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

Homemade Butter

There is something about the flavor and texture of real butter.  I have made butter for years.  I bet images of a woman hunched over a butter churn for hours is popping up in your mind.  But honestly, depending on how much you make it takes about 20 minutes.  Now, once in a while I will add herbs, garlic and even dried peppers to give extra flavors and color to my butter but for plain every day use you don’t need to get fancy.

Here’s what you will need:

  • A food processor (hand crank or electric)
  • A coffee filter or cheesecloth
  • A pinch of salt
  • Whole fresh milk (with cream) or heavy whipping cream.  I normally use a half pint for each time.

Directions

  1. Pour your cream into your food processor.
  2. Add a touch of salt.
  3. Process on high speed for 5 minutes.
  4. Open your processor, the contents will be a thick cream almost but not quite solid.
  5. This is important. Take the blades out of your processor and scrape them off on your mixture. Using your cheesecloth or filter, drain off the liquid into another jar.  This is your buttermilk.  I will press my mixture to get as much of the liquid out.  
  6. Set the liquid to the side. Put a lid on it, refrigerate it for other baking.
  7. Back to your butter. Put the blades back in the processor. 
  8. Continue to process for 10-15 minutes, stopping to pulse every few minutes.
  9. You will see your butter forming into a thick “ball”.
  10. Scrape your butter into a “butter bowl” and refrigerate.
  11. You can also roll it and keep it in parchment paper to refrigerate as well.

I hope you enjoy.

Until next time,

Mrs. Kay L Rice