Golden Sourdough Biscuits Recipe

5 7 7
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Golden Sourdough Biscuits Recipe

Read Reviews
5 7 7
Publisher Photo
I obtained this recipe from a friend when we were exchanging sourdough recipes a few years ago. These soft biscuits are best enjoyed straight from the oven. — Stephanie Church, Delaware, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cold butter or margarine
  • 1 cup Sourdough Starter (recipe also in Recipe Finder)
  • 1/2 cup buttermilk
  • Melted butter or margarine

Directions

In a bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into flour mixture with a fork. Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 12-15 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. Yield: 1 dozen.
Originally published as Golden Sourdough Biscuits in Best of Country Breads 2000, p54

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cold butter or margarine
  • 1 cup Sourdough Starter (recipe also in Recipe Finder)
  • 1/2 cup buttermilk
  • Melted butter or margarine
  1. In a bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into flour mixture with a fork. Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 12-15 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. Yield: 1 dozen.
Originally published as Golden Sourdough Biscuits in Best of Country Breads 2000, p54

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Reviews forGolden Sourdough Biscuits

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Runningdeere User ID: 7701143 121385
Reviewed Mar. 4, 2014

"This was a great recipe and I used self rising in lue of all purpose, wonderful!! My sour dough starter is over 100 years old, from Alaska. If you want your starter to be more sour, add a tab of sugar!"

MY REVIEW
CarolynDP User ID: 7582208 87417
Reviewed Jan. 5, 2014

"The biscuits were quick and easy to make. Delicious. Took my starter right out of the fridge and used, then fed the remaining sour dough starter. Will continue to use this recipe to make my biscuits."

MY REVIEW
alexisfoster218 User ID: 7515901 204332
Reviewed Dec. 1, 2013

"Does the starter have to be freshly fed or can it be straight out of the fridge?"

MY REVIEW
blgpts User ID: 676275 100255
Reviewed Sep. 24, 2013

"This recipe is in my sourdough cookbook by Rita Davenport that I have had for many many years. Matter of fact my starter is 44 years old. I have been making these biscuits that long also. My grandaughter is a newly wed and she also has a starter from mine and loves making all kinds of breads. This recipe has to be good to have lasted that many years. My husband has started cooking and he is making these biscuits tonight"

MY REVIEW
nursej40 User ID: 4962406 32042
Reviewed May. 18, 2012

"My favorite biscuit recipe!!"

MY REVIEW
nursej40 User ID: 4962406 31076
Reviewed May. 18, 2012

"This is a wonderful and tasty biscuit recipe. A good way to use extra starter. Got rave reviews from the men! Will be my favorite from now on."

MY REVIEW
sherex5 User ID: 5083529 121380
Reviewed Jan. 1, 2011

"I love making these biscuits! They are easy to mix up and very good. They aren't very good cold but wonderful while still warm."

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