Sourdough Biscuits

As much as you may want to make this recipe right away, you’ll have to wait until your Sourdough Starter is two weeks old.  

Sourdough Biscuits

Recipe for Sourdough Starter, below

1/3 c. (80 mL) canola oil or butter, softened

1 c. (250 mL) all-purpose flour

2 tsp. (2 mL) baking powder

1/4 tsp. (1.25 mL) salt

1/4 tsp. (1.25 mL) baking soda

Preheat oven to 425 deg. F. Add oil or butter to sourdough starter, combining well. To a separate bowl, add flour, baking powder, salt, and baking soda. Add to sourdough oil mixture, stirring well. Knead 1 min. on floured board. Pat or roll dough with floured hands or pin to approximately 1-in. thickness. Slice into squares, allowing to rest 10 min. Dough will be soft. Bake 12-to-15 min. with rack in center position.

Sourdough Starter:

See https://www.allrecipes.com/recipe/7160/herman-sourdough-starter/ and follow the instructions precisely.

One Again, with Feeling Note: You’ll need to wait two weeks before you can use this starter. No metal utensils or bowls! This terrific recipe is worth the wait. Although this starter contains sugar, I’ve found it excellent in making these buns.

Further Note: Thank you, allrecipes.com! Your site’s Sourdough Starter recipe is precisely tailored to today’s standard packet of granulated yeast containing 2-1/4 tsp. (7 g).