Name: Sourdough Drop Biscuits Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 3/4 cups unbleached all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon sugar; 1 teaspoon salt; 1/2 cup unsalted butter, melted and cooled slightly; 1/2 cup + 2 tablespoons cold buttermilk; 1/2 cup sourdough discard; 4 tablespoons unsalted butter, melted and divided

Jump to Recipe· 4.4 from 15 reviews

If you have a soft spot for tender, flaky biscuits with a subtle tang and a buttery finish, you're going to adore this Sourdough Drop Biscuits Recipe. It’s the perfect way to use up sourdough discard and create something truly special in under 30 minutes. These biscuits come together quickly, offering a golden crust with a moist, pillowy interior that feels like a warm hug on a plate. Whether you’re pairing them with a comforting stew or enjoying them simply with butter and jam, this recipe brings soulful flavor and effortless charm to your kitchen table.

Ingredients You'll Need

A single biscuit with a rough, golden-brown top and light, soft texture sits near the center of a white plate with shallow ridges. The plate rests on a folded blue and white checkered cloth, placed on a white marbled surface. To the lower right side of the plate, an old-fashioned silver knife is partially visible, angled slightly upward. photo taken with an iphone --ar 4:5 --v 7

Everything you need for these biscuits is wonderfully straightforward, focusing on pantry staples and that all-important sourdough discard. Each ingredient plays a key role in delivering the perfect balance of flavor, texture, and rise.

Unbleached all-purpose flour: Provides the structure and lightness every biscuit needs without weighing it down.
Baking powder: Gives your biscuits that reliable lift and fluffy texture.
Baking soda: Works with sourdough’s acidity to enhance leavening and tenderness.
Sugar: Adds just a touch of sweetness to contrast the tang of the sourdough.
Salt: Elevates all the other flavors while balancing the dough.
Unsalted butter (melted and divided): Delivers rich flavor and creates the tender, flaky layers you'll love.
Cold buttermilk: Brings a slight tang and reacts with the baking soda for lightness.
Sourdough discard: The star ingredient—adds natural acidity and depth of flavor while reducing waste.

How to Make Sourdough Drop Biscuits Recipe

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 475 degrees Fahrenheit and position the rack in the middle. Lining your baking sheet with parchment paper ensures your biscuits won’t stick and makes clean-up a breeze. This high heat is crucial for getting beautifully golden, crisp tops while keeping the inside tender.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well blended. This step guarantees your leavening agents and seasoning are evenly distributed, which helps the biscuits rise evenly and develop even flavor.

Step 3: Mix the Butter and Buttermilk

In another bowl, pour in the melted butter and then the cold buttermilk. Stir gently until the butter forms small clumps as it interacts with the cold liquid. This process mimics the classic "cutting in" method and allows for tender, flaky textures without all the fuss of chopping butter into flour.

Step 4: Add the Sourdough Discard

Gently whisk the sourdough discard into your butter and buttermilk mixture. This adds moisture and that signature tang which sets these drop biscuits apart from ordinary ones.

Step 5: Bring it All Together

Make a well in the center of your dry ingredients and pour in the wet mixture. Stir gently with a silicone spatula, just until combined and the flour is moistened. Avoid overmixing. The dough will start pulling away from the bowl sides, and that's your cue to stop. Use your hands to form a rough mass, ensuring the biscuits will be tender and light rather than dense.

Step 6: Drop and Shape the Biscuits

Grease a ¼ cup measuring cup or a large cookie scoop. Scoop out generous portions of dough and drop them onto the parchment-lined baking sheet, spacing them about 1 ½ to 2 inches apart. Using this method creates perfectly uniform biscuits with a rustic, inviting appearance, and yields roughly 12 biscuits.

Step 7: Butter and Bake

Brush the tops of the biscuits with 2 tablespoons of melted butter before baking. Pop them in the oven and bake for 13 to 17 minutes, until golden brown and irresistibly crisp on top. The initial butter coating locks in moisture and helps develop that signature biscuit crust.

Step 8: Finish with Butter and Serve

Once out of the oven, immediately brush the remaining melted butter over the hot biscuits. This final touch makes their tops shine and adds an extra layer of rich flavor. Serve warm to enjoy the full magic of these tender, flaky delights.

How to Serve Sourdough Drop Biscuits Recipe

A single biscuit with a rough, crumbly texture sits centered on a white plate. The biscuit has a light golden-brown top with uneven, cracked surfaces showing soft, pale dough inside. The plate is placed on top of a blue and white checkered cloth. Behind the plate, a rustic wicker basket with a white cloth liner and a gray and white striped towel draped over the edge is partly visible. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing elevates a fresh biscuit quite like a simple spread of creamy butter or a drizzle of honey. You can also get adventurous with herbed compound butters, whipped cream cheese, or even a dollop of fruity jam to add bursts of complementary flavor.

Side Dishes

These biscuits shine alongside savory dishes like creamy chicken pot pie, hearty chili, or a garden-fresh salad. They’re also fantastic with classic breakfast favorites such as scrambled eggs and bacon, soaking up all the delicious juices and sauces.

Creative Ways to Present

Transform your Sourdough Drop Biscuits into finger sandwiches by slicing them in half and filling with smoked salmon and dill cream cheese or crispy fried chicken. Alternatively, build mini biscuit sliders or serve them as a bread basket alternative at your next brunch party.

Make Ahead and Storage

Storing Leftovers

Store any extra biscuits in an airtight container at room temperature for up to two days. Keep in mind they’re at their best when fresh but will still be great reheated.

Freezing

You can freeze the cooled biscuits in a freezer-safe bag or container for up to one month. To prevent them from sticking together, separate layers with parchment or wax paper.

Reheating

Reheat frozen or refrigerated biscuits in a preheated 350-degree oven for about 10 minutes to bring back their freshly baked texture. Alternatively, microwave briefly with a damp paper towel to retain moisture.

FAQs

Can I use sourdough starter instead of discard for this recipe?

It’s best to use sourdough discard since it’s less active and won’t overly ferment the dough. Using active starter might affect the texture and flavor, potentially making the biscuits too sour or dense.

Why are my drop biscuits not fluffy?

Overmixing the dough or using expired baking powder can cause dense biscuits. Be gentle when stirring and always check your leavening agents for freshness to ensure fluffiness.

Can I substitute buttermilk in this recipe?

Yes! If you don’t have buttermilk on hand, blend ½ cup milk with ½ teaspoon vinegar or lemon juice and let it sit for 5 minutes before using. This mimics the acidity for proper rise and flavor.

Is it necessary to brush biscuits with melted butter before and after baking?

Brushing with butter before baking helps develop a golden, crisp crust, while brushing after adds moisture and richness. Skipping these steps will still yield tasty biscuits but with less buttery aroma and shine.

Can these biscuits be made gluten-free?

This recipe relies on all-purpose flour for structure and texture. While it could be adapted with gluten-free blends, achieving the same light, flaky texture may require additional adjustment of ingredients and binders.

Final Thoughts

There’s something undeniably comforting about fresh, warm biscuits that feel like a little celebration with every bite. This Sourdough Drop Biscuits Recipe is not only a delicious way to honor your sourdough discard but also a fast, foolproof way to bring joy to your meals. So, grab your mixing bowls and get ready to bake up a batch of these tender treasures—you’re going to fall in love with every buttery, flaky bite.