Sourdough Drop Biscuits

It’s Sunday morning, and, like every day, your sourdough starter is demanding some attention. Sourdough bread? Of course, always an option. But how about something more straightforward, something that comes together in less than an hour but tastes like it took all morning? Enter our humble friend the drop biscuit: a ruffian compared to a proper laminated biscuit, but in its simplicity lies its charm. A rough mix of simple ingredients—which you likely already have in your fridge right now—results in a versatile biscuit that’s as good on its own as it is with a spot of butter and jelly. It can be a landing pad for a few scoops of summer ice cream or the base for strawberry shortcake. I like to use buttermilk for the liquid in these biscuits because of the added tangy flavor, but you could substitute the 140 grams of buttermilk for 70 grams of whole milk plus 70 grams of heavy cream or all full-fat yogurt. This recipe makes 8 rather large biscuits; if you’d like smaller biscuits, use a smaller cookie scoop to make 12 smaller mounds of dough spaced evenly on the sheet pan. Be sure to adjust the baking time to suit: Smaller biscuits will bake faster, so I’d bake them for 18 to 20 minutes total. Grab your pourable mixing bowls, and let’s get baking!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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