There’s something about a simple Southern dinner—especially one that doesn’t require perfection to feel special.

These sourdough discard drop biscuits are exactly that. No rolling, no cutting, no fuss. Just a bowl, a spoon, and a hot oven.

They’re soft on the inside, golden on the edges, and have just the slightest tang from the sourdough that makes them taste like they took far more effort than they did.

Serve them alongside a pot of Brunswick stew, and you have the kind of meal that feels both comforting and quietly elegant.

Tools I Used

• Electric Mixer
• Measuring Cups
• Measuring Spoons
• Cast Iron Skillet

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Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 tbsp sugar (optional, but recommended)
• ½ cup melted butter
• 1 cup sourdough discard
• ¼–½ cup milk or buttermilk

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Instructions

1. Preheat oven to 425°F
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar
3. Stir in melted butter and sourdough discard
4. Add milk gradually until a thick, scoopable dough forms
5. Drop spoonfuls of dough onto a baking sheet or into a cast iron skillet
6. Bake for 12–15 minutes, until golden brown
7. Brush tops with melted butter and serve warm

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Tips for the Best Biscuits

• Don’t overmix—keep the dough rustic
• Use a cast iron skillet for crisp, golden edges
• For softer biscuits, place them closer together
• Add cheddar or herbs for a savory variation

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What to Serve with Them

These biscuits were made for:

• Brunswick stew
• Chili
• Roast chicken dinners
• Or simply warm with butter and honey

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A Note from Me

There’s a certain beauty in meals that don’t try too hard.

I used cheddar cheese and rosemary from my patio herb garden and they were so flavorful. This is the kind of recipe you make on an ordinary evening—but it ends up being the one everyone remembers.

XOXO — Scarlett

DISCLAIMER –
I use some affiliate links. This does not change the way you buy. It just means that a small amount of commission goes to me when you shop through my links. As always, I only recommend what I would use. Merci!