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I have made these a few times now. They are perfect when I have sourdough to use up. The stuff that should be discarded, but I feed it and use it to make these. I have been making them drop biscuit style. A couple times I added shredded cheddar to the dough before dropping them.

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tasb April 09, 2014

I would like to thank the gal that so generously shared her grandma's recipe with us. These biscuits are absolutely the BEST sourdough biscuits I've ever had! THANK YOU!!!!!! <br/>They mix up in just a matter of minutes and are beautiful When they come out of the oven. <br/>Side note: They just passed the "Husband Test", flying colors!

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rcekrsp March 31, 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 is recipe has become my go to biscuit recipe. I baked mine in a cast iron Dutch oven on our patio in a wood fire in our chimina. I was looking for a sourdough biscuit recipe to use in a Dutch oven when I am camping. The wood fire gives something to the flavor of the biscuit. This recipe is a real smile generator.

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kenrup September 17, 2013

I made these last night to have with my "carbo loading" dinner (running 15 miles today), alongside my super veggie-full spaghetti. They turned out perfect. I got 6 biscuits and the last 3 minutes I topped each with some asiago cheese. Turned out FANTASTIC!

Will definitely make these again.

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MsTeechur October 21, 2012

I used to hate having to throw away a cup of starter every time I "fed" it - now I don't have to! This recipe puts that excess starter to good use, and it produces some of the lightest, fluffiest biscuits I've ever made! Thank you for sharing Grandma's recipe! :-)

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wave720 October 11, 2012

Hooray for Grandma, this is a fast and delicious recipe. I tend to make 7 instead of 8 so that they are a little bigger. Warm from the oven with real butter, hard to stop eating them.

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R0cketM0m June 24, 2012

Tasty, delicious, delightful. Reminded me of a cross between a biscuit and a dinner roll. Lovely with a drizzle of honey or alone.

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under12parsecs February 21, 2012

Oh, my gosh... so easy and quick. I only had 1/4 cup of margarine, so I added a dash of oil as well and these turned out absolutely fine. Better than fine; they were stupendous, nice and hot on the side of a pot of winter pressure-cooker stew. My starter was pretty wet, but if I was using my usual firm starter, it would probably have been too dry, which may explain why some others have said it was dry; sourdough starters can vary considerably in hydration.

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Jay3fer February 16, 2012

Is your Grandma Paula Deen? Even with 100% whole wheat flour they were tender and flaky!!! These are the first ww biscuits I've EVER made that my family raved about. I used my food processor to mix the dry ingredients together, then I added the butter and pulsed till it was the size of small peas. It was a snap to make these in the fp. Did I mention this made FLAKY whole wheat biscuits? Thanks!!

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rosieo January 03, 2011
Grandma's Sourdough Biscuits