Savory Sourdough Discard Drop Biscuits

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If you ask me, sourdough discard biscuits are a smart baker’s secret weapon.

These quick-and-easy drop biscuits turn that jar of sourdough starter discard into something special. The tangy starter adds a nice depth to classic buttermilk biscuits, while keeping them tender and light.

They come together in just minutes – no rolling or cutting needed. Just mix, drop, and bake. The outside gets golden and slightly crisp, while the inside stays soft and fluffy.

It’s a practical way to use up starter that would otherwise go to waste, and the results are good enough to make you want to bake them even when you don’t have discard to use up.

What Kind of Flour Should I Use?

For these drop biscuits, plain flour (also known as all-purpose flour) is your best bet. While you might be tempted to reach for pastry flour or bread flour, stick with all-purpose flour for the perfect balance of protein content that’ll give you tender yet structured biscuits. If you’re in a pinch, you can use self-rising flour – just remember to skip the baking powder and reduce the salt in the recipe since self-rising flour already contains these ingredients. For the fluffiest results, try to use a lower protein all-purpose flour (like White Lily or Gold Medal) rather than higher protein brands, as this will help create that tender, light texture we’re after.

Options for Substitutions

Let’s talk about what you can swap in this recipe while still getting great results:

• Sourdough discard: This is a key ingredient that gives these biscuits their special flavor and texture. While you can’t really substitute it, you can use discard that’s up to 2 weeks old from the fridge.
• Buttermilk: No buttermilk? Mix regular milk with 2 teaspoons of lemon juice or white vinegar and let it sit for 5 minutes. Plain yogurt thinned with a bit of milk works too.
• Plain flour: All-purpose flour works perfectly here, but you can use pastry flour for extra tenderness. Just avoid bread flour as it will make your biscuits tough.
• White sugar: Feel free to use brown sugar instead, or even honey (use the same amount). The small amount here is mainly to help with browning.
• Unsalted butter: If you only have salted butter, that’s fine – just reduce the added salt in the recipe by 1/4 teaspoon. For the brushing butter, you could use melted ghee or even olive oil.

Watch Out for These Mistakes While Baking

The biggest mistake when making sourdough discard biscuits is overmixing the dough – this activates too much gluten and results in tough, dense biscuits instead of light, flaky ones. A gentle hand is key: mix just until the ingredients are combined and you still see small bits of flour.

Temperature control is crucial too – make sure your melted butter is warm but not hot when you add it, and your buttermilk should be at room temperature to prevent the butter from solidifying on contact.

Another common error is spacing the biscuits too close together on the baking sheet – give them at least 2 inches of space to expand, and avoid twisting the cutter or scoop when dropping the dough, as this can seal the edges and prevent proper rising.

For extra-crispy tops, brush the biscuits with melted butter right before baking, and don’t skip the 10-minute rest after they come out of the oven – this helps set their structure and makes them easier to handle.

What to Serve With Sourdough Drop Biscuits?

These tangy, buttery biscuits are perfect for breakfast, brunch, or alongside your favorite dinner! For breakfast, serve them with softened butter and your choice of honey, jam, or maple syrup – I especially love them split and topped with a fried egg and some crispy bacon. At dinner time, these biscuits are amazing for soaking up gravies and sauces, making them the perfect side for comfort foods like chicken pot pie, beef stew, or country-style sausage gravy. You can also serve them alongside a bowl of chili or split them open and use them as the base for strawberry shortcake if you’re craving something sweet.

Storage Instructions

Keep Fresh: These sourdough drop biscuits are best enjoyed fresh from the oven, but you can keep them at room temperature for up to 2 days. Just place them in an airtight container or zip-top bag once they’ve cooled completely. They might lose a bit of their initial crispiness, but they’ll still taste great!

Freeze: Good news – these biscuits freeze really well! Once they’re completely cool, pop them in a freezer bag or container and they’ll keep for up to 3 months. I like to wrap them individually in foil first, so I can grab just one or two when I need them.

Warm Up: To bring back that fresh-baked taste, warm your biscuits in a 350°F oven for about 5-7 minutes if they’re at room temperature, or 10-12 minutes if frozen. You can also give them a quick zap in the microwave, though they won’t be quite as crispy this way.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 25-30 g
• Fat: 130-140 g
• Carbohydrates: 150-160 g

Ingredients

• 180 grams plain flour (approximately 1 1/4 cups)
• 5 grams white sugar (1 teaspoon)
• 10 grams baking powder (2 teaspoons)
• 2 grams bicarbonate of soda (1/2 teaspoon)
• 4 grams salt (3/4 teaspoon)
• 200 grams sourdough starter discard (roughly 3/4 cup)
• 140 grams buttermilk (a heaping 1/2 cup)
• 113 grams warm melted unsalted butter (8 tablespoons)
• 30 grams unsalted butter, melted (for brushing, 2 tablespoons)

Step 1: Preheat and Prepare Baking Sheet

Preheat your oven to 450ºF.

Line a half sheet baking sheet with parchment paper to ensure the biscuits don’t stick and are easy to remove after baking.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

This ensures that all dry ingredients are evenly distributed throughout the mixture.

Step 3: Prepare Liquid Mixture

In a small bowl, whisk together the cold sourdough discard and chilled buttermilk.

Add the warm melted butter to this mixture and whisk until all ingredients are fully combined.

Step 4: Mix Dough

Pour the liquid ingredients over the dry ingredients.

Gently mix them together until just combined, being careful not to over-mix.

It’s okay if there are a few dry streaks in the dough.

Step 5: Shape and Place Biscuits

Using your hands or a scoop, portion out about 1/4 to 1/3 cup of dough for each biscuit.

Drop each portion onto the parchment-lined baking sheet.

Ensure that the biscuits are spaced apart to allow for even baking.

Step 6: Bake and Finish

Place the baking sheet with the biscuits in the preheated oven and bake for about 12 minutes, or until the tops are lightly browned.

Once baked, remove the biscuits from the oven and immediately brush the tops with melted butter for an extra layer of flavor.

Serve warm and enjoy!