleached flour on hand. You will need to use some for this recipe.
- Baking Powder and Baking Soda: help the dough rise and make the biscuit extra fluffy.
- Salt: seasons the dough and complements the sour flavor.
- Sugar: adds a touch of sweetness and balance within our biscuits.
- Butter: Cube the butter and make sure it’s cold when starting the recipe.
- Sourdough Discard: You will need 3/4 cup for this recipe.
- Buttermilk: Similar to the butter, you will also want the buttermilk to be cold when beginning the recipe.
These sourdough discard drop biscuits use simple pantry ingredients like flour, butter, buttermilk, and sourdough starter discard to create fluffy homemade biscuits with minimal effort.
How to make this Sourdough Drop Biscuits Recipe
This easy sourdough drop biscuit recipe requires just a few minutes of mixing before baking.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the cubed, cold butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized chunks of butter.
- Pour in the buttermilk and sourdough discard. Stir gently with a wooden spoon or rubber spatula until just combined. The dough should be slightly sticky and lumpy.
- Place the bowl in the fridge while preheating the oven.
- Brush a 10-inch cast iron skillet with melted butter or line it with parchment paper, then drop 1/4 cup scoops of the biscuit dough into the skillet, leaving a little space between each biscuit. You should have 8 biscuits in the skillet.
- Place the skillet in the preheated oven and bake until the biscuits are golden brown on top and cooked through. Remove the skillet from the oven, brush the biscuits with extra butter, and let the biscuits cool for a few minutes before serving. Enjoy them warm with butter, honey, or your favorite jam.
Why You’ll Love These Easy Sourdough Drop Biscuits
- An easy way to use sourdough discard instead of throwing it away
- No rolling or cutting required like traditional biscuits
- Made with simple pantry ingredients
- Ready in under 30 minutes
- Perfect for breakfast, brunch, or dinner
Tips for Perfect Sourdough Drop Biscuits
- Use very cold butter – Cold butter helps create tender, fluffy biscuits by forming small pockets of steam as it melts during baking.
- Do not overmix the dough – Mix just until the dough comes together. Overmixing can make biscuits dense instead of light and fluffy.
- Use a cookie scoop – Dropping the dough with a scoop helps create evenly sized biscuits that bake more consistently.
- Bake in a cast iron skillet if possible – Cast iron distributes heat evenly and helps create beautifully golden biscuit bottoms.
Frequently Asked Questions – FAQ
Sourdough discard biscuits are biscuits made with unfed sourdough starter, often called sourdough discard. Instead of throwing away leftover starter during feedings, it can be used in recipes like drop biscuits, pancakes, waffles, or muffins. In biscuits, sourdough discard adds a subtle tangy flavor while keeping the texture light and fluffy.
Yes! If you don’t have buttermilk, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using it in the recipe.
Using sourdough starter discard in tender biscuits adds a unique tangy flavor and enhances the texture by making them fluffier and lighter. The natural fermentation process can even make the biscuits easier to digest.
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Continue as directed in the recipe when you’re ready to bake. These biscuits keep very well. You could even bake them the night before and reheat them the next morning after.
The easiest way to store your leftover biscuits is in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months. Be sure to reheat before serving to enjoy them as good as new.
Of course, you can make them as big or small as you want! Making the biscuits smaller is a great way to serve a larger group of people without making a bigger batch. Just bake them for a tad less.
Sourdough biscuits are versatile and can be served with butter, honey, jam, or gravy. They make delicious breakfast sandwiches, great dinner rolls, or accompaniments to soups or stews like this eggplant soup.
Absolutely! I love using my Great Jones muffin pan because nothing sticks to it. I like to lightly brush the muffin cavities with some butter then drop 1/4 cup of biscuit batter into the muffin tin. Bake as you would in a skillet pan and enjoy!
Quick Skillet Sourdough Discard Drop Biscuits
Ingredients
- 1 & 1/2 cup all purpose unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup butter cold cubed
- 2/3 cup sourdough discard
- 1/2 cup buttermilk cold
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.1 & 1/2 cup all purpose unbleached flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon sugar
- Add cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized chunks of butter.1/2 cup butter
- Pour in the buttermilk and sourdough discard. Stir gently with a wooden spoon or spatula until just combined. The dough should be slightly sticky and lumpy.2/3 cup sourdough discard, 1/2 cup buttermilk cold
- Place the bowl in the fridge while preheating the oven to 475°F.
- Brush the 10-inch cast iron skillet with melted butter then drop 1/4 cup scoops of the biscuit dough into the skillet, leaving a little space between each biscuit. You should have 8 biscuits in the skillet.
- Place the skillet in the oven and bake for 12-15 minutes, or until the biscuits are golden brown on top and cooked through. Remove the skillet from the oven, brush the biscuits with extra butter, and let the biscuits cool for a few minutes before serving. Enjoy them warm with butter, honey, or your favorite jam.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wondering if I could add cheddar cheese to these? If so how much and where in the steps can I add it.
That should be fine. I would do it at step 3. Not sure how much though, that would be up to your discretion and taste preferences.
Amazing biscuits. So easy to make and they come out fluffy with a crispy crust. I don’t think I’m going back to regular biscuits. Too much work and these taste better. You can’t tell they are made with sourdough discard but you can tell these are not just your regular biscuits. I wonder if I can prepare them in the evening and leave overnight in the fridge.
You can absolutely prepare them ahead of time and store them in the fridge until you’re ready to bake. Just keep in mind, you may need to bake them for a few extra minutes. Enjoy! 😊
Amazing recipe. I used homemade buttermilk so I added a little more than 1/2 cup. I ended up with more than 8 biscuits, kinda misshaped but who cares. They were delicious. I preheated the skillet and then brushed with butter and I cooked the biscuits a little longer and they had an amazing bottom crust! They smelled like sourdough but the taste wasn’t sour at all. I can’t believe how good they are and how easy to make. Thank you!!
So glad you enjoyed them! My family devours them every time I make them LOL
My first discard recipe I tried. It was a confidence booster! My kids went from uh what is that? To mom don’t kill that thing! (Like I do to all my plants 😭) These are so delicious and I even over cooked them a few minutes which gave them even more flavor imo. They are so good by themselves, with jelly and with gravy. 🤤🤤🤤
Same thing happened with my family when I started making it LOL