Herb Garlic Sourdough Discard Drop Biscuits: The 20-Minute Flex Your Dinner Deserves

Forget babysitting dough or folding butter like a pastry chef on TV. These Herb Garlic Sourdough Discard Drop Biscuits come together fast, bake faster, and taste like you bribed a bakery. They’re crusty on the edges, tender inside, and unapologetically garlicky—in the best way.

Got sourdough discard hanging out in your fridge feeling useless? Boom: promotion to star player. You’ll want these with soup, with eggs, or just with butter and a moment of silence.

What Makes This Recipe So Good

• Zero rolling, zero cutting, zero drama. Drop biscuits mean you scoop and bake.

  That’s it.

• Garlic-herb flavor that hits. Fresh garlic, dried herbs, and a whisper of tang from sourdough discard create layers without effort.
• Fast from bowl to table. 10 minutes of prep, 12–15 minutes in the oven. Weeknight-proof.
• Waste not, snack more. It’s a smart, delicious way to use up sourdough discard instead of pitching it.
• Textural win. Buttery edges, fluffy centers, and steam pockets that beg for melted butter or honey.

Ingredients Breakdown

• All-purpose flour (2 cups) – The base. You can sub up to 25% with whole wheat for nuttier flavor.
• Baking powder (1 tablespoon) – Big lift for that biscuit puff.
• Baking soda (1/2 teaspoon) – Reacts with the acidic discard for extra rise and tenderness.
• Kosher salt (1 teaspoon) – Balances and brightens; reduce if using salted butter.
• Garlic (2–3 cloves, minced) or 1 teaspoon garlic powder – Fresh garlic = bold.

  Powder = mellow and uniform.

• Dried herbs (2 teaspoons total) – Think thyme, parsley, chives, or Italian seasoning. Fresh herbs? Use 2 tablespoons.
• Black pepper (1/2 teaspoon) – Optional but recommended for savory depth.
• Cold unsalted butter (1/2 cup, 1 stick) – Cold = flaky.

  Grated or cubed is fine.

• Sourdough discard (1 cup) – Unfed, 100% hydration. Adds tang and soft texture.
• Buttermilk (1/3–1/2 cup) – Start low, add as needed for scoopable dough. Milk + 1 teaspoon vinegar works too.
• Honey (1 tablespoon) – Optional, but a touch of sweetness makes the garlic pop.
• Melted butter (2 tablespoons) – For brushing tops post-bake.

  Garlic butter if you’re extra.

• Flaky salt (a pinch) – Optional finishing move for texture and sparkle.

Let’s Get Cooking – Instructions

1. Preheat and prep. Set oven to 425°F (220°C). Line a sheet pan with parchment. Cold ingredients = fluffier biscuits.
2. Mix dry team. In a large bowl, whisk flour, baking powder, baking soda, and salt.

   Stir in garlic, herbs, and pepper.

3. Cut in butter. Add cold butter. Use a pastry cutter, forks, or your fingertips to work it into pea-sized bits. Keep it cold—visible butter equals steam equals height.
4. Add the wet. Stir in sourdough discard, honey, and 1/3 cup buttermilk.

   Mix with a spatula just until combined. If it’s too dry to scoop, add more buttermilk 1 tablespoon at a time.

5. Check consistency. Dough should be thick, shaggy, and scoopable—not pourable, not crumbly. Overmixing makes tough biscuits, so keep it casual.
6. Drop it like it’s hot. Use a large spoon or scoop to drop 10–12 mounds onto the sheet pan, spacing about 2 inches apart.
7. Bake. Pop into the oven for 12–15 minutes until golden on the edges and lightly browned on top.
8. Finish strong. Brush hot biscuits with melted butter.

   Sprinkle flaky salt if you’re feeling fancy.

9. Serve. Let cool 5 minutes. Eat warm with salted butter, soup, or a fried egg. Try not to inhale them all—no promises.

Keeping It Fresh

• Room temp: Store in an airtight container up to 2 days.

  Reheat at 350°F for 5–7 minutes to revive the edges.

