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.
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.
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.
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.
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.
- 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
- 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.
- Preheat oven 350*. Bake 30- 40 minutes, until golden brown. Remove from oven. Brush with remaining butter. Serve warm with butter.