Sourdough Butter Biscuits

The best way to have your biscuits come out perfect, light & fluffy is to use sourdough starter in the ingredients.

Sourdough Butter Biscuits : Makes 6 – 8 biscuits.

Ingredients:

  • 1 cup of flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/3 cup of real butter — warmed to room temperature
  • 1 cup of sourdough starter (matured)

Directions:

  • Preheat oven to 425 degrees F.
  • In a medium to large bowl, sift together the flour, baking soda, baking powder & salt.
  • Cut the butter into the sifted ingredients. I use two butter knives to evenly “cut” the butter through the mixture.
  • Fold in your sourdough starter. Mix well.
  • Turn the dough out on a lightly floured surface.
  • Knead together until no longer “sticky”
  • Gently roll your dough keeping fairly thick.
  • Cut your biscuits out with a biscuit cutter. I use a canning jar ring, regular size.
  • Place on an ungreased baking sheet.
  • Bake for 12 min or until golden brown

This makes some of the lightest biscuits perfect for any side, meal or with jam & butter.

Rice Homestead Sourdough Butter Biscuits

Adding in herbs, garlic, cinnamon or other spices creates wonderful variations as well.

Until next time,

Mrs. Kay L. Rice

Sour Dough Biscuits

I nearly always have sour dough starter fermenting in our kitchen. It adds up quickly. A great way to use the starter without baking bread is to make biscuits.

Ingredients

  • 1/3 cup of real butter softened
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 cup flour
  • 1/4 tsp salt
  • 1 cup sour dough starter

Directions

  • Preheat oven to 425 F
  • Line your cookie sheet with parchment paper. This helps prevent burning on the bottom.
  • Mix all ingredients together until well mixed.
  • Sprinkle some flour on your board.
  • Roll slightly with a rolling pin. You don’t want thin biscuits.
  • Cut circles with a round cookie or biscuit cutter. I prefer to use a canning ring.
  • Place on parchment papered pan.
  • Bake for 15 min
  • Serve hot or cooled.

Makes 4 large or 7 small biscuits.

Enjoy and until next time,

Mrs. Kay Lynn Rice