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Sourdough Discard Drop Biscuits

These easy to make and low maintenance sourdough discard biscuits are just what you need for your next breakfast!
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Prep Time 10 minutes
Cook Time 10 hours
Total Time 25 minutes
Servings: 10 biscuits
Calories: 136
Ingredients Method Notes

Ingredients
  

  • 240 g Sourdough discard
  • 180 g Unbleached all purpose flour
  • 12 g Sugar
  • 5 g Baking powder
  • 2 g Baking soda
  • 5 g Salt
  • 115 g Cold butter cut in cubes
  • 120 g Buttermilk add 15ml of vinegar to regular milk to create a buttermilk flavor

Method
 

  1. Preheat oven to 450°F
  2. Mix the dry ingredients in a medium sized bowl.
  3. Add the cube- cut butter to the dry ingredients and work into the mixture with a fork or pastry cutter until a coarse crumb consistency is formed with pea sized chunks of butter.
  4. Add sourdough discard and stir until a shaggy consistency is formed.
  5. Pour in the milk and fold in being cautious not to over mix.
  6. Drop the biscuit dough into a parchment lined cake pan/ casserole dish by taking spoonfuls of the dough and plopping them in the pan. Make sure to crowd the dough by placing the drops close together to help them rise.
    *see notes below for alternative
  7. Bake at 450°F for 12-15 minutes.
  8. Add toppings of choice and enjoy!

Notes

*If you prefer cut out biscuits instead of drop biscuits, add more flour to your mixture to create a firmer dough. Place dough on a floured surface and roll out to a rectangle with 2.5cm thickness. Cut the dough in circles using a biscuit cutter, mason jar lid, cup, etc.