William Beaudot's Sourdough Biscuits
"These are drop biscuits with oil instead of butter or shortening."
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 1 cup sourdough starter
- 1 cup flour
- 1⁄4 teaspoon salt
- 3⁄4 teaspoon baking soda
- 1⁄3 cup canola oil
directions
- Preheat oven to 350°.
- In bowl, combine all ingredients; mix to fine consistency.
- Drop onto ungreased cookie sheets in heaping tablespoon-size dollops or larger, if desired.
- Bake 10 to 15 minutes, until tops are light golden.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
Tweaks
-
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!
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
