Recipe by Sam Saguaro
The first time I made these, I thought I'd died and gone to heaven! Serve immediately or cover in a zip lock bag, 'cause they'll get hard as a rock if you don't.
Top Review by Queen Roachie
Wonderful! Flaky goodness. You can really taste the tang of the sourdough in these. I mixed the ingredients the night before and let it sit in the oven with the light on all night. I got 10 huge biscuits out of this, which we enjoyed with strawberry rhubarb jam this morning. Thanks for a great, easy to follow recipe. Oh yeah, I didn't roll these out, but just made dough balls in my hands and smoothed out with a touch of water. Very tasty!
- 1⁄2 cup flour
- 1 cup sourdough starter (like my grape fermented starter)
- 2⁄3 cup milk
- 1 tablespoon sugar
- 1 1⁄2 cups flour (not a mis print, you need more)
- 2 teaspoons baking soda
- 3⁄4 teaspoon salt
- 1⁄2 cup shortening (or you can use butter)
Directions See How It's Made
- Measure first four ingredients into a non-metallic bowl and beat until smooth.
- Cover loosely with a damp towel/cloth, and let stand in a warm place 8 - 18 hours (the longer it stands, the stronger the flavor gets).
- Stir batter down.
- In another mixing bowl, mix the remaining dry ingredients.
- Cut in shortening until the mixture looks like coarse crumbs.
- Blend in starter mixture and turn out onto lightly floured surface.
- Knead gently 30 seconds.
- Add more flour if necessary, to make a soft dough.
- Roll out 1/2 inch thick and cut with a floured glass, or biscuit cutter and place on an ungreased cookie sheet.
- Bake in preheated oven at 450°F for 12 minutes.
- Serve immediately with butter, honey butter or jam.