Sourdough Drop Biscuits

Soft and flaky sourdough drop biscuits that are made in under 30 minutes from start to finish. Use cold sourdough discard and buttermilk to ensure these biscuits are tender, light, and have the perfect flavor combination. My family loves them for breakfast or a side dish with dinner and they are SO simple. They are the easiest sourdough discard biscuits, and I’m sure your whole family will love them!

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Why You’ll Love Sourdough Drop Biscuits

• Quick & Easy: These sourdough drop biscuits are ready in 20 minutes from start to finish, and they are so simple to make! Plus, with no shaping or cutting the drop biscuits, these biscuits couldn’t be easier.
• Discard Recipe: You’ll love how this recipe uses 200 grams of sourdough discard combined with buttermilk to make the most delicious tender and flaky sourdough biscuits
• Delicious: These biscuits are perfect with some butter and jam, or with some savory breakfast fare. They are versatile and the perfect biscuit for your morning.

Important Ingredients

• Sourdough Discard – For a sour flavor, use refrigerated discard up to a week or two old. For less sour flavor, use a fresher discard. Cold discard straight from the fridge keeps these biscuits cold and makes them rise even higher! I always use 100% hydration sourdough discard.
• All-Purpose Flour – In order to make your biscuits light and flaky use a flour with a lower protein content (all-purpose or pastry flour). You want to limit the formation of gluten strands for best results. You can also use self-rising flour and omit the salt and baking powder from the recipe.
• Sugar – This recipe uses a small amount of sugar, which helps enhance the flavor of these biscuits
• Salt – Salt enhances flavor. Don’t forget to add it!
• Baking Soda – Baking soda helps with the rise in these biscuits and also adds to their light and flaky texture
• Baking Powder – Baking powder is the main rising agent in these sourdough drop biscuits. Once the biscuits hit the hot oven, the baking powder is activated and the combination of heat, pockets of butter and baking powder makes those flaky layers.
• Unsalted Butter – I always bake with unsalted butter. Unsalted butter allows me to control the flavor in my baked goods — there is no standard for the amount of salt in salted butter, which makes using salted butter a little unpredictable.
• Buttermilk – Buttermilk makes these biscuits light, tender, and flavorful. 

How to Make Sourdough Drop Biscuits

Mix Dough

Combine dry ingredients to a large bowl. Whisk together flour, sugar, baking powder, baking soda and salt until combined. In a smaller bowl, combine wet ingredients. Mix together cold sourdough discard and chilled buttermilk. These buttermilk biscuits will turn out best if using very cold ingredients. Melt butter and let cool slightly. Add warm melted butter to wet ingredients and whisk to combine.

Add the liquid ingredients on top of the dry ingredients and mix until just combined. Be careful not to over-mix these biscuits because the key to tender and light biscuits is to not over-mix the dough. Mix until the dough is just combined with a few dry streaks here or there.

Scoop Sourdough Drop Biscuits

Prepare a baking sheet by lining with parchment paper. Preheat the oven to 450ºF.

These sourdough drop biscuits don’t require being cut or shaped in a specific way—that’s what makes them super quick and easy! Scoop about 1/4 to 1/3 cup of the biscuit dough and drop on the parchment lined baking sheet. Repeat until all the biscuits are placed on the baking sheet and spread apart.

Bake Sourdough Drop Biscuits

Bake sourdough drop biscuits at 450ºF for about 12 minutes until lightly browned. Brush tops with melted butter and serve warm. Enjoy!

Substitutions

• Buttermilk: For the best rise, flavor and texture a full-fat buttermilk works best. You can substitute a mixture of 1/2 sour cream and 1/2 milk if desired (70 grams sour cream mixed with 70 grams milk for this recipe).
• Sourdough Discard: Ripe, bubbly and active sourdough starter can be substituted for discard in this recipe. The biscuits may not have as much flavor.
• Inclusions: These sourdough drop biscuits are perfect for inclusions. Add cheese, herbs or even some bacon to them would be delicious.

How to Store Leftovers

Biscuits are best eaten fresh and warm. Leftover biscuits can be stored in an airtight container at room temperature for up to a few days. They can also be stored frozen for up to three months.

If you liked this, you’ll also like…

• Flaky Sourdough Biscuits
• Sourdough Cheddar Biscuits
• Sourdough Scones
• Sourdough Strawberry Shortcake
• Ham and Cheese Sourdough Scones

Frequently Asked Questions