Easy Gluten-Free Sourdough Discard Drop Biscuits
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 30 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.
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
Dairy-Free: use dairy-free milk, we like to use cashew milk. Also, use dairy-free butter, we like to use Earth Balance.
Gluten-Free flour: I like to use King Arthurs or Bobs Red Mill for this recipe.
Storage: Keep in an airtight container in fridge for up to a week. Freeze baked biscuits for a couple months and reheat in oven.
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