Sourdough Pecan Drop Biscuits
- Ready In:
- 27mins
- Ingredients:
- 12
- Yields:
-
12-15 biscuits
ingredients
- 1 1⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 1⁄2 tablespoons sugar
- 1⁄4 cup shortening
- 1⁄2 cup finely chopped pecans
- 1 egg, beaten
- 1 cup sourdough starter
- 1⁄4 cup melted butter or 1/4 cup margarine
- 2 tablespoons sugar
- 1 teaspoon cinnamon
directions
- Mix together flour, baking powder, salt, baking soda and 1 1/2 Tbsp sugar.
- Using a pastry blender or fork, cut in shortening until mixture remsembles coarse crumbs.
- Stir in pecans.
- Add beaten egg to sourdough starter and add all at once to dry mixture, stirring with a fork just until mixed.
- Drop by heaping spoonfuls onto greased baking sheet.
- Bake at 425 degrees F for 10 to 12 minutes or until golden brown.
- Immediately upon removing from oven, brush with melted butter and sprinkle with with a mixture of the remaining sugar and cinnamon.
- You could drizzle with a powdered sugar glaze instead of the cinnamon-sugar topping, if desired.
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Reviews
-
I will try these again, but next time I will reduce the baking powder to half as I could taste it in them. I also think they would be better with 1/2-1 teaspoon cinnamon added to the dough. With these two modifications I'm sure they would be great with a caramel glaze, icing drizzled on top, or the suggested butter & cinnamon/sugar topping. Thanks for sharing this recipe Donna!
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I have made these to bring to work multiple times and I always get rave reviews. I usually use walnuts instead of pecans due to the cost difference, and I always add about 1 tsp of cinnamon and 2 tbsp more sugar to the dough. To make them extra-good I do the cinnamon-sugar-butter topping, then once they cool top them with a vanilla glaze (I use the one from Betty Crocker) and drizzle over top - they look pretty and they're always gone by mid-day!
Tweaks
-
I have made these to bring to work multiple times and I always get rave reviews. I usually use walnuts instead of pecans due to the cost difference, and I always add about 1 tsp of cinnamon and 2 tbsp more sugar to the dough. To make them extra-good I do the cinnamon-sugar-butter topping, then once they cool top them with a vanilla glaze (I use the one from Betty Crocker) and drizzle over top - they look pretty and they're always gone by mid-day!
RECIPE SUBMITTED BY
Donna M.
Billings, Montana