Ingredients
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1
-
1/4
-
1/2
-
2
-
1/3
-
1
-
-
-
-
-
-
-
-
-
Directions
Grandma’s Sourdough Biscuits,My grandma makes these every time we go over for dinner. I got my starter from her, so I too make these every couple weeks when I need to use up some starter. They are really fast and easy, and taste delicious right out of the oven.,Fantastic! First time making biscuits, won’t be my last, and I’ll never need another recipe! I baked 1/2 in a Breville toaster oven so raised the temp to 450. The other half I ‘baked’ in a cast-iron pan on med-low. Same timing, same great result. THANK YOU!,I have made these several times with good results. Due to other comments below, let me specify a few techniques/ details: use sourdough discard (I save extra starter in the fridge then just bring to room temp prior to use). My starter is 50/50 & always fed with whole wheat. If you have a different % water flour in your starter you will need to compensate one way or the other. Also, if using white flour instead of whole wheat, the starter will be more liquidy as well. The starter isn’t a leavener per se, although will react with the baking soda to give some lift. To the person who used a complex method to cut in the butter to avoid grating – I never grated the butter. Just cut the cold butter into half inch cubes then use a pastry cutter, a couple of knives or just your fingers to work the flour in. I see lots of recipies that call for grating, but honestly, seems like a new fad to make something easy a lot more complicated!
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Steps
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1
Done
|
Sift Together Flour, Salt, Baking Powder and Baking Soda. |
|
2
Done
|
Cut in the Margarine or Butter. |
|
3
Done
|
Mix in Sourdough Starter. |
|
4
Done
|
Turn Out Dough Onto Lightly Floured Board. |
|
5
Done
|
Knead a Few Times, Until All of the Flour Is Mixed In. |
|
6
Done
|
Pat/Roll Dough to 3/4" and Cut Out Biscuits; Place Them on an Ungreased Baking Sheet. |
|
7
Done
|
Bake at 425f For 12-15 Minutes, Until Slightly Brown. |
