Sourdough Pecan Drop Biscuits
Buttery, golden, and impossibly tender, these Sourdough Pecan Drop Biscuits are the perfect savory-sweet addition to your baking repertoire. Featuring the nutty richness of toasted pecans and the subtle tang of sourdough discard, these biscuits deliver big flavor without the fuss of rolling or cutting dough. A touch of vanilla and a lightly crisp exterior make them equally at home on a breakfast table or paired with an afternoon tea. Ready in just 30 minutes, these easy drop biscuits are a wonderful way to repurpose sourdough discard while creating a melt-in-your-mouth treat. Serve warm with butter, honey, or your favorite jam for an irresistible homemade delight!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar
- 0.5 cups Unsalted butter, cold and cubed
- 1 cups Sourdough discard
- 0.25 cups Whole milk
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped pecans, toasted
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar to evenly combine the dry ingredients.
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the toasted pecans to evenly distribute them throughout the mixture.
In a separate small bowl, whisk together the sourdough discard, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry mixture. Using a spatula or wooden spoon, fold everything together just until a sticky dough forms. Be careful not to overmix.
Using a large spoon or an ice cream scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on the edges and slightly firm to the touch.
Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm with a pat of butter, honey, or your favorite jam. Enjoy!
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 3752 mg | 163% | |
| Total Carbohydrate | 316.3 g | 115% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 21.1 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 223 mg | 17% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
