- 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 butter, margarine, or vegetable shortening, chilled and cut into 1/4-inch pieces
- 1 cup sourdough starter, room temperature**
- 4 to 6 tablespoons warm water
- Butter, melted
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.
* 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 do not presently have a sourdough starter, either make your own sourdough starter or purchase packaged Sourdough Starter Mix by mail-order.
Did you know that the name sourdough comes from San Francisco and their famous sourdough breads? It is thought that French bakers brought sourdough techniques to Northern California during the California Gold Rush in the late 1800s. If you don’t want to make your own sourdough starter, you can buy a San Francisco sourdough starter from Amazon.
Linda’s Favorite Sourdough Recipes:
San Francisco-Style Sourdough French Bread
I have 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
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
My husband and I loved this bread! We couldn’t stop eating it!
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.
Categories:Biscuit Recipes Brunch & Breakfast Sourdough Bread
4 Responses to “Sourdough Biscuits Recipe”
Tried your Sourdough pancakes. Came out as expected. My question is how do you make the sourdough “more Sour”? The pancakes had slight taste. Starter has been growing for about a month with daily feedings. Always looks and has strong sour odor, however not in the finished product. Starter is based on flour/bottled water and 1/4 teaspoon of sugar.
As a side note I had years ago a hand me down starter from way back when. Always produced a real sourdough taste. Trying to replicate…Can you help???? Thanks
Every so often, I add some rye flour or whole wheat flour to the starter.
I read that if you want a more sour taste to your product, skip a feeding before you bake. This will make the sour taste stronger.
don t refresh your sourdough so often.