Sourdough Drop Biscuits

Around here, slow Saturday mornings often involve a hearty brunch. That almost always means eggs, potatoes, and some form of sourdough bread. We often rotate between sourdough pancakes, waffles, chocolate chip muffins, crepes, or biscuits. I love these bread items because they give us the health benefits of fermentation and they are all naturally sweetened with honey!

Our family went on a huge biscuits and gravy kick last year while we were spending more weekends at home than normal (story of everyone in 2020!), so I figured it was time to create a biscuit recipe that fit my health standards: long fermented and free from refined sugars.

Here’s what I came up with: a recipe that is easy to mix up, healthy for the whole family, delicious, and perfect for breakfast, lunch ,or dinner! Oh yeah, you’ll probably want to top them with some homemade butter too.


Find a simple, healthy, and homemade Sourdough Drop Biscuit recipe just below. All the needed supplies and ingredients are listed above the step-by-step instructions. There’s additional information located at the end of this post about creating your own sourdough starter from scratch and the health benefits of sourdough.


How to Make Sourdough Drop Biscuits

Keep in Mind

  • This recipe can be made with active sourdough starter or sourdough discard. Either one will do the job! I typically use discard since I don’t often plan ahead enough to mix them up 24 hours before baking them.

What You’ll Need

  • Electric mixer
  • Large mixing bowl
  • Measuring cups and spoons
  • Spatula

Ingredients

Dry Ingredients

  • 1 cup of flour
  • 1/2 tsp of salt
  • 1 TBS of baking powder

Wet Ingredients:

  • 1/4 cup of melted butter
  • 1 cup of sourdough discard
  • 1 egg

Instructions

The night before:

  1. Combine the flour and salt together. Leave out the baking powder until you’re ready to bake them.
  2. In a separate bowl, mix the melted butter, egg, and sourdough starter together.
  3. Combine the wet ingredients to the bowl with the dry ingredients.
  4. Cover the bowl and allow the dough to ferment for 8 to 24 hours.

The next day:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Mix the baking powder into the dough.
  3. Allow the dough to rest for 20-30 minutes.
  4. Form into 8 to 10 biscuits and place them on an oiled baking sheet.
  5. Bake for 15 to 20 minutes or until the biscuits are golden brown on the edges.
  6. Top with melted butter (you don’t want to skip this step!)

Keep in Mind

  • Remove the biscuits from the baking sheet after taking them from the oven. They will continue to bake if left on the sheet.
  • The method I described above is for long fermentation. You can follow this method if you desire all of the health benefits for these biscuits. These can also be made in the same day, but just know that the health benefits of fermentation will not be there.

If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!

How to Serve Them

I enjoy serving these biscuits alongside spaghetti, gravy, eggs, chicken and veggies, or any kind of soup. Dipping the biscuits in the spaghetti sauce or a soup is delicious!

Do I Have To Mix Them Up The Day Before?

Nope! You can mix the dough up the same day you plan to bake the biscuits. It won’t hurt anything. The only downside will be that the health benefits of long fermentation will not be as prevalent.

How Long Can I Store Them?

They will last for up to a week if stored in an air tight container. Good luck keeping them around for that long though!

Can They be Frozen?

Yes! Mix up a batch (or two), cook as instructed, allow them to cool, place in a gallon size freezer bag, separate each one with wax paper, and place in the freezer!

They will store this way for 3-4 months! When you’re ready for one, just remove from the freezer and thaw in the microwave or in a skillet.

Why We Use Sourdough

Sourdough is a fermented food, making it impressively nutritious. Your sourdough starter breaks down proteins as it ferments. This breakdown results in amino acids that are so much easier for your body to digest. Read more about this process and the benefits here.

How Can I Make My Own Sourdough Starter?

Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.

All it takes is flour, water, and about 7 days time.

I also answer a few of the most frequently asked questions about sourdough over here.

How is Sourdough Healthier than Regular Bread?

Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.

More Sourdough Recipes

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