Making Sourdough Biscuits

Reader Contribution by Renee Pottle

Even we sourdough bakers like to have a fairly quick recipe in our repertoire. Sourdough biscuits is one of those perfect recipes that uses up plenty of ripe starter, but doesn’t take all day to rise. These particular biscuits were inspired by a recipe in World Sourdoughs From Antiquity by Ed Wood. I wasn’t disappointed and you won’t be either. The sourdough starter gave these biscuits more of a “bread-like” texture than a traditional baking powder biscuit, but they weren’t as bread-like as a traditional yeast roll. Either way, biscuit or roll, they were the crowning touch to a light dinner – I served them with a green salad and a bottle of wine for my best meal this week!

It really isn’t difficult to make your own sourdough starter. You can use the method I prefer, found on my website Make Your Own Sourdough Starter. Or follow the methods found in earlier Mother Earth News articles, including Creating Homemade Sourdough Bread From a Starter Mix, and a previous blog post, A Beginner’s Guide to Sourdough.

Sourdough Biscuits Recipe

2 cups sourdough starter
1– 1 1/2 cups unbleached all-purpose flour
1 Tbsp sugar
1 tsp baking soda
2 Tbsp melted butter

Start with an active, bubbly sourdough starter. In a large bowl combine all ingredients, stirring until a soft dough forms. I had to use 1 1/2 cups of flour to get the dough to hold together, but that is because my sourdough starter was almost runny. If your starter is more dough-like, you will probably only need about a cup of flour.

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