Before we even get into the recipe, I have to say—thank you. Thank you for valuing simple, resourceful, flavor-packed baking just as much as I do. These biscuits? They’re a testament to making the most out of what we have—like that jar of sourdough discard hanging out in your fridge. You’re going to fall in love with how easy (and delicious) these little golden drop biscuits are.
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Why You’ll Love These Drop Biscuits
These Herb & Garlic Sourdough Discard Drop Biscuits are like comfort food with a clever twist. They’re:
- Tender and fluffy on the inside, with crispy, golden edges.
- Infused with the cozy richness of garlic and herbs.
- A zero-waste win, thanks to that sourdough discard.
- Ridiculously simple—no rolling or cutting, just drop and bake.
- Perfect as a sidekick to soup, salad, or starring on a brunch table.
The taste? Savory, buttery, gently tangy, and packed with warm herbaceous notes. They smell like a rustic bakery hugged by a garden—seriously, the aroma alone is worth making them.
🛒 Ingredients You’ll Need
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1 tsp dried mixed herbs (think thyme, parsley, or an Italian blend)
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup sourdough discard (unfed is fine!)
- 1/3 cup buttermilk (or milk + 1 tsp vinegar or lemon juice)
- Optional: 2 tbsp chopped fresh chives or parsley
- Optional topping: melted garlic butter or extra herbs
🧰 Tools You’ll Need
- Mixing bowl
- Whisk and spoon
- Pastry cutter (or your fingers!)
- Baking sheet
- Parchment paper or cooking spray
- Pastry brush (optional, for garlic butter)
🌿 Ingredient Additions & Swaps
- No buttermilk? Just mix 1/3 cup milk with 1 tsp vinegar or lemon juice. Let it sit for 5 minutes.
- Add cheese: Fold in 1/4 cup shredded cheddar or parmesan.
- Extra heat? Add a pinch of red pepper flakes or cracked black pepper.
- Fresh herbs > dried herbs: Feel free to go all in on chopped fresh rosemary, thyme, or dill.
👩🍳 How to Make These Biscuits
Step 1: Prep
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment or grease lightly.
Step 2: Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and dried herbs.
Step 3: Cut in Butter
Add the cubed cold butter. Use a pastry cutter or your fingertips to rub it in until the mix looks crumbly with small bits of butter—pea-sized is perfect.
Step 4: Add Wet Ingredients
Stir in the sourdough discard and buttermilk just until it comes together. Fold in the fresh herbs if using. The dough should be thick and a little sticky.
Step 5: Drop & Bake
Scoop large spoonfuls onto your baking sheet—aim for 8–10 biscuits. Bake for 12–15 minutes, or until golden on top and crisp around the edges.
Step 6: Optional Garnish
While still warm, brush with melted garlic butter and a pinch of extra herbs. It’s magic.
🍲 What to Serve with These Biscuits
- Tomato or roasted garlic soup
- A big leafy green salad
- Scrambled eggs and crispy bacon
- As the base for a breakfast sandwich
- Or just… warm, with salted butter. Perfection.
💡 Tips for Success
- Don’t overmix! Gently stir until just combined to keep them fluffy.
- Cold butter = flaky texture. Don’t let it melt before baking.
- Adjust dough texture with a splash more milk if it’s too stiff.
- Fresh herbs? Stir them in just before baking to keep them vibrant.
📦 Storage Instructions
Room temperature: Store in an airtight container for 2 days.
Refrigerate: Up to 5 days.
Freeze: Freeze baked biscuits for up to 3 months. Reheat in the oven at 350°F until warm.
ℹ️ General Info
These are technically “quick biscuits,” meaning they rise from baking powder and soda rather than yeast. The sourdough discard adds that gentle tang while keeping them moist and tender. Drop biscuits differ from rolled ones because there’s no shaping—just scoop and bake!
❓ Frequently Asked Questions
Can I use fed sourdough starter?
Yes! It will work fine, though the tang might be milder.
What if I don’t have herbs?
They’ll still taste great with just garlic powder, or try mixing in cracked pepper or smoked paprika.
Can I make these vegan?
You can try vegan butter and plant-based milk with vinegar. Texture may vary slightly, but it should still work.
✨ Conclusion
There’s something so satisfying about baking these Herb & Garlic Sourdough Drop Biscuits—it’s quick, cozy, and a bit magical. Whether you’re using up discard or just need a comforting side in a flash, these little golden domes have you covered. Anything but boring!!
Craving more peachy, savory bakes? Check out these ideas next:
- Savory Peach & Cheddar Scones
- Peach Glazed Roast Chicken
- Peach & Herb Buttermilk Cornbread
📸 Let’s Share!
If you make these biscuits, I need to see them! Tag your creations on Pinterest or drop a review in the comments below. Let’s inspire each other one flaky, herb-garlicky bite at a time.
🔢 Nutritional Info (Per Biscuit – Approximate)
- Calories: 130
- Fat: 8g
- Carbs: 14g
- Protein: 2g
- Fiber: 1g
- Sodium: 180mg
(Nutrition may vary slightly based on substitutions or add-ins.)
Happy baking, friend 🧄🌿
