- Most Helpful
- Highest Rating
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.
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!
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 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.
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.
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! :-)
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.
Tasty, delicious, delightful. Reminded me of a cross between a biscuit and a dinner roll. Lovely with a drizzle of honey or alone.
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.
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!!