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Sourdough Biscuits
- 1/2 cup sourdough starter (see recipe)
1 cup buttermilk or milk
2 1/2 cups all-purpose flour, divided use
1 tablespoon granulated sugar
1 teaspoon baking powder- 3/4 teaspoon salt
1/2 teaspoon baking soda
Melted butter
- Combine starter, milk and 1 cup of flour in a large, non-reactive bowl, cover and let sit out overnight in a warm place. (Be sure to replenish your starter by adding 1/2 cup all-purpose flour and 1/2 cup water; let stand in a warm place for several hours or until bubbly; then refrigerate.)
- Turn batter out onto a surface that has been sprinkled with 1 cup flour, mix by hand to make a soft dough.
- Combine the sugar, baking powder, salt, baking soda, and remaining 1/2 cup flour and add to the dough, kneading lightly until mixed well.
- Roll or pat dough out to 1/2-inch thickness. Dip biscuit cutter in melted butter and cut out biscuits. Place biscuits close together in a greased 13 x 9 x 2-inch baking pan, cover and let rest for 1/2 hour.
- Brush with melted butter. Bake in preheated 375*F (190*C) oven about 30 minutes or until golden brown. Serve warm.
Makes 12 to 14 biscuits.
Variation: For Pinch-Offs, do not roll the dough, simply pinch off the biscuits and continue as instructed above.
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