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    Home » Most Recently Added » Sourdough

    Heavy Cream Sourdough Drop Biscuits

    Published: Sep 4, 2020 · Updated: May 26, 2023 by kateschat · This post may contain affiliate links · 31 Comments

    Jump to Recipe Print Recipe

    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 ¼ 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.

    Sourdough drop biscuits in a blue napkin lined basket.

    Heavy Cream Sourdough Drop Biscuits

    Kate Schat
    These fast to get in the oven biscuits are excellent for using up sourdough starter and sopping up a hot bowl of soup or stew.
    4.87 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Bread
    Cuisine American
    Servings 24 biscuits
    Calories 94 kcal

    Ingredients
      

    • 2 cups flour
    • ½ teaspoon salt
    • 1 tablespoon baking powder
    • 2 tablespoons sugar
    • 1 cup sourdough discard
    • 1 ¼ cup heavy cream

    Instructions
     

    • 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 tablespoon size, if you want large biscuits, aim for ¼ 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 can't 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.

    Nutrition

    Calories: 94kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 17mgSodium: 107mgPotassium: 20mgFiber: 1gSugar: 1gVitamin A: 182IUVitamin C: 1mgCalcium: 39mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Want more sourdough recipes?

    -Classic Sourdough Biscuits

    -Sourdough Sandwich Bread

    -Sourdough Tortillas

    -All my Sourdough Recipes

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    • Sliced sourdough French bread on a table with a bowl of butter.
      The Best Soft Sourdough French Bread Recipe
    • Sourdough rolls in a cloth lined basket.
      How to Make Soft Sourdough Rolls

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Savannah

      November 26, 2020 at 1:01 pm

      The BEST biscuit recipe! I have no joke made this 7-10 times and my family loves them. I even make them for biscuits and gravy and they are so. freaking. good.

      Reply
    2. Rebecca

      November 26, 2020 at 1:54 pm

      These are my go to sourdough discard biscuits! I only get 2 gallons of milk a week until my cow freshens in spring, so I usually just use raw milk instead of heavy cream and they come out great.

      Reply
    3. April

      November 26, 2020 at 3:19 pm

      I will have to try this recipe soon...just subbing out the heavy cream cuz we can't do dairy... 🙂

      Reply
    4. Cindy

      November 26, 2020 at 3:59 pm

      So delicious and easy to whip up! We love these biscuits!

      Reply
    5. Cathie

      November 26, 2020 at 4:30 pm

      Our favorite thing to make with our discard. Thank U

      Reply
    6. Kristin Sanders

      November 26, 2020 at 4:54 pm

      These are great! I love that I don't have to cut butter into the flour. They come together so easily!

      Reply
    7. Bonnie

      November 26, 2020 at 5:00 pm

      I love these! So simple and quick! I have made them multiple times and everyone loves them!

      Reply
    8. @becnerdy

      November 26, 2020 at 7:16 pm

      The best biscuits and so easy to make. They were the first thing I used with my starter. Didn’t have enough starter so could only make half a batch the first time. Quickly made my starter bigger so I can make these more often!

      Reply
    9. Alice

      November 26, 2020 at 8:02 pm

      This has become my favorite way to use sourdough discard. So delicious! Whole fam loves them and quick to make!

      Reply
    10. donigane

      November 27, 2020 at 7:46 am

      Made these yesterday, and let me say YUM! So easy and delicious.

      Reply
    11. olgamorderer

      November 27, 2020 at 10:16 am

      This is a great recepie!!! And so easy!! I didnt have cream so used 1 cup kefir and 1/4 cup yogurt instead and they turned amazing!

      Reply
      • Kyleigh

        April 09, 2021 at 5:16 pm

        This is so good to know! We love these biscuits but don't always have cream on hand.

        Reply
    12. Annette

      November 27, 2020 at 10:21 am

      These biscuits have it all! Great flavor and texture. You can even pat the dough out and cut with biscuit cutter if you want a more traditional look. Nothing like a warm biscuit smothered in butter!

