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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 biscuits 26g Recipe makes 8 biscuits) The following items or measurements are not included below: sourdough starter |
||
| Calories 124 | ||
| Calories from Fat 69 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.7g | 11% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 330mg | 13% | |
| Potassium 20mg | 0% | |
| Total Carbohydrate 12.3g | 4% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.0g | ||
| Protein 1.7g | 3% | |
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Ingredients
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/3 cup margarine or butter, cold
- 1 cup sourdough starter
Directions
1
Sift together flour, salt, baking powder and baking soda.2
Cut in the margarine or butter.3
Mix in sourdough starter.4
Turn out dough onto lightly floured board.5
Knead a few times, until all of the flour is mixed in.6
Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.7
Bake at 425°F for 12-15 minutes, until slightly brown.
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- Course > Breads > Rolls/Biscuits
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
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- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: LoriLee in TX
On May 24, 2009
Very good and very easy! I was just experimenting and wasn't really fixing these for a meal, but they were so good that I had to make up a pan of gravy to go with them. Granddaughter loved them!
From: duonyte
On Sep 17, 2005
These were perfect. The starter adds an undefinable quality to the biscuits. I made half the recipe, which is just as well, as we would have eaten all of it at once. It's wonderful to be able to use the sourdough starter without having to wait for dough to rise. Next time I will try some additions, as pollen suggests. UPDATE: Ok, this is a bit embarrasing. I made these for dinner the first time - they were so good and i could not get them out of my mind, and I got up in the middle of the night to make another batch, adding a bit of asiago cheese to the dough. I've made them a couple of times since, and they always please.
From: Zewbiedoo
On Feb 26, 2007
I made this with a very young sourdough starter so I think the flavor will develop the older the starter gets. I kneaded and folded the dough to get layers and by having the dough 3/4" thick the biscuits came out pretty tall; I might make them thinner next time (I got about 10? biscuis). Good hot (and buttered) out of the oven. The dough was easy to work with and they went together fast.
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