Herb Garlic Sourdough Discard Drop Biscuits
These flaky, golden herb garlic sourdough discard drop biscuits turn your extra starter into buttery, tender biscuits packed with fresh herbs and roasted garlic flavor. They’re incredibly easy to make—no rolling or cutting required.
Perfect for weeknight dinners, holiday gatherings, or whenever you’re craving warm, homemade biscuits without the fuss. The sourdough discard adds a subtle tang that pairs beautifully with the savory herbs.
You’ll love how quickly these come together. From bowl to table in under 30 minutes, these biscuits are about to become your new favorite way to use sourdough discard.
Why You’ll Love This Recipe
These drop biscuits are the ultimate beginner-friendly recipe. No kneading, no rolling pin, no biscuit cutters—just mix, scoop, and bake. They’re perfect for busy weeknights when you want something homemade but don’t have time for complicated recipes.
The sourdough discard creates the most amazing texture—tender and fluffy on the inside with crispy, buttery edges. Plus, you’re reducing food waste by using up that discard you’d normally toss.
The combination of fresh herbs and roasted garlic makes these biscuits restaurant-quality. They pair perfectly with soups, stews, pasta, or simply slathered with butter.
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Ingredients You’ll Need
Dry Ingredients:
Wet Ingredients:
Herb Garlic Sourdough Discard Drop Biscuits
Course: BreakfastCuisine: AmericanDifficulty: Easy12
biscuits10
minutes18
minutes28
Fluffy, buttery drop biscuits made with sourdough discard, fresh herbs, and roasted garlic. No rolling required—just mix, scoop, and bake for the easiest homemade biscuits ever.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon garlic powder
½ cup cold butter, cubed
½ cup sourdough discard (unfed, straight from fridge)
¾ cup cold buttermilk
3 tablespoons fresh herbs, minced (parsley, chives, dill, or rosemary)
4-5 roasted garlic cloves, mashed
2 tablespoons melted butter (for brushing)
Directions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
- Add cold butter cubes to the flour mixture. Use a pastry cutter or fork to cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces.
- In a separate bowl, mix together sourdough discard, buttermilk, fresh herbs, and mashed roasted garlic.
- Pour wet ingredients into dry ingredients. Stir gently with a wooden spoon just until combined—don’t overmix. The dough will be thick and slightly shaggy.
- Using a large cookie scoop or ¼ cup measure, drop mounds of dough onto prepared baking sheet, spacing them 2 inches apart.
- Bake for 15-18 minutes until tops are golden brown and biscuits are cooked through.
- Remove from oven and immediately brush tops with melted butter. Serve warm.
Notes
- Sourdough Discard: Any discard works—fed, unfed, refrigerated, or room temperature. The recipe isn’t picky.
Buttermilk Substitute: Mix ¾ cup milk with 2 teaspoons white vinegar or lemon juice. Let sit 5 minutes before using.
No Roasted Garlic? Substitute with 2 cloves fresh minced garlic or increase garlic powder to 1 teaspoon. - Make Ahead: Mix dry ingredients and cut in butter the night before. Store in refrigerator, then add wet ingredients when ready to bake.
Herb Variations: Try rosemary and thyme for heartier dishes, or basil and oregano for Italian-inspired meals.
Freezing: Freeze unbaked biscuits on a tray, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to baking time.
| Nutrient | Per Serving |
|---|---|
| Calories | 180 kcal |
| Total Fat | 9 g |
| Sugars | 1 g |
| Protein | 4 g |
| Dietary Fiber | 1 g |
How to Make Herb Garlic Sourdough Discard Drop Biscuits
Prepare the Base: Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
Mix the Dough: Add cold butter cubes to the flour mixture and cut in using a pastry cutter or fork until it resembles coarse crumbs. Stir in the sourdough discard, buttermilk, minced herbs, and mashed roasted garlic just until combined—don’t overmix.
Bake to Perfection: Use a large cookie scoop or spoon to drop mounds of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes until golden brown on top. Brush with melted butter immediately after removing from the oven.
Tips for the Best Biscuits
Keep Everything Cold: Cold butter is the secret to flaky biscuits. Work quickly and don’t let the butter warm up. If your kitchen is hot, pop the flour mixture in the freezer for 5 minutes before adding the wet ingredients.
Don’t Overmix: Stir just until the ingredients come together. You should still see small streaks of flour and butter—this creates those beautiful flaky layers. Overmixing leads to tough, dense biscuits.
Customize Your Herbs: Mix and match fresh herbs based on what you have. Rosemary and thyme are perfect for hearty meals, while dill and chives shine with lighter dishes. Dried herbs work too—use one-third the amount.
Storage and Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. They’re also freezer-friendly for up to 3 months.
To reheat, wrap in foil and warm in a 350°F oven for 10 minutes. You can also microwave individual biscuits for 15-20 seconds, though they won’t be quite as crispy.
For frozen biscuits, thaw overnight in the refrigerator before reheating. Or bake them straight from frozen—just add 3-5 minutes to the original baking time.
Serving Suggestions
These herb garlic sourdough discard drop biscuits are incredibly versatile. Serve them alongside creamy tomato soup, hearty beef stew, or your favorite chili for the ultimate comfort meal.
They’re also perfect for breakfast or brunch. Split them open and top with scrambled eggs, crispy bacon, and cheese for a delicious breakfast sandwich.
Make them the star of your bread basket at dinner parties. They pair beautifully with roasted chicken, grilled steak, or pasta dishes. Don’t forget the butter!
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, absolutely! Active starter works just as well as discard in this recipe. The biscuits may have a slightly more pronounced tangy flavor, but they’ll still be delicious and fluffy.
Why are my biscuits flat and dense?
This usually happens when the butter gets too warm or the dough is overmixed. Make sure your butter stays cold and mix just until ingredients are combined. Also check that your baking powder isn’t expired—it loses potency over time.
Can I make these biscuits dairy-free?
Yes! Substitute the butter with cold vegan butter or coconut oil (solid, not melted). Replace buttermilk with non-dairy milk mixed with 2 teaspoons of vinegar. The texture will be slightly different but still delicious.