      Reply
    13. Kristen

      November 29, 2020 at 10:41 am

      Great way to use discard! I added a spoonful of Kate’s dry ranch seasoning mix and it took these over the top. So yummy.

      Reply
    14. Chris ie

      December 04, 2020 at 11:45 am

      Love! Sure they are even better with mossy cream than store bought, but still delicious!

      Reply
    15. Marissa Rogenthien

      December 04, 2020 at 12:30 pm

      Made these last week to go with my venison chili and they were a hit with the family. Very easy to make and a great way to use up discard.

      Reply
    16. elizabeth haarsma

      December 04, 2020 at 2:23 pm

      These biscuits ? we love them over here! So easy and delicious! And FAST!!

      Reply
    17. leah

      December 04, 2020 at 2:36 pm

      These are so delicious and quick. Absolutely one of my favorite ways to use discard!

      Reply
    18. Chelsea

      December 21, 2020 at 9:10 am

      Do you use a dry measuring cup or a liquid measuring cup when measuring sourdough starter? I usually use a scale, so am curious what others do.

      Reply
      • kateschat

        December 21, 2020 at 10:42 am

        Either!

        Reply
    19. Candi Cacopardo

      May 02, 2021 at 9:00 am

      Has anyone tried to use this recipe for drop Biscuits/dumplings in soup? I’m very tempted to try this today as I’m making a huge batch of chicken noodle soup!

      Reply
      • kateschat

        May 03, 2021 at 11:10 am

        I havent! did you try it?

        Reply
    20. dianne miller

      February 20, 2022 at 1:20 am

      5 stars
      Just finished eating a biscuit, egg, and cheese for breakfast. Yummy!
      When making this recipe I read it as saying baking soda...which should have been baking powder. It still tastes delicious but I will use baking powder next time. I guess early morning baking I should be more careful reading directions. Lol
      I'm making your bread recipe later today when the starter is ready.
      Thanks so much for sharing your recipe.

      Reply
      • [email protected]

        February 22, 2022 at 1:40 pm

        I've done that before!!

        Reply
    21. Anne

      March 16, 2022 at 9:46 am

      Can these be put together the night before and then baked in the morning?

      Reply
      • [email protected]

        March 22, 2022 at 11:19 am

        We've never done that but it should work. Let me know.

        Reply
    22. Christina

      April 19, 2022 at 1:37 pm

      5 stars
      I love these biscuits! My family loves them and they are so easy to whip us!

      Reply
    23. Carlos Curtis

      August 29, 2022 at 10:33 am

      5 stars
      Could this recipe be modifyied to use avocoda oil instead of butter?

      Reply
      • Dee Porter

        September 14, 2022 at 5:07 pm

        I would say that should work!

        Reply
    24. Joyce

      October 19, 2022 at 5:10 pm

      5 stars
      This has become my go-to sourdough biscuit recipe, because it's so easy and fast. I've used whole wheat flour sometimes, still with a good rise, or melted butter and milk if I'm out of cream.
      They're more crumbly and not as tall as a regular biscuit, but the ease of the recipe and few ingredients makes up for it. It also uses a whole cup of discard, when a bunch of recipes call for only 1/2 cup.

      Now I need to figure out how to add cheddar, since the kids love cheddar chive biscuits.

      Reply

    Trackbacks

    1. Heavy Cream Sourdough Biscuits | Cooking with Leftovers | When you refuse to waste food, sometimes the food you make gets really weird.. says:
      September 9, 2021 at 5:11 am

      […] Completely inspired by Venison For Dinner. […]

      Reply

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    Hi, I'm Kate! Thank you for joining us on this crazy journey! Our family lives on a 34 acre homestead in northern BC, Canda and get a kick out of things like raising our own meat, dairy and vegetables.

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