Community Pick
Grandma's Sourdough Biscuits
photo by Ruth S.
- Ready In:
- 22mins
- Ingredients:
- 6
- Yields:
-
8 biscuits
ingredients
- 236.59 ml flour
- 1.23 ml salt
- 2.46 ml baking soda
- 9.85 ml baking powder
- 78.78 ml margarine or 78.78 ml butter, cold
- 236.59 ml sourdough starter
directions
- Sift together flour, salt, baking powder and baking soda.
- Cut in the margarine or butter.
- Mix in sourdough starter.
- Turn out dough onto lightly floured board.
- Knead a few times, until all of the flour is mixed in.
- Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
- Bake at 425°F for 12-15 minutes, until slightly brown.
Questions & Replies
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Reviews
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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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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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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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Tweaks
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Flavor was delish, but mine had a serious case of the fall-aparts. I use whole grain flour and lard in place of margarine, so was probably my own fault. Won't ding the recipe when I didn't follow it to the letter. I cut the fat into the flour mixture with the food processor, pulsed in the starter, and finished mixing by hand. Patted this out, then cut into 8 square biscuits cause I'm lazy like that. Will make these again, and try to fidget with my substitute ingredients to get them to hold together better. Thanks for sharing.
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RECIPE SUBMITTED BY
pollen
Montreal, QC
i like to cook and i love to bake, and i love most of all to eat.