Sourdough discard drop biscuits are a fantastic way to use up leftover sourdough starter. These biscuits are quick to make, require no rolling or cutting, and are perfect for breakfast, brunch, or as a side to your favorite meal. The tangy flavor from the sourdough discard combined with the buttery, flaky texture makes these biscuits irresistible. Here’s how to make them.
Ingredients
Baking & Spices:
- 1 1/2 cups all-purpose unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon sugar
Dairy:
- 1/2 cup (1 stick) cold butter
- 1/2 cup buttermilk
Other:
- 2/3 cup sourdough discard
Instructions
Step 1: Prepare the Dry Ingredients
- Preheat the Oven:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This ensures the leavening agents and salt are evenly distributed throughout the flour.
Step 2: Cut in the Butter
- Prepare the Butter:
- Cut the cold butter into small cubes. Keeping the butter cold is crucial as it helps create the flaky layers in the biscuits.
- Cut the Butter into the Flour:
- Add the butter cubes to the flour mixture. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. It’s okay if some larger pieces of butter remain, as they will create pockets of steam and make the biscuits flaky.
Step 3: Mix in the Wet Ingredients
- Add the Sourdough Discard:
- Pour the sourdough discard into the bowl with the flour and butter mixture. Use a spatula to gently mix it in.
- Add the Buttermilk:
- Pour the buttermilk into the bowl and stir until just combined. Be careful not to overmix; the dough should be somewhat shaggy and sticky.
Step 4: Drop the Biscuits
- Portion the Dough:
- Using a large spoon or an ice cream scoop, drop mounds of dough onto the prepared baking sheet. Leave about 2 inches of space between each biscuit to allow for spreading.
- Shape the Biscuits:
- If desired, gently shape the biscuits with damp fingers to create a more uniform appearance, but avoid pressing them down too much.
Step 5: Bake the Biscuits
- Bake:
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool Slightly:
- Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Sourdough Discard Drop Biscuits
Use Cold Ingredients:
- Ensure your butter and buttermilk are cold. This helps create steam pockets during baking, resulting in flaky biscuits.
Don’t Overmix:
- Mix the dough until just combined. Overmixing can lead to tough biscuits.
Add Mix-Ins:
- For a twist, consider adding shredded cheese, chopped herbs, or cooked bacon to the dough.
Serving Suggestions:
- Serve these biscuits warm with butter, jam, or honey. They’re also excellent as a side to soups, stews, or as a base for breakfast sandwiches.
Storing and Reheating:
- Store any leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm them in a 350°F (175°C) oven for about 10 minutes.
Variations
Cheddar and Herb Biscuits:
- Add 1 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh herbs (like chives, rosemary, or thyme) to the dry ingredients before adding the wet ingredients.
Garlic Parmesan Biscuits:
- Add 1/2 cup of grated Parmesan cheese and 1 teaspoon of garlic powder to the dry ingredients. Brush the baked biscuits with melted garlic butter for extra flavor.
Sweet Biscuits:
- Increase the sugar to 3 tablespoons and add 1 teaspoon of vanilla extract to the wet ingredients. You can also mix in some dried fruit like raisins or cranberries.
Sourdough discard drop biscuits are a versatile and delicious way to use up your sourdough discard. They are simple to make and bake up beautifully every time. Whether you enjoy them plain, with a spread, or loaded with savory or sweet add-ins, these biscuits are sure to become a favorite in your baking repertoire. Give this recipe a try and enjoy the delightful combination of sourdough tang and buttery biscuit goodness!
