Sourdough Drop Biscuit Egg Breakfast
So easy, delicious & uses discard!
This quick and easy breakfast uses mostly your Sourdough Discard and you can create different breakfast versions using eggs, sausage, bacon, or veggies. It’s a great one to use your cast iron skillet as well. Let’s learn how to make a Sourdough Drop Biscuit Breakfast for your next breakfast. Our favorite way is biscuit, sausage, egg and then cheese.
Ingredients:
- 1.5 Cups Discard <– Learn how to make your own sourdough starter!
- ½ Cup Flour
- 2 Tablespoons Lard/Butter <– Make Your Own
- ¼ Cup Honey
- 1 Teaspoon Salt
- ½ Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 10-12 Eggs
- Cooked Sausage or Bacon
- Veggies Diced
- Cheese <– Make Your Own
10 inch cast iron pan fits this recipe perfect <– grab from Amazon
Directions:
1. Preheat oven to 350 degrees with your Cast Iron Skillet 3 tablespoons of butter and remove once melted.
- Mix together the discard, flour, lard/butter, honey, salt, baking soda & baking powder and stir well with a spoon.
- Pour the dough mix into your cast iron skillet and place in the oven for 15 minutes. This will create your biscuit, it will be 1 large biscuit that spreads smoothly into your cast iron skillet. And the thickness will depend on your starter and how thick or watery that was to begin with.
- Meanwhile scramble your eggs in a bowl and place your desired veggies with some S&P.
- After the dough has been baked increase oven to 375 Degrees, and poke a few holes in your biscuit using a fork or spoon. This creates pockets for the egg to go into. Place your meat choice on top and pour your scrambled eggs on top. Sprinkle cheese on top and place back in the oven.
- Bake for 20-25 minutes or until done. The top will be golden and no longer jiggly.
- Serve warm
Click on an image to get started!
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