Amazing and simple recipe, why fix something when it's not broken? I always have sourdough starter bubbling on top of my fridge. So I just had to make these... plus I don't eat pork but I love some biscuits and gravy but know I'll have to make it myself to be sure there's no pork in it, so today was the day! <br/>Tip: After years of cutting cold butter into various recipes for apple pie crust and such, I learned that taking the butter out of the fridge and just using a cheese grater that you can clean easily is the best way to incorporate cold butter into any dough recipe. No "cutting" required. In my 20's it was ok, but now I get sore after that kind of a workout! ;)
Thank you for this excellent recipe! My first batch just came out of the oven and I can't believe how tasty these biscuits are. Another sourdough success story! Instead of all purpose flour, I used white whole wheat flour, but the biscuits still came out light and tender with a nice crispy crust. I let the dough sit for about 30 minutes to allow the sourdough to do its magic before I kneaded it. Give your grandma a kiss for me! :-) Cathy B.
I am eating them straight out of the oven and the texture is delicate and soft. The sourdough flavor is subtle. I followed the recipe to a T and they came out so well I would serve them to guests. I let the last few set for 30 minutes and the sourdough flavor is much stronger. Do this only if you love sourdough.
Great biscuits, we love sourdough and this one made for some light, high rising biscuits. That said I did do one thing different, wanted these for breakfast (DH loves biscuits n gravy) but also wanted to give my starter a chance to work - so made them up the day before and then left them in the fridge overnight, this way the butter didn't melt yet the starter had a chance to develop. I was a little nervous but it worked like a charm. This morning just took it out of the fridge, cut out the dough & baked. Perfect; will be using this one again and again. Thanks to you for posting, and thanks to your Grandma for the recipe.
A fantastic recipe for a very flavorful and fluffy biscuit that is easy to make if your in a hurry though I would highly suggest for the maximum sourdough flavor letting it rest for 30 minutes before kneading as others have suggested.<br/><br/>Love them slathered in open kettle fire cooked apple butter or smothered in sausage gravy!
This recipe is the very best biscuit recipe I have made in my entire life, and I have made more biscuits than you could imagine. I've made them several times to see if it was a fluke that they came out so brilliantly flaky and it wasn't! So I sent the recipe to my mom who also tried them out. Hers came out as beautifully as mine did. I made them exactly as the recipe stated, did not deviate one bit. All I can say is a huge thank you for sharing the biscuit recipe I have been searching for my entire adult life.
Absolutely fantastic, delicious, I don't need another biscuit recipe ever again. Dangerous, though, these never survive through until leftovers, they're gobbled up in no time. I love your grandma!
I used 1/2 white and 1/2 whole wheat flour, reduced the butter a touch and allowed the biscuits to rest about 15 to 20 minutes before putting in the oven. This recipe made exactly 8 biscuits. Delicious and lightly brown.
I added some sun-dried tomatoes, roasted red peppers, and basil. yum!
Easy and delicious! No more will I be at the mercy of having buttermilk in the fridge. Light and tender, yet sturdy enough for a sausage patty. I used butter flavored shortening and it worked fine. Will likely be using cold bacon fat for future batches. Very user friendly, my beater blade on my mixer did most of the work. Recipe has been saved for my personal cookbook of favorites.