Gluten-Free Sourdough Discard Drop Biscuits
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These Gluten-Free Sourdough Discard Drop Biscuits are soft, fluffy, and perfectly golden on the outside with that subtle sourdough tang that makes them extra special. They’re incredibly easy to make—just mix, scoop, and bake—and in about 25 minutes you’ll have warm, buttery biscuits ready for honey, jam, or a little butter. And if you need them dairy-free? That’s an easy swap too.
If you don’t have a gluten-free sourdough starter and want to know every simple step to success, check out my Gluten-Free Sourdough Guide!
Why You’ll Love These Biscuits
- Perfect way to use up gluten-free sourdough discard
- Ready in about 30 minutes
- No shaping required — just drop and bake
- Soft and fluffy with lightly crisp edges
- Easily made dairy-free
These are the kind of biscuits that feel rustic and homemade in the best way.
What Makes Them Special
Using sourdough discard adds a gentle tang and depth of flavor you just don’t get from traditional biscuits. It doesn’t make them sour — just balanced and flavorful. Plus, it helps create a softer crumb and beautiful texture.
Because they’re drop biscuits, you don’t have to worry about overworking the dough. That means less stress and more reliable results.
How to Make Them Dairy-Free
If you’re avoiding dairy, this recipe adapts perfectly:
- Swap butter for a high-quality plant-based butter. We love to use Earth Balance.
- Use unsweetened almond milk, oat milk, or another neutral non-dairy milk, but our favorite is cashew milk.
They’ll still bake up fluffy and golden with that same delicious texture.
Tips for Perfect Gluten-Free Biscuits
Don’t overmix. Stir just until combined to keep them tender.
Scoop generously. A large cookie scoop helps keep them evenly sized. I like to do about a 1/4 cup size of dough mound. But honestly, I just eyeball it half the time and just use my hand. It’s drop biscuits…keep it simple.
Bake until golden. Lightly browned tops mean they’re perfectly done & ready for a brush of melted butter.
Serve warm. Biscuits are always best fresh from the oven, but these freeze well too. Just reheat in the oven.
Serving Ideas
These biscuits are incredibly versatile. We make these biscuits constantly, especially since they only take 25-30 minutes to make. We like to serve them:
- Alongside soups and stews
- With eggs and breakfast sausage or this Breakfast Casserole
- Split and topped with jam or apple butter
- Drizzled with honey and flaky salt
- Add an extra tablespoon of sugar to the dough for a sweeter biscuit & use them as the base for gluten-free strawberry shortcake…it’s incredible tasting.
They’re simple, cozy, and exactly the kind of recipe you’ll want to keep in your weekly rotation.
More Recipes You’ll Love:
- Gluten-Free Sourdough (learn every simple step to make your starter & loaf)
- Double Chocolate Gluten-Free Zucchini Bread
- Gluten-Free Breakfast Casserole
- Gluten-Free Ooey-Gooey Cinnamon Rolls
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Easy Gluten-Free Sourdough Discard Drop Biscuits
Ingredients
- 2 cups Gluten-Free flour blend (I like to use King Arthurs)
- 1 tbsp baking powder
- 1/2 tbsp baking soda
- 1/2 tsp salt
- 2 tsp whole psyllium husk (different than powder)
- 1 tbsp sugar (add 1 extra tbsp for sweeter biscuits)
- 8 tbsp butter, melted (we use DF Earth Balance)
- 1 egg
- 2/3 cup gluten-free sourdough starter discard
- 2/3 cup milk (we like to use cashew milk)
- 2 tsp apple cider vinegar
Instructions
- Preheat the oven to 400F. Line a baking a sheer with parchment paper or prepare a cooking stone.
- In a large mixing bowl, whisk the gluten-free flour, baking powder, baking soda, salt, whole psyllium husk, and sugar together.
- Next, add in the melted butter, egg, milk, starter, and apple cider vinegar. Mix until a thick dough forms.
- Spoon about a 1/4 cup of dough onto the prepared baking sheet making biscuits sit about 2 inches apart.
- Bake for about 15 minutes or until the tops are golden brown and cooked through. Brush with melted butter, if desired.
Notes
This post may contain affiliate links. Please read our disclosure policy.
