These sourdough drop biscuits dont win any beauty awards. You know what they do win? Feed your family fast awards. Goes great with a bowl o’ something hot awards. Slathered with butter. These are not your flakey sky high biscuits. They’re your sop up the soup and stew biscuits.
Apparently I’m not someone happy to share one sourdough biscuit recipe with you. Oh no no no I’ve gotta have multiple. Why? WELL, theres my mood. What sort of biscuit mood am I in? Theres also what do I have no hand? Do I have some heavy cream needing to be used asap? OR do I feel like the classic flakey butter biscuits?
A beef I’ve got with many sourdough discard recipes is how they use like 1/4 cup of discard. This is nothing. This is a small dent in the jar looming in my fridge. I like my sourdough recipes to use a good shwack of it.
When I spread butter or jam on these, I just spread it it on the flat bottom, since they’re not really tall and they dont flake apart like a butter biscuit. I have been dreaming of all the things I’ll eat these alongside…stew, nice thick soups, chili…I think I’m going to play around adding cheese too because, is cheese ever a bad thing? No, no its not.
If you need some one pot meal ideas, how about Instant Pot Pea Soup, Sausage Lentil Soup or a family favourite…Sunshine Soup. I love using beans and legumes in soups to thicken them up and add a different protein source. Yes, we are omnivores and love our meat, but so many of our favourite soups have a bit of lentils in them, a lot of the time your family wont even know they’re there!
And when it comes to biscuits…I need options in my life, and I think you do too. Thats why you need another biscuit recipe.
Heavy Cream Sourdough Drop Biscuits
- 2 cups flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 2 tbsp sugar
- 1 cup sourdough discard
- 1 1/4 cup heavy cream
- Heat oven to 450F
- Mix the flour, salt, baking powder and sugar together in a medium bowl.
- Mix the sourdough discard and heavy cream together in a small bowl.
- Gently mix the wet into dry until just combined.
- If you want smaller biscuits, aim for 2 tbsp size, if you want large biscuits, aim for 1/4 cup. I use a portion scoop. They’ll get quite big from original little dough ball size. Give them an inch or so space between.
- It will make about 12-16 large or 2 dozen smaller biscuits. I prefer smaller biscuits when I’m serving a bunch of kids or a crowd. I’d rather people took thirds vs see half ate biscuits on plates. However, I cant say I’ve ever seen a half ate biscuit?
- Bake for 10-15 minutes, depending on your biscuit size, you want them lightly browned on top.
- Enjoy right away. Biscuits deserve that.
Want more sourdough recipes?