Easy Sourdough Drop Biscuits
These easy sourdough drop biscuits have the best flavor, and are soft and fluffy. They can either be made with active starter and allowed to raise overnight, or with discard and baking powder for a quick side dish. This is an old fashioned simple recipe without any cutting in of the butter, or rolling out of the biscuits which makes it especially easy to make with no mess. You just mix them up, drop in them in a skillet, raise and bake. There’s nothing better than soft, buttery sourdough biscuits made from scratch and served with some delicious sourdough gravy or alongside meat and vegetables for a healthy well-rounded meal. This is a recipe the whole family will enjoy and ask for time and again.
Ingredients
- 2 cups sourdough starter active is best, but discard works fine if you put in the additional baking powder, below
- ¼ cup butter melted
- 2 cups all purpose flour
- 1 Tablespoon baking powder (optional if using active starter and raising overnight
- 3 Tablespoons sugar
- 1 teaspoon salt
Instructions
- In a medium bowl, add sourdough starter and melted butter and mix well.
- Add the dry ingredients and mix until it forms a shaggy dough You can add a small bit of flour if the dough is sticky or water if it's too dry.
- Knead for 2-3 minutes on a lightly floured surface until dough is nice and smooth.
- Pinch off golf ball sized dough pieces and roll into balls.
- Place in a well greased 12” cast iron skillet. If using active sourdough starter, and no baking powder, allow to raise in a warm place for a few hours or overnight, until double in size.
- The next morning preheat the oven to 375 degrees (I like to set my oven on time bake the night before so when I wake up, I can just stick the biscuits right into the oven).
- Bake biscuits in preheated oven for 15-25 minutes or until golden brown on top. Remove from the oven and brush the tops of the biscuits with melted butter using a pastry brush if desired.
- Remove from oven and brush the tops with butter.
- Serve with sourdough sausage gravy, or with homemade butter and jam.
- Store leftover homemade biscuits in an airtight container on the counter for 2-3 days, or up to a week in the refrigerator.
Notes
Tips
- I like to mix these up and drop them into the cast iron skillet in the evening, so they’re ready to bake for breakfast first thing in the morning.
- If you’re making sourdough discard biscuits instead of using active sourdough starter, add the baking powder to be sure they raise when you bake them.
- These biscuits are perfect for cooking over a camp fire in a dutch oven because you don’t have to roll them out.
