Return to Main Recipes Page/Return to Home Page

Sourdough Biscuits (D, TNT)
Source: Self
Serves: 12

1-1/2 cups flour
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

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:
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.

Posted by Rina Perry

Nutritional Info Per Serving: N/A