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Sourdough Drop Biscuits with Greek Feta & Sun-dried Tomatoes

Trio of 3 Sourdough Drop Biscuits on a turquoise plate

These sourdough drop biscuits with Greek feta cheese and sun-dried tomatoes are a product of quarantine boredom. And they’re perfect for all that discard you’ve got from your own boredom-induced sourdough baking.

Don’t want to read through the story behind the biscuits? Skip down to the recipe.

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Like everyone else it seems, we’re making sourdough at home. Or, I should say, my husband is making sourdough.

I don’t bake.

I used to, kinda. And this recipe started with one I concocted way back in 2012 when I was a food blogger.

So like everyone else who is baking at home, we have a lot of sourdough discard each week. And we’ve been looking for ways to use this up. So far we’ve made pizza, pancakes, and now, drop biscuits.

When Ryan asked me what he should do with that week’s sourdough discard, I asked if he could adapt my recipe to include it. He likes a challenge, so it was game on!

To be truthful, I didn’t witness a single solitary bit of this baking adventure. Everything I’m about to tell you was relayed by the Resident Baker/Engineer. I’m just along for the ride.

I can tell you that the recipe is super easy. Unlike most baking recipes, you don’t have to be exact about the ingredients. This is a pretty loose and fancy free recipe.

You can kind of just throw everything together and bake!

Obviously these are savory drop biscuits. What I really like about this recipe is that it’s easy and uses Greek yogurt. Along with the sourdough discard, this lends an extra tanginess I enjoy.

The addition of the sun-dried tomatoes, feta cheese, and dried basil amps up the flavor.

This does call for sugar-free Greek yogurt, if you can find it. I’d highly recommend looking in Middle Eastern stores for this, as your typical supermarket mostly stocks sugar-laden yogurts.

We make our own in the Instant Pot, following This Old Gal’s recipe. You could alternatively simply leave it out completely but you’ll want to sub in some milk or other liquid to compensate.

As I understand it, my husband used a quarter-cup ice cream scoop to drop these on the baking sheet. That’s a big biscuit! And that means your yield will only be about 12 biscuits. Want more? Use a smaller scoop (or a spoon).

Using a spoon will also give you those great rustic edges…notice how these are all smoother than a typical drop biscuit?

Sourdough Drop Biscuit in parchment-lined pan

Trust me, you’re going to want more! These only lasted long enough to get their pictures taken and then they were delicious history. We devoured them all in less time than it took to write this blog post.

These sourdough drop biscuits are a perfect accompaniment for breakfast. I slathered mine with truffle butter and then plopped a poached egg on it.

Food heaven!!

Greek Feta & Sundried Tomato Sourdough Drop Biscuit split open with a poached egg in the middle

I get hungry again just looking at that picture. I gotta request more of these for this weekend!!

What if you haven’t yet dived into sourdough baking and don’t have a discard? You then have two options: make one or leave it out!

If you want to leave it out, then you can add in a little more flour and a couple of eggs. I’ve noted that in the recipe below.

But if you do want the sourdough version, how do you get a sourdough discard? They’re really simple to make.

You’ll need equal parts flour and water. To activate it and encourage it to grow, you feed it more flour and water every day, after discarding some portion of the original mixture. That’s the discard!

Here are some resources for making your own (you can also simply order starter online too!). It takes a few days to get started:

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Sourdough Drop Biscuits with Greek Feta & Sun-dried Tomatoes

A quick and economical way of using up sourdough discard with feta and sundried tomatoes for a little extra savory zing.
Prep Time10 mins
Cook Time20 mins
Course: Appetizer
Cuisine: American
Keyword: biscuit, easy, sourdough discard
Servings: 12 large biscuits
Author: Paulette Erato

Ingredients

  • 1.5 cups flour
  • 1 cup sourdough discard
  • 1/2 cup Greek yogurt sugar-free if possible
  • 1/4 cup butter cold and cubed
  • 2 cloves garlic minced
  • 1/3 cup sun-dried tomatoes chopped
  • 1/2 cup feta crumbled
  • 1 tbsp dried basil
  • 2.5 tsp baking powder
  • 1/2 tsp salt
  • spray oil

Instructions

  • Preheat the oven to 400° F (204° C).
  • Spray the frying pan with oil (or use a tsp of olive oil). Once hot, fry the minced garlic for about 30 seconds. Allow to cool.
  • In a bowl, combine the Greek yogurt and sourdough discard.
  • In a separate bowl, whisk together flour, salt, baking powder. Add the cubed butter to coat it.
  • Fold the Greek yogurt and sourdough discard into the dry ingredients. Then add the tomatoes, herbs, and feta.
  • Stir together until it just comes together (about the consistency of Play-Doh). You can knead it if you want to, but try not to melt the butter.
  • Drop spoonfuls of the mixture on top of a parchment-lined baking sheet. Bake for 20 minutes.
  • Allow to cool on a wire rack for about 5 minutes before eating.

Notes

If you don’t have sourdough starter, that’s okay. Use 2 cups of flour and add 2 eggs instead.
For consistent sizing, you could use an ice cream scoop.
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Karey

Just to clarify, what I call biscuits, Americans call cookies; and what Americans call biscuits I call scones. I have trouble baking good scones, but no problem with cookies. On the other hand I like recipes that use my sourdough discard. But a scone recipe requires quite different handling to a cookie recipe, and I am far less confident about the outcome. Can you clarify your terminology so I know what I am in for. 🤪😅