DISCARD NO MORE DROP BISCUITS
Turn that extra starter into tender, flaky drop biscuits that are perfect for breakfast, brunch, or a simple snack.
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This is an adaptation from the original recipe you can find here
DROP IT LIKE ITS…
Hot! These fluffy clouds of sourdough drop biscuits are begging to be devoured with your favorite sweet or savory treat. Bonus points for using up that sourdough discard loitering in your fridge – talk about recycling, am I right? Also, could you believe this recipe doesn’t require any butter? Get ready to be a biscuit boss!
This recipe originally came from The Perfect Loaf which if you haven’t been to Maurizio’s site yet, you should! They originally made this as a strawberry shortcake recipe, but truthfully, I like it the way it is. It has this creamy and buttery (without the butter) texture that makes it so delicious.
PAIRINGS TO DROP WITH
SAVORY
- Chicken soup
- Bean Chili
- Egg, meat, and/or cheese for a breakfast sandwich
- Roasted chicken, pork chops, or juicy steak
- Cheese and charcuterie
- Sausage gravy
- Onion-pepper jam
SWEET
- Butter, honey, and jam — I consider this sweet though there are people who beg to differ
- Whipped cream and berries
- Chocolate ganache and sea salt
- Cinnamon butter and apple slices
- Lemon curd and powdered sugar
SOURDOUGH (DISCARD) DROP BISCUITS RECIPE
total Time
30-45 minutes
Serves
18
Ingredients
- 220 grams – all-purpose flour
- 19 grams – granulated sugar
- 12 grams – baking powder
- 1 gram – kosher salt
- 220 grams – heavy cream, cold
- 110 grams, sourdough starter discard (unfed, 100% hydration)
Tools
- Mixing bowls
- Kitchen scale
- Baking pans
- Parchment paper
- Rubber spatula
- Cookie scoop
- Balloon whisk
- Large dinner fork
Steps
1
Heat the oven to 425 F with a rack in the center. Line a sheet pan with parchment paper.
2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3
In a medium bowl, whisk together the heavy cream and starter discard. Set aside.
4
Slowly add the wet mixture over the dry, using a fork to gently combine into a shaggy dough.
5
User your hands or a spatula to gently knead the dough over itself a few times to bring it together.
6
Use the cookie scoop or a 1/4-cup measuring cup, scoop out and drop the biscuits onto the prepared sheet pan, evenly spaced apart.
7
Bake until the biscuits are puffed and golden brown, about 13 minutes.
8
Let cool for at least 15 minutes or up to 8 hours (uncovered).
