Sourdough Biscuits Recipe

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These easy-to-make and very delicious Sourdough Biscuits are another great recipe to use your sourdough starter. Who doesn't like biscuits? Another way to use your Sourdough Starter.

Sourdough Biscuits

Active Sour Dough StarterShop What's Cooking America - Easy on-line shopping for all your bread baking needs such as bread pans, bakers bread razor, wire cooling racks, Super-Fast Thermapen Thermometer, plastic bowl scrapers, silicone baking mats, plastic bread bags, dough rising bucket, and Packaged Sourdough Starter Mixes.

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Perfect Buttermilk Biscuits Recipe:

Recipe Type: Biscuits, Sourdough Starter, Brunch & Breakfast, Bread
Yields: 10 biscuits
Prep time: 15 min
Cook time: 20 min


1 1/2 cups all-purpose flour*
1 teaspoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled butter, margarine, or vegetable shortening, cut into 1/4-inch pieces
1 cup sourdough starter, room temperature**
4 to 6 tablespoons warm water
Melted butter

* The thickness of your sourdough starter can determine how much flour needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly - add additional warm water (a tablespoon at a time).

** If you don't presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.


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.

using pastry blender

biscuit dough

flattening biscuit dough

unbaked biscuits

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.

Linda's Favorite Sourdough Recipes:

San Francisco-Style Sourdough French Bread
San Francisco-Style Sourdough French Bread
I've spent much time experimenting with sourdough to come up with a recipe that I feel can rival the famous San Francisco Sourdough French Bread.

Sourdough Semolina Bread Slices
Sourdough Semolina Bread
My husband loves the coarser texture of this sourdough bread recipe. He said to be sure and tell you that it is even better served with honey.

Sourdough Fruit Bread
Sourdough Fruit Bread
My husband and I loved this bread! We couldn't stop eating it!

Old-Fashioned Sourdough Pancakes
Sourdough Pancakes
You couldn't ask for an easier pancake recipe that this one, and the pancakes are so light that they "melt in your mouth." My family loves these pancake, and it has become a tradition to make them when they come to visit.

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