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Sourdough Discard Drop Biscuits

Sourdough Discard Drop Biscuits are flaky, tender, and easy to make. Made with Sourdough Discard, these biscuits keep their interior while forming a golden brown, crunchy exterior as they bake. Sourdough Discard Drop Biscuits are the perfect complement to any meal.

Sourdough Discard Drop Biscuits cooked in a Lodge Cast Iron Skillet.

Allergen Friendly

Sourdough Discard Drop Biscuits were made into an allergy-friendly recipe with a few tweaks. Biscuits are traditionally made with heavy cream, whole milk, or some form of dairy milk. However, with a dairy intolerance, I substituted dairy milk for Oat Milk which is a non-dairy milk. Oat Milk is thicker and has an “oat” taste to it (hence the name). This is also a great substitute for Heavy Cream or Whole Milk as the texture is similar.

Oatly Oat Milk

Ingredients

Sourdough Discard Drop Biscuits as Breakfast Sandwiches

Crafting the Perfect Sourdough Discard Drop Biscuit

  1. First, preheat the oven to 475 degrees Fahrenheit.
  2. Next, lightly butter or oil the bottom of a baking dish or Lodge Cast Iron Skillet.
  3. Then, in a Bosch Mixer, add the liquid ingredients to the bowl. Turn to a speed 1 and add the flour one cup at a time.
  4. Next, once the biscuit dough pulls away from the side of the mixing bowl, turn the mixer off.
  5. Then, form a ball of biscuit dough in your hand (approximately 2 to 2 1/2 inches in diameter), and place it in the Lodge Cast Iron Skillet (or on a baking sheet).
  6. Next, bake the biscuits for 12 to 15 minutes or until golden brown.
  7. Finally, remove the biscuits from the oven, allow them to cool slightly, and enjoy!

Mixing Up the Dough with the Bosch Universal Mixer

Sourdough Biscuits Wet Ingredients
Using a Bosch Mixer, add the liquid ingredients first. Then, slowly add the flour in one cup at a time.
Then, dump the flour into the mixing bowl and turn on a speed of 1-2 until the dough begins to pull away from the side of the bowl.
Sourdough Discard Drop Biscuit Dough is ready to be taken out of the Bosch mixing bowl.

Preparing the Biscuits for Baking

Place the biscuits into a Lodge Cast Iron Skillet and brush the tops with melted butter.

The Baked Biscuits

If you do not have a Lodge Cast Iron Skillet, a nonstick baking sheet will work, too.
Sourdough Discard Drop Biscuits
Finally, the Sourdough Discard Drop Biscuits are ready to be served!

Ways to Serve and Store

These Sourdough Discard Drop Biscuits come together quickly and are the perfect complement for any meal! There are several ways to serve these tender, flaky, and golden brown biscuits, and enjoy them for days to come!

  • Use the biscuits as the “buns” to Jimmy Dean Breakfast Sandwiches,
  • Serve the biscuits with your favorite homemade (or store-bought) jam,
  • Serve the biscuits with homemade honey or cinnamon butter,
  • Serve the biscuits with afternoon tea (almost like you’d do with scones), or
  • Serve the biscuits alongside your favorite soup or stew.
Sourdough Discard Drop Biscuits with Venison Sausage Patties

If you are able to keep any leftover biscuits (bravo to you), here are a few ways to store them to ensure their freshness.

  • Place the Sourdough Discard Drop Biscuits in a Ziploc bag and store them on the counter for up to 3 days.
  • If you’d like to freeze the biscuits for a later date, follow steps 1-8 from the instructions above. Then, place the biscuit dough onto parchment-lined baking sheets, freeze the biscuit dough, and then drop the frozen dough into an airtight container. You can freeze this dough for up to 3 months. To bake, simply take the frozen biscuit dough from the freezer, place it on a baking sheet, and follow the baking instructions from above.
Sourdough Discard Drop Biscuits are perfect for Jimmy Dean Breakfast Sandwiches.
Bosch Mixer
Organic, All Purpose Flour
Baking Powder
Lodge Cast Iron Skillet
Sourdough Whisk
Sourdough Discard Drop Biscuits

Sourdough Discard Drop Biscuits

Yield: 12 Biscuits
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Sourdough Discard Drop Biscuits are flaky, tender, and easy to make. Made with Sourdough Discard, these biscuits keep their interior while forming a golden brown, crunchy exterior as they bake. Sourdough Discard Drop Biscuits are the perfect complement to any meal.

Ingredients

  • 1 c. Sourdough Discard (or Sourdough Starter)
  • 3/4 c. Oat Milk
  • 3 c. Organic, All Purpose Flour
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 tsp. Flaky Salt
  • 1 c. Unsalted Butter, Melted and Cooled
  • 2 tbsp. Unsalted Butter, Melted and Cooled (for the tops of the biscuits)

Instructions

  1. First, preheat the oven to 475 degrees Fahrenheit.
  2. Next, lightly butter or oil the bottom of a baking dish or Lodge Cast Iron Skillet.
  3. Then, in a Bosch Mixer, add the liquid ingredients to the bowl. Turn to a speed 1 and add the flour one cup-at-a-time.
  4. Next, once the biscuit dough pulls away from the side of the mixing bowl, turn the mixer off.
  5. Then, form a ball of biscuit dough in your hand (approximately 2 to 2 1/2 inches in diameter), and place it in the Lodge Cast Iron Skillet (or on a baking sheet).
  6. Next, bake the biscuits for 12 to 15 minutes or until golden brown.
  7. Finally, remove the biscuits from the oven, allow them to cool slightly, and enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 405mgCarbohydrates: 28gFiber: 1gSugar: 1gProtein: 4g

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