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.
Servings: 12 large biscuits
Equipment
- oven
- baking sheet
- frying pan
- parchment paper
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 garlic, 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.