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Simple Sourdough Drop Biscuits

February 9, 2011

This week’s sourdough recipe was definitely an experiment. I decided to make drop biscuits because a)i did not have time to wait for anything to rise and b)they are really quick and easy. But for some reason, every recipe I found for sourdough biscuits took over 2 hours. I finally found one that used vegetable oil…which I am out of. So I decided to use the basic idea of that recipe and substitute olive oil and butter for the vegetable oil. I also added baking soda, because I am not as confident in my sourdough’s rising capabilities as other sourdough bakers seem to be.

I made drop biscuits, and decided to add some feta cheese and garlic flavor to them, because the garlic sounded nice and I have a lot of feta to use up. If you don’t want to use feta or garlic powder, they can be left out.

Sourdough Drop Biscuits:

1 cup all purpose flour

½ tsp baking soda

¼ tsp salt

¼ tsp garlic powder

2 Tbsp olive oil

2 Tbsp melted butter

1 cup sourdough starter

¼ cup crumbled feta cheese (or any kind of cheese..or no cheese)


Preheat the oven to 425F.

Mix flour, baking soda and salt and garlic powder in a bowl, add starter, oil and butter and stir until no a smooth batter forms. It should be almost like cookie dough, but depending on your starter you might need to add more flour or a little bit of water. If you’re including cheese, fold it in at this point. Drop batter onto a greased cookie sheet about 1 inch apart. I made 8 biscuits, so I eyeballed about ¼ cup batter for each one.

Bake them for 10-15 minutes, or until they are golden.

While these do not hold a candle to the sensational flaky buttermilk biscuits of the South, they are great! The olive oil definitely comes through and the hint of garlic is perfect. I think the feta is an excellent flavor as well, though I am sure other types of cheese would be good too.

I made these to eat with a curried lamb stew that Mom made (another from my freezer collection).

^The cat, basking in the smell of baking biscuits (and hoping for pets).


One Comment leave one →
  1. Momzilla permalink
    March 6, 2011 1:11 pm

    Since your father has been re-visiting his low-carb diet again, I have not made sourdough for several weeks. I do not like just feeding the mixture without baking anything. Your drop biscuits inspired me. Carb-a-phobes beware…I was making biscuits! I liked a lot of things about the recipe, especially the simple list of ingredients and the no waiting for anything to rise. Since I saw the recipe, I had decided to take your basic recipe and amend it to make pesto drop biscuits, using one of my home made pestos (from my home grown basil.) They are vacuum packed in ½ cup portions and I always have some in my freezer. Flavors vary from the standard pine nut pesto to walnut kalamata pesto and pecan sun dried tomato pesto. I began using alternate nuts after you sister suffered “pine-nut mouth” for 10 days from a restaurant salad. I have to say….your basic biscuit recipe is amazing with lots of room to get creative. The dough began to bubble and puff wile I was mixing. I now understand the Southern cooks cautioning not to “over work” biscuit dough. You want to mix it…and get it on the cooking sheet as fast as possible. They rose very nicely, but I might try to put them closer together next time, to see if they will rise even higher. As you said…not “flakey” like a typical southern biscuit, but a great darn biscuit never-the-less. I guarantee if you had spent the day walking next to a covered wagon in the dust behind a team of oxen, sourdough biscuits would taste like a piece of Heaven!

    Pesto Sourdough Biscuits:

    1 cup all purpose flour
    ½ tsp baking soda
    1/4 tsp salt
    2 Tbsp melted butter
    1 cup sourdough starter
    ½ cup pesto

    Follow the directions for the sourdough drop biscuits, adding the pesto last. Do not overwork. I ended up with 12 nice size biscuits.

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