Last week in Sourdough Saturday we gave you recipes for Sourdough and Cornbread Stuffing, but today it is Sourdough Biscuits. After just an hour of research, I found dozens of ways to make Sourdough biscuits and dinner rolls for Thanksgiving, but today I have just chosen one.
Butter topped sourdough biscuits are are a hit at holiday parties; I made 48 so I had to expand this recipe quite a bit
These “wonderful, towering, light and fluffy biscuits may become your favorite sourdough biscuit recipe,” writes Bonnie but she suggests, “Just be sure to plan ahead to start the night before.”
If there are any leftovers, they are good split and toasted in a sandwich toaster for breakfast. They also make an incredible base for biscuits and gravy.
- 1/2 c Active Starter
- 1 c Milk
- 1 c Flour
1 1/2 c Flour
- 1/3 c Fat (butter, lard or shortening)
- 1 Tbl Sugar
- 3/4 tsp Salt
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Cream Of Tartar
- Melted Butter
Long Ferment (Sponge)
- Before bed mix starter, milk, and a cup flour together.
- Cover lightly and place the dough in a warm place to ferment overnight, but at least 8–12 hours.
- It should be very light and bubbly.
- Sift together all the dry ingredients except the baking soda.
- Work in the fat with a fork until dough is crumbly.
- Mix the baking soda into the sourdough sponge.
Then quickly combine it with the dry ingredients, kneading lightly to form a ball.
- Roll out to a 1/2 inch thickness and cut with a biscuit cutter.
- Place cut biscuits close together in a buttered 9 x 13-inch pan. Brush tops with butter.
- Cover and set in a warm place to rise for 45 minutes.
- Bake in a 375° F preheated oven for about 30 to 35 minutes.
- Brush tops with melted butter and serve warm.