Sourdough biscuits are a staple at our house. We like them best for biscuits and gravy, or topped with some homemade jam. I can promise you that once you’ve had these, you will never go back to the store-bought canned biscuits again. Not only are these quick and easy to mix together, they are even easier to rollout and bake. Give these a try and have fun with trying some variations as well.
Sourdough Biscuits
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup butter
- 1 cup active sourdough starter
- 1 tsp sugar
- 2/3 cup cold milk
Combine dry ingredients. Cut in cold butter with fork until a course meal is formed. Add milk and starter. Stir lightly with fork just until dry ingredients are moistened. Knead lightly about 10 times, or just until all ingredients are mixed well, being careful not to overmix. Cover with a tight lid and let sit for 8-12 hours.
Turn dough onto lightly floured countertop. Roll dough to 1/2 inch thick. Cut with a biscuit cutter to desired sizes. Place in a greased pan. Bake at 450 degrees for 15-20 minutes, or until tops are lightly golden brown.
**** You can add an extra 1 tsp of sugar to the dough and use these for a dessert biscuit, topped with strawberries, or other fruit (similar to a shortcake).
**** You can also add in your favorite herbs/spices to the dough for a more savory biscuit.