Sourdough Angel Biscuits

From: Abby Girl

On Aug 12, 2009

Update: I tried an experiment to see if you could freeze these biscuits the way you could freeze regular Angel Biscuits. I made up a batch, but removed 3 biscuits and froze them. I thawed them (covered) on my counter for about 45 minutes, then cooked them in my toaster oven. They were nice on the inside but the crust came out a bit on the crunchy side. Would I freeze them again....no! August 8, 2006 These biscuits were wonderful and got great raves from family that were visiting. I omitted the extra butter as I found that it wasn't needed. I felt that it was a little light on the salt, so I upped it to 1 tsp. As the family was here for 2 weeks, I made these often! I made these up in advance, put them in the fridge until needed... brought them to room temperature, then baked them. My kitchen smelt wonderful! Much appreciated, Donna!!

From: Chef Tweaker

On Aug 13, 2008

By Gosh... I think I'm getting the hang of this sourdough baking! This recipe got to be my 2nd try and it went without a hitch. I know that it helped that I had them raising on top of the stove with the oven on. I served them with stuffed pork chops last night and reheated them in the micro inside a plastic bag tonight and served with Ham and Cabbage Soup. The went GREAT together!

From: PaulaG

On Aug 22, 2005

I wanted to update my review of these wonderful biscuits. The second time I made them; I used my new wild yeast starter and made the night before. Allowed them to rise about 1/2 the time stated, covered them and placed them in the refrigerator overnight. The next morning I took them out and let them come to room temperature, brushed them with the melted butter and then baked them the specified amount of time. They were awesome. These will become a regular in my house.

From: pumacreek

On Jan 22, 2005

These biscuits are great. I used a soft whole wheat pastry flour for the flour (my starter is also whole wheat). I omitted the dipping in butter. Made this way, they have a slightly crunchy crust, and the inside is light and tender. The flavor's complex and interesting - yeast, sourdough, and baking powder biscuits in one. They're really satisfying cold with butter the following day, too. Very easy to make. Hallelujah! A new favorite biscuit recipe. Thank you!