We’re making Sourdough Drop Biscuits today! And I couldn’t be more excited about this recipe because it uses sourdough discard (aka mature sourdough starter).
I didn’t make sourdough bread for an entire week because I was down with the flu…so I had so much mature stater. It was sooo mature. 🙂 I popped my starter jar in the fridge for a while and brought it back out only to see that it was too full to revitalize by feeding it so I HAD to discard and make something with it right away!
Enter sourdough drop biscuits! I found this yummy sourdough biscuits recipe at Love and Olive Oil and it looked super fantastic. But, I’ll be honest. I’m not a roll-out-the-dough-and-cut-the-circles kind of gal. So, I made mine into drop biscuits. And they’re still great! And (to me) way easier. So, win!
I love biscuits and I haven’t made them in a while, but these are so easy I’ll definitely be making them again. Especially if I slack on my sourdough bread again. Which, let’s be honest, is bound to happen again.
I found a really great every day sourdough sandwich bread recently thought that I totally love. It’s actually an English Muffin Bread and I’ve converted it to a Sourdough-English Muffin Bread. It’s baked in a loaf pan, so it’s great for sandwiches. It’s was a little on the crumbly side at first, so I worked on that, but it’s a so great and turns out delicious every time!
I absolutely love it and promise to post about it soon. For now, check out these delicious sourdough drop biscuits. The original recipe asks that you brush a little melted butter on top of the biscuit dough before you pop them in the oven to make them golden brown. I skipped that step as well, but go for it if you want your drop biscuits to be extra beautiful.
Me, I just want them tasty.
These were absolutely delicious and a great texture. For whatever reason, they tasted a little like garlic biscuits even though they didn’t have garlic in them. Maybe all the butter just makes your brain imagine garlic. They’re a tad on the crumbly side when they first come out of the oven, but that gets better when they cool.
I look forward to experimenting with these biscuits and maybe adding in some cheese and garlic in the next round!
Sourdough Drop Biscuits
Ingredients
281g (2 1/4 cups) flour (I use gluten-free)
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
85g (6 tablespoons) butter, cold and cut into cubes (or, frozen and shredded with a food processor)
250g (1 cup) mature sourdough starter, chilled
1/3 cup whole milk, more or less as needed
Method
Preheat oven to 450 degrees Fahrenheit.
Lightly butter the bottom of a 10-inch cast iron skillet or prepare a baking sheet with a silpat.
Whisk together flour, baking powder, baking soda and salt in a small bowl.
Add cold cubed (or frozen shredded) butter.
If cold cubed, cut in with a pastry blender or two knives until butter forms pea-sized pieces coated in flour. If shredded, simply fold in until coated in flour.
Add sourdough starter and 2 tablespoons of milk.
Mix with a fork until dough comes together into a shaggy dough. Add more milk if the dough is too dry. I added about 1/3 cup.
Knead the dough in the bowl and incorporate any crumbs, being careful not to overwork the dough.
Divide the dough into 10-12 equal balls and drop onto baking pan or into greased skillet. Biscuits should be about 2 inches wide.
Bake for 15 minutes.
Serve warm with butter.
Love biscuits? Check out these vegan buttermilk biscuits and bleu cheese biscuits.
Love sourdough? Check out these sourdough crackers, sourdough bagels, sourdough pockets, and sourdough pancakes.
Sourdough Drop Biscuits
We're making Sourdough Drop Biscuits today! And I couldn't be more excited about this recipe because it uses sourdough discard (aka mature sourdough starter).
Ingredients
- 281g (2 1/4 cups) flour (I use gluten-free)
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 85g (6 tablespoons) butter, cold and cut into cubes (or, frozen and shredded with a food processor)
- 250g (1 cup) mature sourdough starter, chilled
- 1/3 cup whole milk, more or less as needed
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Lightly butter the bottom of a 10-inch cast iron skillet or prepare a baking sheet with a silpat.
- Whisk together flour, baking powder, baking soda and salt in a small bowl.
- Add cold cubed (or frozen shredded) butter.
- If cold cubed, cut in with a pastry blender or two knives until butter forms pea-sized pieces coated in flour. If shredded, simply fold in until coated in flour.
- Add sourdough starter and 2 tablespoons of milk.
- Mix with a fork until dough comes together into a shaggy dough. Add more milk if the dough is too dry. I added about 1/3 cup.
- Knead the dough in the bowl and incorporate any crumbs, being careful not to overwork the dough.
- Divide the dough into 10-12 equal balls and drop onto baking pan or into greased skillet. Biscuits should be about 2 inches wide.
- Bake for 15 minutes.
- Serve warm with butter.
