The Best Sourdough Discard Drop Biscuits Recipe

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.

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 for this Sourdough Drop Biscuits Recipe

Here are the ingredients you will need to make this sourdough biscuits recipe. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• 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 ¾ cup for this recipe.
• Buttermilk: Similar to the butter, you will also want the buttermilk to be cold when beginning the recipe.

How to make this Sourdough Drop Biscuits Recipe

This is how you can make these sourdough discard biscuits. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions! 

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2. 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.
3. 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.
4. Place the bowl in the fridge while preheating the oven.
5. Brush a 10-inch cast iron skillet with melted butter or line it with parchment paper, then drop ¼ cup scoops of the biscuit dough into the skillet, leaving a little space between each biscuit. You should have 8 biscuits in the skillet.
6. 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 do you need to make this recipe?

• Besides the starter, this easy sourdough recipe only requires a few simple ingredients that you can easily find at the grocery store.
• It’s a great way to use your sourdough discard without having to throw it away.
• If you’re a fan of traditional buttermilk biscuits, this recipe makes the best biscuits and puts a twist on it like you’ve never experienced before.
• It’s the perfect way to spruce up your Sunday morning breakfast.
• Plain and simple, these homemade sourdough biscuits will put a smile on everyone who tastes them.

Frequently Asked Questions – FAQ

What is the benefit of using sourdough discard in biscuits?

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.

Can I make the dough ahead of time?

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.

How do I store leftover biscuits?

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. 

Can I make smaller biscuits?

​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.

How should I serve this sourdough drop biscuits recipe?

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.

Can I make these sourdough discard drop biscuits in a muffin tin?

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 ¼ cup of biscuit batter into the muffin tin. Bake as you would in a skillet pan and enjoy!

The Best Sourdough Discard Drop Biscuits Recipe

Quick Skillet Sourdough Discard Drop Biscuits

This Sourdough Drop Biscuits recipe is the tastiest ways to use up your sourdough starter discard and will transform your breakfast table.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 13 minutes mins

Total Time 23 minutes mins

Course breakfaft, Side Dish

Cuisine American

Servings 8 biscuits

Calories 218 Calories

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 & ½ cup all purpose unbleached flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon sugar
• ½ cup butter cold cubed
• ⅔ cup sourdough discard
• ½ cup buttermilk cold

Instructions

 

• In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  1 & ½ cup all purpose unbleached flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ 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.
  ½ 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.
  ⅔ cup sourdough discard, ½ 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 ¼ 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

Calories: 218CaloriesCarbohydrates: 23gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 427mgPotassium: 49mgFiber: 1gSugar: 1gVitamin A: 380IUCalcium: 83mgIron: 1mg

Keyword sourdough biscuits, sourdough discard biscuits, sourdough discard drop biscuits, sourdough drop biscuits

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