Sourdough Drop Biscuits
This easy recipe comes together with simple pantry ingredients and can be made with either active sourdough starter for a long-fermented, fluffy biscuit, or with sourdough discard for a quick weeknight side.
Equipment
- 1 Medium mixing bowl
- 1 12” cast iron skillet or baking sheet
- 1 measuring cups and spoons
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.
Video
Notes
- If you're making sourdough discard biscuits instead of using active sourdough starter, add the baking powder to be sure they rise when you bake them.
- When making these for an early morning breakfast, set your oven on time bake the night before so you can just stick the biscuits right into the oven when you wake up.
- These drop biscuits are perfect for cooking over a camp fire in a dutch oven because you don’t have to roll them out.
