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1-1/2 cups flour
Sift together all dry ingredients. Place herbs in a bowl.
Transfer to a food processor, add butter and mix until it become like crumbs. Transfer back to bowl and add Sourdough Starter. Mix thoroughly.
Turn dough onto floured board and knead lightly for 1 minute. Roll dough to 1/2" thickness. Use floured 2-1/2" cutter to cut biscuits.
Space biscuits on well greased baking pan and brush top with melted butter.
Set aside and let rise 1 hour in a warm place.
Note: At this stage put pan with biscuits in your freezer. After about an hour take it out. Put in an air tight freezing bag. It keeps up to 3 months.
Before baking, defrost and let it rest for 1/2 an hour.
Preheat oven to 425°F (hot oven) and bake for 20 minutes or until golden brown on top.
Biscuits will be light and fluffy.
Poster's Notes:
Posted by Rina Perry
Nutritional Info Per Serving: N/A
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 cup butter
1 cup sourdough starter, room temperature (click here for recipe)
1 tbsp. fresh dill, cut very fine
1 tsp. Italian dressing mix (optional)
1 tbsp. melted butter
This recipe is very easy to make and very tasty, It is good recipe for working people, or last minute visitors. You can prepare, freeze, and bake later.