- 1 1/2 1 1/2 1/2 cups all-purpose flour*
- 1 1 1 teaspoon granulated sugar
- 2 2 2 teaspoons baking powder
- 1/4 1/4 1/4 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4-inch cup chilled butter, margarine, or vegetable shortening, cut into 1/4-inch pieces
- 1 1 1 cup sourdough starter, room temperature**
- 4 to 6 4 to 6 6 tablespoons warm water
- Melted butter
Preparation time 15mins
Cooking time 35mins
Adapted from whatscookingamerica.net
Grease a baking pan.
In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas. Mix in sourdough starter. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 teaspoons additional water can be added if necessary). NOTE: You want the ingredients to barely bind together.
On a lightly floured surface, knead dough gently a few times until dough forms a cohesive mass. Gently roll dough to approximately 1/2-inch thickness. Cut with a floured 2-inch biscuit cutter and place onto prepared baking pan. Place close together for soft-sided biscuits or 1-inch apart for crisp-sided ones. Brush with butter. Cover and let rise in a warm place (85 degrees F.), free from drafts, about 1 hour.
Preheat oven to 425 degrees F.
Bake 15 to 20 minutes or until tops are a light golden brown. Remove from oven and immediately remove from baking sheet. Serve warm.
Makes 10 biscuits.