William Beaudot's Sourdough Biscuits

READY IN: 15mins
Recipe by WI Cheesehead

These are drop biscuits with oil instead of butter or shortening.

Top Review by Galley Wench

Made these biscuits to use with breakfast sandwiches so instead of 12 small drop biscuits, I flattened out the dough on the cookie sheet and cut into 6 squares and baked. I encountered two problems . . . they did not rise very high and had an 'oil' taste/texture to them. Next time I make I'll replace the oil with shortening or butter (cut into the flour mixture). To make them rise higher think I'll try covering and allowing them to rise for 30-45 minutes before baking. Guess another option would be to add a leavening (yeast or baking powder). I used proofed, very active, SFO starter so I'm certain that wasn't the problem. Thanks for sharing!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. In bowl, combine all ingredients; mix to fine consistency.
  3. Drop onto ungreased cookie sheets in heaping tablespoon-size dollops or larger, if desired.
  4. Bake 10 to 15 minutes, until tops are light golden.

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