Sourdough Angel Biscuits

READY IN: 55mins
Recipe by Donna M.

Light as a feather! Prep time does not include rising time.

Top Review by Abby Girl

Update: I tried an experiment to see if you could freeze these biscuits the way you could freeze regular Angel Biscuits. I made up a batch, but removed 3 biscuits and froze them. I thawed them (covered) on my counter for about 45 minutes, then cooked them in my toaster oven. They were nice on the inside but the crust came out a bit on the crunchy side. Would I freeze them again....no! August 8, 2006 These biscuits were wonderful and got great raves from family that were visiting. I omitted the extra butter as I found that it wasn't needed. I felt that it was a little light on the salt, so I upped it to 1 tsp. As the family was here for 2 weeks, I made these often! I made these up in advance, put them in the fridge until needed... brought them to room temperature, then baked them. My kitchen smelt wonderful! Much appreciated, Donna!!

Ingredients Nutrition

Directions

  1. Measure sourdough starter into mixing bowl.
  2. Add sugar.
  3. Dissolve yeast in warm water.
  4. Add to starter.
  5. Cut shortening into mixture of salt, baking powder, and flour until it resembles coarse cornmeal.
  6. Add to starter mixture, stirring well with a fork.
  7. Turn out onto lightly floured surface and knead gently, adding more flour if necessary.
  8. Roll dough out to about 1/2 inch thickness and cut with biscuit cutter.
  9. Dip in melted butter and place in a greased cake pan with edges touching.
  10. Cover with a cloth or plastic and set in a warm place to rise for 45 minutes to 1 hour.
  11. Bake at 400 degrees F for 20 to 25 minutes or until golden brown.

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