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Sourdough Drop Biscuits Recipe

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4.4 from 15 reviews

These Sourdough Drop Biscuits are a quick and easy way to enjoy tender, flaky biscuits with the subtle tang of sourdough discard. Made with simple pantry ingredients and baked to a golden perfection, these biscuits are perfect for breakfast, brunch, or as a side to any meal.

  • Total Time: 25 minutes
  • Yield: 12 biscuits

Ingredients

Dry Ingredients

  • 1 3/4 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1/2 cup + 2 tablespoons cold buttermilk
  • 1/2 cup sourdough discard

For Brushing

  • 4 tablespoons unsalted butter, melted and divided

Instructions

  1. Preheat Oven: Preheat your oven to 475°F (246°C) and position the oven rack to the middle. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt thoroughly to ensure even distribution of leavening agents and seasoning.
  3. Prepare Butter-Buttermilk Mixture: In a separate medium bowl, add the melted butter then stir in the cold buttermilk. The mixture will form small clumps due to the temperature difference, mimicking the process of cutting in butter for flaky biscuits.
  4. Add Sourdough Discard: Gently whisk the sourdough discard into the butter and buttermilk mixture until just combined.
  5. Make a Well: Create a well in the center of the dry ingredients to prepare for adding the wet mixture.
  6. Combine Wet and Dry Ingredients: Pour the wet mixture into the well of the dry ingredients. Stir gently with a silicone spatula just until all the flour is moistened and the dough begins to pull away from the sides. Form the dough into a rough mass with your hands, being careful not to overmix.
  7. Form the Biscuits: Grease a 1/4 cup dry measuring cup or a large cookie scoop (#20 size, about 3 1/2 tablespoons). Scoop a heaping portion of dough using the greased scoop and drop directly onto the prepared baking sheet. Space each biscuit about 1 1/2 to 2 inches apart. This mixture will yield approximately 12 biscuits.
  8. Brush with Butter and Bake: Brush the biscuits gently with 2 tablespoons of the melted butter. Bake in the preheated oven for 13 to 17 minutes or until the biscuits rise and develop a golden brown, crisp top.
  9. Finish with Butter: Remove the biscuits from the oven and immediately brush the tops with the remaining melted butter to add flavor and enhance browning.
  10. Serve or Store: Serve the drop biscuits warm, or allow to cool completely on a wire rack before storing. They can be kept in an airtight container for later enjoyment.

Notes

  • Use cold buttermilk to achieve the desired texture and mimic traditional biscuit dough cutting in.
  • Do not overmix the dough to keep the biscuits tender and flaky.
  • The sourdough discard adds a subtle tang and helps improve the texture but can be omitted if unavailable, though flavor will differ.
  • If you prefer a crispier bottom, bake the biscuits on a preheated baking stone instead of a standard baking sheet.
  • Leftover biscuits can be reheated in a toaster oven to refresh crispness.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/sourdough-drop-biscuits-recipe/