Sourdough Discard Drop Biscuits
These easy to make and low maintenance sourdough discard biscuits are just what you need for your next breakfast!
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
Instructions
- Preheat oven to 450°F
- Mix the dry ingredients in a medium sized bowl.
- 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.
- Add sourdough discard and stir until a shaggy consistency is formed.
- Pour in the milk and fold in being cautious not to over mix.
- 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
- Bake at 450°F for 12-15 minutes.
- 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.