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Sourdough Biscuits

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“The first time I made these, I thought I'd died and gone to heaven! Serve immediately or cover in a zip lock bag, 'cause they'll get hard as a rock if you don't.”
READY IN:
8hrs 25mins
YIELD:
12-14 biscuts
UNITS:
US

Ingredients Nutrition

  • 12 cup flour
  • 1 cup sourdough starter (like my grape fermented starter)
  • 23 cup milk
  • 1 tablespoon sugar
  • 1 12 cups flour (not a mis print, you need more)
  • 2 teaspoons baking soda
  • 34 teaspoon salt
  • 12 cup shortening (or you can use butter)

Directions

  1. Measure first four ingredients into a non-metallic bowl and beat until smooth.
  2. Cover loosely with a damp towel/cloth, and let stand in a warm place 8 - 18 hours (the longer it stands, the stronger the flavor gets).
  3. Stir batter down.
  4. In another mixing bowl, mix the remaining dry ingredients.
  5. Cut in shortening until the mixture looks like coarse crumbs.
  6. Blend in starter mixture and turn out onto lightly floured surface.
  7. Knead gently 30 seconds.
  8. Add more flour if necessary, to make a soft dough.
  9. Roll out 1/2 inch thick and cut with a floured glass, or biscuit cutter and place on an ungreased cookie sheet.
  10. Bake in preheated oven at 450°F for 12 minutes.
  11. Serve immediately with butter, honey butter or jam.

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