• Fridge: Up to 4 days, but they’ll firm up—reheat in the oven or toaster oven for best texture.
• Freezer: Freeze baked biscuits up to 2 months. Reheat from frozen at 350°F for 10–12 minutes.
• Make-ahead tip: Mix dry ingredients + cut in butter, then freeze the mixture. Add discard and buttermilk when ready to bake.

What’s Great About This

• Budget-friendly. Flour, butter, pantry herbs, and discard you already have.

  That’s a win.

• Flexible flavor. Garlic/herb is just the base coat—you can paint it however you like (see variations below).
• Beginner-proof. No kneading, no dough anxiety, no special tools.
• Instant upgrade. Turns canned soup or simple eggs into a meal that feels intentional.

Common Mistakes to Avoid

• Warm butter. If your butter melts before baking, you lose lift. Keep it cold; even chill the bowl if your kitchen runs hot.
• Overmixing. Stir just until no dry streaks remain. Smooth dough = tough biscuits.

  Shaggy is the goal.

• Too much liquid. If the dough spreads like pancake batter, you’ll get flat biscuits. Add flour 1 tablespoon at a time to correct.
• Skipping salt. Discard can be tangy but bland. Salt wakes everything up—don’t skimp.
• Low oven temp. You need that 425°F blast to set structure and crisp edges.

  Don’t underheat.

Different Ways to Make This

• Cheddar-Jalapeño: Add 1 cup sharp cheddar and 1–2 minced jalapeños. Finish with a lime butter brush for a little zing.
• Parmesan-Rosemary: Swap herbs for 1 tablespoon chopped rosemary and 1/2 cup grated Parm. Black pepper on top is chef’s kiss.
• Everything Bagel: Replace herbs with 2 teaspoons everything seasoning, brush with egg wash, and sprinkle extra mix before baking.
• Honey-Butter Brunch: Skip garlic, use chives only, and drizzle warm biscuits with hot honey.

  Serve with fried chicken if you’re living right.

• Gluten-light tweak: Sub 1/2 cup AP with fine rye or spelt for flavor. For gluten-free, use a 1:1 GF blend and add 1/2 teaspoon xanthan if your blend lacks it.
• Dairy-free: Use plant butter and unsweetened almond milk + 1 teaspoon vinegar. Texture stays surprisingly fluffy, IMO.

FAQ

Can I use active, fed starter instead of discard?

Yes, but expect a slightly less tangy biscuit and potentially a touch more rise.

If your starter is runnier than discard, reduce the buttermilk by 1–2 tablespoons.

Do I need buttermilk?

No. Use milk plus 1 teaspoon vinegar or lemon juice, stir, and rest 5 minutes. The acidity helps activate the baking soda and tenderizes the crumb.

How wet should the dough be?

Aim for thick and scoopable with rough edges.

If it spreads like cookie dough, it’s too wet; if it crumbles and won’t hold a mound, add a splash more liquid.

Can I make the dough ahead?

You can mix the dry ingredients and cut in butter ahead of time, then chill or freeze. Add discard and buttermilk right before baking for best lift.

Why did my biscuits bake up tough?

Most likely overmixing or warm butter. Mix gently, keep everything cold, and bake hot and fast.

Also, measure flour with a light hand—scoop and level.

How do I get taller biscuits?

Keep butter cold, don’t flatten the scoops, and make slightly taller mounds. A preheated sheet pan can also boost oven spring.

Can I use oil instead of butter?

You can, but you’ll lose the flaky pockets and buttery flavor. If you must, use 1/3 cup neutral oil and add 2 tablespoons grated Parmesan for richness.

My Take

These Herb Garlic Sourdough Discard Drop Biscuits are the kind of kitchen hack that makes you feel unstoppable.

They transform “leftover starter” into golden, fragrant comfort in under half an hour, with just enough tang and crunch to keep you reaching for one more. I keep a bag in the freezer for emergency carb situations—aka Tuesday. Serve them with tomato soup, pile them with ham and mustard, or hit them with hot honey and butter.

Simple, loud with flavor, and ruthlessly efficient—kind of the perfect biscuit, FYI.