Sorry for the lack of pictures.  We’re having camera problems that we’ll hopefully resolve soon.

Aubrey, who always turned up her nose at biscuits in the past, has been requesting them after trying some at a friend’s house recently.  Since my sourdough starter was feeling neglected, I thought I’d look for a sourdough biscuit recipe and try making some.  I found a recipe that was simple and had good-looking pictures (here), and made my own modifications, increasing the amount of starter (mostly because I decided to halve the recipe after I prepared the starter), and substituting milk for the water and melted butter for the oil.  The original recipe made 12-15, but I cut in half to get an amount we would eat in one sitting, since biscuits are best warm out of the oven.

These turned out really good!  They were soft and light, almost as much like a dinner roll as a trasitional biscuit, with a really nice (but not too strong) flavor from the sourdough.  These were easy to make, delicious, and actually healthy (or at least not too unhealthy).  They are mostly just flour and water/milk, no sugar, and only a tablespoon of butter, less than your typical biscuit.  So yeah, we’ll be making these again.

Sourdough Biscuits:

  • 1 cup ripe sourdough starter
  • 1/4 milk
  • 1 T melted butter
  • 3/4 cup flour (might try some whole wheat next time)
  • 1/2 tsp salt
  • 1/2 T baking powder
  • 1/4 tsp baking soda

In a medium-sized bowl, mix up the starter, milk, and melted butter.  In a separate bowl, mix the flour and salt.  Add the baking powder and soda to the sourdough mixture and stir it in.  It will immediately start bubbling up (like the vinegar and baking soda volcano you made in elementary school). 

Stir in the flour/salt mixture until just combined, then turn the dough out onto a floured counter.  It will be quite soft and sticky, so keep enough flour on your hands and the counter top so that it doesn’t stick to you.  Lightly knead it a few times, just by gently stretching it out and folding it over onto itself a couple of times.  You want to be gentle with it to avoid squeezing out the air bubbles.  Gently pat it out to about 1/2 inch thickness and cut out biscuits with a round cutter or the top of a cup (dip it in flour to avoid sticking).  I cut out 6 biscuits and squished the scraps together to make a seventh, and placed them all in a greased cake pan so that they were just touching each other. 

Turn on the oven to 425F and let the biscuits rise while the oven preheats.  When ready, brush the tops of the biscuits with some melted butter (or milk) and pop them into the oven for around 15 minutes.  Pull them out when they are just starting to brown on top.  Serve with butter and jam (they’re even pretty good straight up).  You can of course scale this recipe as desired.