Best 2 Sourdough Drop Biscuits Recipes

Indulge in delightful, rustic Sourdough Drop Biscuits, the perfect blend of tangy sourdough flavor and crispy-on-the-outside, fluffy-on-the-inside texture. These gems are incredibly easy to make with pantry staples and sourdough discard, transforming leftover sourdough starter into culinary gold. Join us as we explore a collection of irresistible recipes, including classic Sourdough Drop Biscuits that showcase the sourdough's unique tang, as well as variations with savory herbs, cheesy goodness, and even a gluten-free option for those with dietary restrictions. Get ready to treat your taste buds to a symphony of flavors and textures that will leave you craving more.

**Classic Sourdough Drop Biscuits:** Experience the quintessential sourdough flavor in these classic drop biscuits. With a combination of all-purpose and whole wheat flour, they strike a perfect balance between chewiness and crispiness.

**Cheesy Sourdough Drop Biscuits:** Elevate your biscuits with a generous helping of sharp cheddar cheese. The melted cheese adds a delightful gooeyness that complements the tangy sourdough perfectly.

**Sourdough Herb Drop Biscuits:** Infuse your biscuits with aromatic herbs such as rosemary, thyme, and oregano. These savory additions elevate the flavors, making them perfect for pairing with soups, stews, or simply spreading with your favorite jam or butter.

**Gluten-Free Sourdough Drop Biscuits:** Enjoy the goodness of sourdough without gluten. This recipe utilizes a combination of almond flour, coconut flour, and tapioca flour to create a delicious and nutritious alternative.

Prepare to be amazed by the versatility of sourdough discard as you create a variety of delectable Sourdough Drop Biscuits that will impress family and friends alike. Whether you prefer classic, cheesy, herby, or gluten-free, these recipes have something for every palate. So gather your ingredients, preheat your oven, and let's embark on a sourdough baking adventure!

Tips:

• Use a 1:1 ratio of sourdough starter to all-purpose flour. This will give your biscuits a slightly tangy flavor and a chewy texture.
• If your sourdough starter is thick, you may need to add a little water or milk to the batter to get the right consistency.
• Be sure to let your biscuits rest for at least 30 minutes before baking. This will help them rise and develop a more flavorful crust.
• Bake your biscuits in a hot oven (425 degrees Fahrenheit or 220 degrees Celsius) for about 15 minutes, or until they are golden brown on top.
• Serve your biscuits warm with butter, honey, or your favorite jam or jelly.

Conclusion: