Recipe by LoriLee in TX
I used to help out in my Sunday School teacher's ranch kitchen during roundup time. She always made these quick and easy sourdough-like rolls. They are great made up and used immediately or kept in the fridge and used several days later. She called them "Dee Davis Sourdough Biscuits" after the man who gave her the recipe.
Top Review by Acerast
My kids really liked these. I like making things from scratch but always seem to be in a hurry so I gravitated to this recipe because it could be made ahead. I stirred these up earlier in the day and rolled them out at supper time. This worked great, they were yummy and the family wanted more! Thanks LoriLee in Tx.
- 1 cup warm water
- 1⁄4 ounce yeast
- 3⁄4 cup white sugar
- 3⁄4 cup oil
- 2 cups buttermilk
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons baking powder
- 6 cups flour
- bacon drippings, if desired
Directions See How It's Made
- In very large bowl, add water and sprinkle yeast over the top. Allow to set about 5 minutes until mixture is bubbly.
- Add sugar, oil, buttermilk. Mix well.
- Add 3 cups flour, salt, soda, and baking powder. Mix well. Then add rest of flour. Mixture will be thin.
- Cover and place in fridge until ready to use. (Mixture thickens up.)
- To use: On floured counter, place desired amount of dough. Sprinkle top with flour and flatten to about 1/2 inch. Use biscuit cutter dipped in flour, or a sharp knife dipped in flour and cut into wedges or squares.
- Place rolls on well greased baking sheet or pan. Bake at 350-400 degrees for about 15-20 minutes.
- If you like the old-fashioned way, use melted bacon drippings in your pan to dip and turn the rolls in before baking. This is how we made them on the ranch.