Sourdough Drop Biscuits Recipes

GRANDMA'S SOURDOUGH BISCUITS

Steps:

• Sift together flour, salt, baking powder and baking soda.
• Cut in the margarine or butter.
• Mix in sourdough starter.
• Turn out dough onto lightly floured board.
• Knead a few times, until all of the flour is mixed in.
• Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
• Bake at 425°F for 12-15 minutes, until slightly brown.

EASY SOURDOUGH BISCUITS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Butter a cast iron pan.
• Mix flour, sourdough starter, baking powder, and salt together in a large bowl. Grate in cold butter and mix until well combined. Add 1 cup milk and stir until just mixed. Add more milk if necessary until dough is sticky but not wet.
• Knead dough 3 to 4 times on a floured surface and flatten to a 1- to 2-inch thickness. Cut out 10 biscuits and put in the prepared pan.
• Bake in the preheated oven until golden brown, about 15 minutes.

SOURDOUGH DROP BISCUITS

Steps:

• Preheat the oven to 475F and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
• Add the flour, baking powder, baking soda, sugar, and salt to a medium bowl and whisk well to combine.
• Add the melted butter to a separate medium bowl and add the buttermilk. Stir until the butter forms small clumps. These clumps are caused by the warm liquid butter interacting with the cold buttermilk. This mimics the "cutting in" process of typical biscuits, since the result is large clumps of butter.
• Add the sourdough discard to the butter and buttermilk mixture. Whisk gently to combine.
• Make a well in the center of the dry ingredients.
• Add the sourdough, butter, and buttermilk mixture to the well of the dry ingredients. Stir gently with a silicone spatula, just until combined and all the flour is moistened. The dough will be pulling away from the sides of the bowl. Use your hands to form a rough mass.
• Grease the inside of a 1/4 cup sized dry measuring cup, or a #20 size cookie scoop (large size; about 3 1/2 tbsp). Scoop up a heaping portion of dough and drop directly onto the prepared baking sheet. Repeat this until all your dough is used up, spacing each biscuit 1 1/2-2" apart. If using a large cookie scoop, you will yield approximately 12 biscuits.
• Brush the biscuits with 2 tablespoons of the melted butter. Bake in the preheated oven for 13-17 minutes, or until the tops are golden brown and crisp.
• Remove the drop biscuits from the oven and brush the tops with the remaining melted butter.
• Serve immediately, or allow to cool on a wire rack before transferring to storage.

FAST RISE SOURDOUGH BISCUITS

Steps:

• Preheat the oven to 400°.
• Add the sourdough starter, self-rising flour, and milk to a glass mixing bowl.
• Use your kitchen grater to grate the butter into the same mixing bowl. Don't skip this step--this gives the biscuits the light, airy, texture, and buttery flavor. As you bake the biscuits, the butter dissolves, leaving heavenly little air pockets.
• Use a wooden spoon to combine all the ingredients, until everything is moistened. Do not overwork the dough, as you do not want to melt the butter.
• Using a spoon to scoop and lightly shape the biscuits, drop them onto an ungreased baking sheet (I used a stoneware cookie sheet).
• Bake the biscuits for 20 minutes. The bottom of the biscuits will have a lightly browned bottom. Use tongs to gently flip the biscuits and bake them top down (to brown the tops) for 10 minutes.
• Remove the biscuits and serve them while hot--they are best served fresh. If you don't use them right away, plan to reheat them before you eat them.

SOURDOUGH DROP BISCUITS

Steps:

• Sift four, salt and soda together into a large bowl. Mix starter with oil, and stir into the sifted ingredients. Drop dough by tablespoons onto an ungreased baking sheet. Bake at 350 degrees for 10-15 minutes. Serve warm.

SOURDOUGH PECAN DROP BISCUITS

Steps:

• Mix together flour, baking powder, salt, baking soda and 1 1/2 Tbsp sugar.
• Using a pastry blender or fork, cut in shortening until mixture remsembles coarse crumbs.
• Stir in pecans.
• Add beaten egg to sourdough starter and add all at once to dry mixture, stirring with a fork just until mixed.
• Drop by heaping spoonfuls onto greased baking sheet.
• Bake at 425 degrees F for 10 to 12 minutes or until golden brown.
• Immediately upon removing from oven, brush with melted butter and sprinkle with with a mixture of the remaining sugar and cinnamon.
• You could drizzle with a powdered sugar glaze instead of the cinnamon-sugar topping, if desired.

SAM RICHARDSON'S SOURDOUGH BISCUITS

Steps:

• To make the starter, sprinkle the yeast over the water and stir in the sugar. Add the flour and stir to create a loose dough or thick batter. Cover and refrigerate for at least 24 hours, to age. (We used all the starter for our biscuits. You can double the starter recipe and have some left over to make more biscuits later. It will keep in the refrigerator for 7 to 10 days. These are called biscuits, incidentally, not only because they have butter in them but because they contain baking powder in addition to the sourdough starter.)
• To make the biscuits, mix together the flour, butter, sugar, salt and baking powder. Add the starter and mix well. The mixture will form a fairly sticky dough. Pinch off golf-ball-size pieces (2 ounces each) of the dough and arrange 1-inch apart on a large cookie sheet. Let them proof at room temperature for about 30 to 40 minutes. Place in a 400-degree oven for 20 to 25 minutes, until cooked through and nicely browned.