Sourdough Drop Biscuits

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Sourdough drop biscuits are the easiest and yummiest addition to your dinner menu. This simple recipe comes together quickly, and uses ingredients you already have on hand.

Prep Time5

Cook Time15

Course: Bread, Side Dish

Cuisine: American

Keyword: easy, long fermented, sourdough, sourdough biscuits

Servings: biscuits

Calories: 153kcal

Author: Amy

Equipment

Baking sheet

Ingredients

2 cups all purpose flour
3/4 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup sourdough starter
1/2 cup unsalted butter melted and cooled
1/2 cup water or milk

Instructions

Quick Method:

Start by whisking together the dry ingredients in one bowl, and the wet ingredients in the other.
Slowly pour the flour mixture over the wet ingredients and mix until just incorporated.
Using a 1/4 cup measuring cup, drop biscuit dough on to a baking sheet lined with parchment paper. You should have enough to make 12 biscuits.
Bake at 400º for 15-17 minutes. They should be golden-brown.

To Long Ferment:

Whisk together the sourdough starter, melted butter, water, and salt. Then incorporate the flour. Cover the bowl and leave the mixture on the counter to ferment for 8 to 12 hours.
When you're ready to bake, add the baking soda and baking powder and mix the batter again. You may need to add a bit more water or milk to thin the batter out a bit.
Using a 1/4 cup measuring cup, drop biscuit dough on to a baking sheet lined with parchment paper. You should have enough to make 12 biscuits.
Bake at 400º for 15-17 minutes. They should be golden-brown.

Notes

Don't over mix the biscuit dough. Over mixing will result in significantly increased amount of gluten-development, and you want the development of gluten low in this recipe.
Adjust the baking time depending on the size of your biscuits. Smaller biscuits might take up to 5 minutes less time to bake than larger ones.
For best results, place biscuits at least an inch apart from each other when placing on the baking sheet .
Try different variations of this recipe by incorporating different add-ins for different flavors. Some add-in ideas are sharp cheddar cheese, garlic, and rosemary.
I like to use milk for quick biscuits and water for long fermentation.

Nutrition