19 Reviews of Grandma's Sourdough Biscuits

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.

From: Ray #2

On Nov 11, 2006

I've made these biscuits 6 times. Quick & easy with strong (depends on your starter) sourdough flavor. I tried a batch with orange peel, currants, and orange-powdered sugar glaze--they were okay, but no improvement on Pollen's Grandma's recipe. These are not towering, flaky, layered biscuits. They are what they are--light, foolproof, quick, and excellent. ---Ray#2

From: PaulaG

On Aug 5, 2004

I used 1/2 white and 1/2 whole wheat flour, reduced the butter a touch and allowed the biscuits to rest about 15 to 20 minutes before putting in the oven. This recipe made exactly 8 biscuits. Delicious and lightly brown.

From: erinn in tbay

On Feb 5, 2009

wonderful taste

From: MaineMama

On Aug 30, 2006

Thank you for this excellent recipe! My first batch just came out of the oven and I can't believe how tasty these biscuits are. Another sourdough success story! Instead of all purpose flour, I used white whole wheat flour, but the biscuits still came out light and tender with a nice crispy crust. I let the dough sit for about 30 minutes to allow the sourdough to do its magic before I kneaded it. Give your grandma a kiss for me! Cathy B.

From: Heather #6

On Sep 28, 2007

Suprisingly sweet and delicious! The dough was too sticky and wet so I had to add flour as I kneeded (but I am in South Alabama and its 95% humidity!) A wonderful way to use up some of that starter.

From: Abby Girl

On Jul 27, 2006

I made these up as directed, but found the dough very wet. I had to add more flour before I could cut into buscuits. Would I make these again? Proably not!

From: Angela Kellis

On Jun 11, 2006

These are delicious! I cut down the margarine to 1/4 cup, and I rolled the dough out thinner than called for. I got nineteen biscuits.

From: Kitaye

On Jan 20, 2008

Excellant biscuit recipe. Tender and deliscious.