5-Ingredient Sourdough Drop Biscuits (No Rolling)

Fluffy, buttery sourdough drop biscuits made with just 5 main ingredients, no rolling required, perfect for a quick breakfast or snack.

Prep Time 15

Cook Time 20

Total Time 35

Servings 12 medium biscuits

Calories 169

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.

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.

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