Sourdough Drop Biscuits

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.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings biscuits

Calories 306kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.