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–+ servings
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.
4.86 from 28 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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
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