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.
Heavy Cream Sourdough Drop Biscuits
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
Want more sourdough recipes?
Savannah
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.
Rebecca
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.
April
I will have to try this recipe soon...just subbing out the heavy cream cuz we can't do dairy... 🙂
Cindy
So delicious and easy to whip up! We love these biscuits!
Cathie
Our favorite thing to make with our discard. Thank U
Kristin Sanders
These are great! I love that I don't have to cut butter into the flour. They come together so easily!
Bonnie
I love these! So simple and quick! I have made them multiple times and everyone loves them!
@becnerdy
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!
Alice
This has become my favorite way to use sourdough discard. So delicious! Whole fam loves them and quick to make!
donigane
Made these yesterday, and let me say YUM! So easy and delicious.
olgamorderer
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!
Kyleigh
This is so good to know! We love these biscuits but don't always have cream on hand.
Annette
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!
Kristen
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.
Chris ie
Love! Sure they are even better with mossy cream than store bought, but still delicious!
Marissa Rogenthien
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.
elizabeth haarsma
These biscuits ? we love them over here! So easy and delicious! And FAST!!
leah
These are so delicious and quick. Absolutely one of my favorite ways to use discard!
Chelsea
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.
kateschat
Either!
Candi Cacopardo
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!
kateschat
I havent! did you try it?
dianne miller
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.
[email protected]
I've done that before!!
Anne
Can these be put together the night before and then baked in the morning?
[email protected]
We've never done that but it should work. Let me know.
Christina
I love these biscuits! My family loves them and they are so easy to whip us!
Carlos Curtis
Could this recipe be modifyied to use avocoda oil instead of butter?
Dee Porter
I would say that should work!
Joyce
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.