43 Reviews

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! ;)

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Moose is Loose May 05, 2014

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.

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MaineMama August 29, 2006

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.

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luckygirlmo July 03, 2012

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.

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Bonnie G #2 April 11, 2014

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!

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Chez Howie December 08, 2013

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.

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IBakeWhatever October 19, 2013

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!

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StephaniePB April 08, 2010

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.

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PaulaG August 05, 2004

I added some sun-dried tomatoes, roasted red peppers, and basil. yum!

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pollen February 22, 2002

Delicious!! My first sourdough recipe, they didn't rise well, but tasted amazing and were tender. I'm still learning!

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moonfire75 June 23, 2016
Grandma's Sourdough Biscuits