Simple Sourdough Drop Biscuits
This week’s sourdough recipe was definitely an experiment. I decided to make drop biscuits because a)i did not have time to wait for anything to rise and b)they are really quick and easy. But for some reason, every recipe I found for sourdough biscuits took over 2 hours. I finally found one that used vegetable oil…which I am out of. So I decided to use the basic idea of that recipe and substitute olive oil and butter for the vegetable oil. I also added baking soda, because I am not as confident in my sourdough’s rising capabilities as other sourdough bakers seem to be.
I made drop biscuits, and decided to add some feta cheese and garlic flavor to them, because the garlic sounded nice and I have a lot of feta to use up. If you don’t want to use feta or garlic powder, they can be left out.
Sourdough Drop Biscuits:
1 cup all purpose flour
½ tsp baking soda
¼ tsp salt
¼ tsp garlic powder
2 Tbsp olive oil
2 Tbsp melted butter
1 cup sourdough starter
¼ cup crumbled feta cheese (or any kind of cheese..or no cheese)
Preheat the oven to 425F.
Mix flour, baking soda and salt and garlic powder in a bowl, add starter, oil and butter and stir until no a smooth batter forms. It should be almost like cookie dough, but depending on your starter you might need to add more flour or a little bit of water. If you’re including cheese, fold it in at this point. Drop batter onto a greased cookie sheet about 1 inch apart. I made 8 biscuits, so I eyeballed about ¼ cup batter for each one.
Bake them for 10-15 minutes, or until they are golden.
While these do not hold a candle to the sensational flaky buttermilk biscuits of the South, they are great! The olive oil definitely comes through and the hint of garlic is perfect. I think the feta is an excellent flavor as well, though I am sure other types of cheese would be good too.
I made these to eat with a curried lamb stew that Mom made (another from my freezer collection).
^The cat, basking in the smell of baking biscuits (and hoping for pets).