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Buttery Sourdough Biscuits

March 3, 2015

buttery sourdough biscuit ad

I’m still on a quest to find delicious recipes to utilize the extra starter that must be discarded at each sourdough starter feeding. This morning I was making Hearty Ham and Bean Soup and decided to make biscuits to go along with it for lunch. So why not sourdough biscuits? Well, I had attempted a recipe I had found, using sourdough starter for biscuits a few weeks ago and wasn’t too keen about it. Ok, I threw them out. They were horrible. They were way too heavy.

I thought about my buttermilk biscuit recipe and decided to try sourdough in place of the buttermilk, with the addition of butter, rather than shortening. Perfect. I’m pleased to share with you these delicious Buttery Sourdough Biscuits.

buttery sourdough biscuits2

My granddaughter, 7 year old Stella, was home ‘sick’ from school. While the biscuits were baking,  we had a little history lesson. I asked her if she ever heard of a wagon train? She hadn’t.  So, we looked up pictures of wagon trains and campfires and maps of the early United States. I told her about the early settlers having to ride all the way across this great land in a covered wagon, without a refrigerator and how they carried sourdough starter so they could have nutritious and delicious meals.  I told her they carried dried beans for protein and made soups and stews in large pots over an open campfire. It was fun and exciting. Like camping out everyday….And dangerous. But I skipped that part.

buttery sourdough biscuits dough

I did tell her how brave our ancestors were to get on a ship and sail all the way across the ocean to begin a new life, in a new land. And I told her how important their sourdough was to them.  My great grandmother protected her sourdough starter, my daddy says. He says she was ‘fussin over it’ all the time. I understand that. It was a really big deal back then. I understand why. I hope Stella understands someday, too.

buttery sourdough biscuits pan

Today at lunch she ate 2 huge Buttery Sourdough Biscuits with her ham and bean soup….and she said it was the best meal ever….. I think she may be a politician one day. Or she’s just a super sweet little girl.

buttery sourdough biscuit one

Anyway, before you toss out that starter, try this recipe. Buttery Sourdough Biscuits are wonderful with a hearty soup or stew. Or with a cup of coffee in the middle of the afternoon, like me….don’t forget the butter and marmalade.  Hope you enjoy them….we did.

Buttery Sourdough Biscuits

Ingredients

  • 2 cups sourdough starter
  • 2 cups plain flour, sifted
  • 1 stick butter, melted and divided
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 TBLS sugar
  • 1/2 tsp baking soda

Instructions

  1. Combine dry ingredients. Add sourdough and 4 TBLS melted butter and mix. Butter skillet with 2 TBLS butter. Shape dough into egg size biscuits and place in a cast iron skillet. Brush with 1 TBLS melted butter. Cover with a dish towel and allow to rise about 10 minutes or so.
  2. Preheat oven 350*. Bake 30- 40 minutes, until golden brown. Remove from oven. Brush with remaining butter. Serve warm with butter.
http://joytomyheart.com/buttery-sourdough-biscuits/

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12 Comments

  • Mary Crowson

    Oh they sound so yummy!!!

    March 4, 2015 at 7:11 am Reply
    • admin

      Thanks, Mary… Stella named them for me….and she hit the nail on the head…Buttery is the right word….

      March 4, 2015 at 10:07 am Reply
  • Bobbi Jo

    Made these biscuits with the 2 cups of flour and they are very wet. Added a little bit more flour and still wet. More like a dumpling. Just dropped spoonful of dough into skillet. We’ll see how they turn out. Should I just add more flour so I can handle the dough?

    January 28, 2017 at 8:08 pm Reply
    • admin

      That’s what I would do….

      January 29, 2017 at 6:06 pm Reply
  • Sharleen

    I absolutely love this recipe! Making it again this morning!!!

    February 21, 2017 at 11:23 am Reply
    • admin

      I do too! Thanks Sharleen….

      February 23, 2017 at 1:53 pm Reply
  • Rachel

    This is one of our favorite recipes!!! With gravy. With jelly. With an egg. Just a biscuit. They’re just so good! Mine turn out delicious- but it never makes as many as you have pictured. All my measurements are the same. And if anything the dough isn’t wet enough. Suggestions? Am I doing something wrong? Maybe our starters just differ in consistency? It makes about half as much in your picture every time I make them.

    February 27, 2017 at 10:19 pm Reply
    • admin

      I don’t know…Probably different consistencies….if it were me and I wanted more I’d just double the recipe….add more starter…These are our favorites, too. I’m so glad you all like them! Thanks…

      February 28, 2017 at 9:37 am Reply
  • Joyce

    I have to agree with VERY WET AND STICKY DOUGH. I added another 1/2 cup flour and still sticky. I was actually a mess trying to get them into the skillet in any kind of a biscuit shape. What did everyone else do? I hated to add more flour – didn’t want them too dry and hard!

    March 4, 2017 at 8:05 pm Reply
    • admin

      I’m realizing everyones starter is different. My starter is a thick and not liquid at all. Most regular biscuit recipes call for 1/4 cup shortening: 2 cups flour, so I feel you have some wiggle room to add additional flour as needed, according to your starter. You can see photos of my starter in this post.. http://joytomyheart.com/how-to-maintain-your-sourdough-starter/ so you know where I’m starting from…. I hope this helps…

      March 11, 2017 at 9:49 am Reply
  • Emily

    Would these work in a Dutch oven? Any idea how long they would cook?

    August 18, 2017 at 9:48 pm Reply
    • admin

      I’ve never tried, so I really don’t know….I don’t know that it would be any different, as long as you don’t cover them. But let me know what you find out…. I do think they would be fine in a regular pan.

      August 19, 2017 at 7:36 pm Reply

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