Next to my basic sourdough sandwich bread, I probably make sourdough biscuits with my starter most often.
They come to together so quickly and don’t require as much advance preparation time as the bread, so it’s a frequent go-to for me when I realize that I’m really low on bread or perhaps completely out of it.
These drop biscuits are heartier than the light, flaky, white biscuits from restaurants. However, they are full of delicious sourdough flavor and have a light texture for a whole grain food.
Even if you haven’t mastered a great sourdough bread loaf yet, these biscuits are really quite simple to make. We love them with soups, stews, egg dishes, meat dishes, vegetable dishes, and really, all dishes!
Best of all, I always try to make extra for the next morning’s breakfast. We just love biscuits with butter and a little syrup or honey drizzled on top! It’s a fun morning treat.
Easy Sourdough Drop Biscuits
- 4 cups whole wheat flour or 3 cups whole wheat and 1 cup whole oat flour (I freshly grind mine in my WonderMill)
- 1 1/2 teaspoons salt (I use Real Salt)
- 1/2 cup butter
- 1 cup active sourdough starter
- 1 1/4 cup milk, buttermilk, or thinned yogurt (I usually use sour milk in mine)
1. Stir together the flour and salt in a large mixing bowl.
2. Cut in the butter with a fork, two knives, or a pastry blender until the mixture resembles crumbs. If the butter is hard when you’re cutting it in, you can use your hands to quickly and evenly rub it into the flour.
3. Stir together the sourdough starter and milk in a mixing cup. Make a well in the center of the flour mixture and pour the starter and milk into the well.
4. Gently fold the flour from the outside of the bowl into the well in the center so that the dough is evenly combined but not over mixed.
5. Allow to rise and ferment for 6-8 hours.
6. Carefully scoop the dough onto an ungreased baking sheet (I like to use stoneware baking sheets), taking care to not deflate the biscuits as much as possible.
7. Bake at 400* for about 20-30 minutes, or until golden brown.
Of course, we like these best with a nice layer of butter on them. Really, isn’t everything better with butter?
This recipe makes about 2 dozen biscuits, depending on the size you make them. For our family, that’s about right for one dinner and our special morning treat the next day.
Since these only require one time of rising and fermenting, they are ready in about half the time as regular sourdough bread. However, the downside to the quicker prep time is that the starter has less time to work its benefits on the dough.
Be sure to give these a try if you are looking for more ways to enjoy that wonderful concoction called sourdough starter!