Sourdough Biscuits

Photo by Jennifer W.

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

10

Biscuits

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

10

servings

Ingredients

  • 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

Directions

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.

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