Easy biscuits made with sourdough starter. The dough is very easy to use and between waxed paper, does not get too dry or too full of flour. You may put a little butter on the tops after removing from the oven. I double the recipe to make 16 biscuits. I freeze and take out what I need.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
30 mins
total:
1 hr
Servings:
8
Yield:
8 biscuits
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with parchment paper or lightly coat with butter. Set aside.

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  • Place flour, sugar, baking powder, salt, and baking soda in a food processor. Add butter; pulse until mixture resembles coarse crumbs.

  • Pour flour-butter mixture into a bowl. Stir in sourdough starter until flour is moistened.

  • Turn dough onto a sheet of waxed paper. Cover with another sheet of waxed paper and roll out to 1-inch thickness. Peel off the top layer of waxed paper and cut into 8 biscuits. Arrange biscuits on the prepared baking sheet. Gather scraps, roll out, and cut again. Let biscuits rise at room temperature until doubled, about 30 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.

Nutrition Facts

284 calories; protein 6g; carbohydrates 38.2g; fat 12.1g; cholesterol 30.7mg; sodium 582.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/09/2019
Can you give the recipe for the sour dough starter? Thank you so much . Would love to make these. Read More
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