Sourdough starter is a God send. Whoever looked at some flour and water and said, “man, if I ferment this for a week and then add it to everything, it’s going to taste amazing”…..that person needs a big hug and a paid vacation. Seeing as they probably didn’t get those a few centuries ago.
I have always had a love for sourdough bread, but when I started making sourdough I realized I needed more than just bread for all of this starter I had left over every week.
Enter left stage…. “The Amy Who Makes Everything With Sourdough Starter”.
Just saying it, you automatically want to follow the word with “gravy”.
Biscuits (and gravy) are a staple in the South. You should have them in your life no matter where you hail from.
So why no sourdough biscuits? I thought to myself. Ahhh, yes, sourdough biscuits.
So I made them.
And I love them.
And I shall never make any other biscuit as long as I live. Well, that might be an exaggeration.
These biscuits are light and fluffy, and quite sourdoughy. You can reduce the amount of sourdough starter if they are too sour for you. In fact, you might start with a half cup instead of a whole cup in the recipe below. But we like to take our sourdough, so the whole cup is perfect.
This recipe pairs well as a dinner biscuit with butter and jam, but it’s even better underneath a steamy hot ladle full of sausage or chipped beef gravy. This recipe is basically a regular biscuit recipe, but with the sourdough starter instead of milk or water.
1 cup flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1/3 cup butter, cold and cut into pieces
1 cup sourdough starter
- Combine flour, salt, baking soda and back powder in a large bowl.
- Cut cold butter into flour mixture until it resembles coarse crumbles.
- Add sourdough starter and knead until all of the flour is absorbed.
- Turn out onto a very lightly floured surface, pat into 3/4″ to 1″ thickness and cut out biscuits.
- Place in a buttered cast iron skillet, biscuit sides touching one another, and cook at 425 for 12-15 minutes.