5-Ingredient Sourdough Drop Biscuits (No Rolling)
Want to bake some warm, flaky biscuits and you also have tons of discard to use? These 5-Ingredient Sourdough Drop Biscuits are what you need. They're quick to make, perfectly buttery, and the perfect way to use up sourdough discard. Whether you're serving them at brunch or enjoying them with a bowl of soup, these biscuits will not disappoint anyone in the family.
If you like easy sourdough breakfasts, you'll also love my Soft Sourdough English Muffins and cozy Sourdough Kaiserschmarrn (Austrian Shredded Pancake)-both are quick wins with great texture.
Quick Look
- Prep time: 15 minutes
- Cook time: 20 minutes
- Servings: 12 biscuits
- Main ingredients: Sourdough discard, flour, butter, milk, baking powder
- Cooking method: Baking
- Difficulty: Easy
- Serving ideas: Enjoy warm with butter, jam, or alongside soup
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Sourdough Drop Biscuit
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Sourdough Drop Biscuit
- Other Delicious Recipes
- 5-Ingredient Sourdough Drop Biscuits (No Rolling)
- Other Sourdough Recipes You'll Love
- Sourdough Ciabatta Bread
- Sourdough Discard Garlic Knots
- Sourdough Browned-Butter Blondies
Important Ingredients
- Sourdough discard adds the depth of flavor and helps create a tender biscuit.
- Flour provides structure, and all-purpose works best.
- Butter gives flakiness and flavor.
- Milk adds moisture and richness.
- Baking powder acts as a leavening agent to help the biscuits rise.
See recipe card for quantities.
Substitutions & Variations
- Gluten-free: Use a gluten-free all-purpose flour blend.
- Dairy-free: Substitute butter with a plant-based alternative and use dairy-free milk.
- Add-ins: Mix in shredded cheese, chopped herbs, or crispy bacon bits for extra flavor.
- Sweeten it: Add a handful of raisins or a sprinkle of cinnamon sugar on top before baking.
How to Make Sourdough Drop Biscuit
Step 1: Heat the oven to 400°F / 205°C and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt (Image 1).
Step 2: In a separate bowl, whisk the sourdough discard with the milk, keeping both cold (Image 2).
Step 3: Pour the wet mixture into the dry ingredients (Image 3) and stir just until everything is hydrated. The dough should still look a little rough.
Step 4: Slowly stream in the melted butter (Image 4) while giving the dough 5-8 gentle stirs. The cold liquid will form tiny butter flecks, which help keep the biscuits tender.
Step 5: Check the texture: it should be thick and spoonable, not runny. If it feels too stiff, add 10-20 g milk. If it seems too loose, chill the bowl for 10 minutes (Image 5).
Step 6: Use a medium scoop or two spoons to drop 12 mounds of dough onto the prepared baking sheet (Image 6).
Step 7: Bake for 15-20 minutes on the middle rack, until the edges are golden (Image 7). Transfer to a rack right away so the bottoms don't steam. (Optional: brush the tops with a little melted butter for a glossy finish.)
Step 8: Serve warm and enjoy (Image 8).
Hint: Let the oven fully preheat for 5-10 minutes before baking to ensure the biscuits rise evenly. Using cold butter helps create flaky layers. For easy cleanup, let the baking sheet cool slightly, then use a silicone spatula or a bristle-free brush to remove any stuck-on crumbs.
Baking Schedule
- A) Quick Same-Day (about 30-40 minutes total): Follow the Instructions as written and bake now.
- B) Overnight (More Flavor, Flexible Timing):
- Night: Mix flour + discard (+ extra discard if using) + 160 g milk + melted butter + salt just until combined. Cover (I use a shower cap/loose plastic bag) and rest 8-24 hours.
- Morning: If dough feels tight, stir in 15-30 g milk to return to thick scoopable. Sprinkle in baking powder, fold just to combine, scoop, and bake 15-20 min @ 400°F / 205°C.
💭Crucial Success Tips
- Don't overmix the dough; a few lumps are okay and nothing to worry about.
- Use cold butter for flakier biscuits.
- For a golden finish, brush the tops with melted butter before baking.
Recipe FAQs
Yes, but the texture may change. All-purpose flour gives the best balance of structure and tenderness.
Absolutely. Fold in shredded cheese, chopped herbs, or even crispy bacon for a flavorful twist.
Yes. Prepare the dough and refrigerate it overnight. Scoop onto the baking sheet covered with plastic wrap, then bake the next day as directed.
How To Store Sourdough Drop Biscuit
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.
Other Delicious Recipes
- Sourdough Ciabatta Bread
- Soft Sourdough Italian Milk Rolls
- Honey Oat Sourdough Sandwich Loaf
- Cinnamon Raisin Sourdough Bread
If you tried this 5-Ingredient Sourdough Drop Biscuits or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
5-Ingredient Sourdough Drop Biscuits (No Rolling)
Ingredients
- 280 g all-purpose flour
- 10 g baking powder use fresh
- 120 g sourdough discard 100% hydration
- 180 g milk start at 160 g; add to 180 g if needed, cold, or buttermilk
- 110 g butter melted
- 6 g fine sea salt not counted in the "5"
Instructions
- Heat the oven to 400°F / 205°C and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk the sourdough discard with the milk, keeping both cold.
- Pour the wet mixture into the dry ingredients and stir just until everything is hydrated. The dough should still look a little rough.
- Slowly stream in the melted butter while giving the dough 5-8 gentle stirs. The cold liquid will form tiny butter flecks, which help keep the biscuits tender.
- Check the texture: it should be thick and spoonable, not runny. If it feels too stiff, add 10-20 g milk. If it seems too loose, chill the bowl for 10 minutes.
- Use a medium scoop or two spoons to drop 12 mounds of dough onto the prepared baking sheet.
- Bake for 15-20 minutes on the middle rack, until the edges are golden. Transfer to a rack right away so the bottoms don't steam. (Optional: brush the tops with a little melted butter for a glossy finish.)
- Serve warm and enjoy.
Notes
- Leavening freshness = height. Flat biscuits are often stale baking powder or a cool oven; keep powder fresh and bake hot.
- Flour varies. If the batter creeps into a puddle after scooping, chill mounds 10 minutes before baking. If it stands up like clay, splash in milk 10-20 g.
- Milk vs buttermilk: Buttermilk gives a bit more tang; both work 1:1 by grams.
- Parchment + rack: Parchment prevents tough bottoms; cooling on a rack keeps them fluffy, both are called out in her cheddar method.
- Storage: Best day-of. Freeze baked biscuits in a bag; warm in a toaster oven.
Great recipe. I used 160 gr of milk and the consistency was perfect.
Hi Alisa, thanks for your feedback, I appreciate it!