These Sourdough Drop Biscuits are made with sourdough discard and come together in just 30 minutes—no rolling, cutting, or special tools needed. They’re soft, buttery, and make an easy side dish for any meal.
Say goodbye to rolling pins and biscuit cutters!
This sourdough drop biscuit recipe actually started out as part of my sourdough strawberry shortcake, but I loved it so much that I had to give it its own post.
I do have a more traditional sourdough biscuit recipe on the blog, but these drop biscuits are my go-to when I want something quick and easy.
No rolling, no cutting, no fuss—just mix the ingredients, drop the dough onto the baking sheet, and in 30 minutes, you’ve got a perfect side dish for soups, roasted meats, or even a fresh salad.
Made with sourdough discard, they’re soft, buttery, and tender with just the right amount of tang. As a sourdough baker, they’ve quickly become one of my favorite ways to use up that extra starter.
I hope you give them a try and love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds moisture and a slight tangy flavor to the drop biscuits. You can substitute with active starter if that’s all you have on hand.
- Butter- For the flakiest texture, keep the butter as cold as possible. You can even freeze it for 30 minutes before grating or cubing it.
- Heavy Cream- Provides richness and tenderness. Substitute with half-and-half or whole milk for a lighter version.
- Whole Milk- Adds moisture to the drop biscuit dough. You can swap with a lower-fat milk, such as 2%, if desired.
- Baking Powder- Make sure to use aluminum-free baking powder to avoid a metallic aftertaste.
- Granulated Sugar- Adds a slight sweetness that balances the savory flavors.
- Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton's Kosher Salt or table salt, measure by weight or reduce volume by half.
Tips for Success
- Measure by weight. Using a kitchen scale ensures accuracy (especially for flour) and helps prevent dry, dense biscuits.
- Keep ingredients cold. Cold butter, cream, and milk are key to tender, flaky drop biscuits. You can even pop your butter in the freezer for a few minutes before grating or cubing it.
- Mix gently. Stir the batter just until no dry flour remains. Overmixing can lead to tough, dense biscuits.
- Use parchment paper. Lining your baking sheet prevents sticking and makes cleanup easier.
- Bake right away. Once the dough is mixed, bake immediately for the best texture and rise. Letting the dough sit can warm the butter and affect the final result.
How to Make Sourdough Drop Biscuits
Follow these step-by-step instructions (pictures included!) to learn how to make drop biscuits with sourdough discard.
Step 1: Mix dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: Cut in the butter. Add butter and use a fork or your fingers to work it into the flour until crumbly.
Step 3: Combine wet ingredients. In a small bowl, whisk together the sourdough discard, milk, and cream.
Step 4: Mix the dough. Pour the wet mixture into the dry. Gently fold until just combined.
Step 5: Drop and bake. Scoop 8 portions of batter onto a parchment-lined baking sheet. Bake at 425°F for 12–15 minutes.
Serving Suggestions
These biscuits make the perfect side for hearty dishes like my chicken pot pie, chicken noodle soup, BBQ pulled chicken, chili, or braised beef.
How to Store
Sourdough drop biscuits are best enjoyed fresh but will keep well at room temperature in an airtight container for up to 3 days. For longer storage, freeze them for up to 3 months.
To serve, let them thaw at room temperature or warm them in a 300°F oven for 5–10 minutes until heated through.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Drop Biscuits
Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (12 grams) aluminum-free baking powder
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt if using Morton's kosher salt or table salt, use half the amount by volume or measure in grams
- ½ cup (113 grams, 1 stick) unsalted butter very cold or partially frozen, grated or cubed small
- ½ cup (120 grams) heavy cream cold
- ½ cup (120 grams) whole milk cold
- ½ cup (100 grams) sourdough starter discard
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and set it aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.2 cups (240 grams) all-purpose flour, 2 tablespoons (24 grams) granulated sugar, 1 tablespoon (12 grams) aluminum-free baking powder, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- Using a fork or your fingertips, cut the cold butter into the dry ingredients until the mixture is crumbly and holds together when lightly pressed.½ cup (113 grams, 1 stick) unsalted butter
- In a separate small bowl, whisk together the milk, cream, and sourdough discard until well combined.½ cup (120 grams) heavy cream, ½ cup (120 grams) whole milk, ½ cup (100 grams) sourdough starter discard
- Make a well in the center of the dry mixture and pour in the wet ingredients. Gently fold everything together until no dry flour remains. Be careful not to overmix - it's okay if the dough looks a little shaggy.
- Drop 8 equal portions of dough onto the prepared baking sheet, leaving space between each one. Bake for 12–15 minutes, or until the tops are golden brown.
- Let the biscuits cool on a wire rack. Serve warm or at room temperature.
Notes
- Measure by weight. Using a kitchen scale ensures accuracy (especially for flour) and helps prevent dry, dense biscuits.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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