My very first job (not counting babysitting, of course) was at a place that shall remain unnamed, but is well known for it’s fried chicken and homemade biscuits. At 15, I was not old enough to be able to do a lot of the back-of-the-house cooking (something about knives and boiling water and hot boiling grease – you had to be 16 for that), but I was old enough to make biscuits. And I did. And I ate one, with butter and honey, every day that I was on the clock.
On occasion, my parents would make us biscuits and gravy for weekend breakfasts growing up. Once we got old enough to read a recipe, my sister’s and I were in charge of making biscuits (traditional, Baking Powder biscuits, primarily) and we rarely, rarely had leftovers.
I still, always, always, make sure to save room for a
dessert biscuit. A biscuit that must be eaten on it’s own, last, with butter and honey.
It wasn’t until about three years ago I had ever heard of a biscuit made with yeast (I think Paula Deen introduced me to them) and once I became a sourdough mama, I thought, why not? I’ve been on the search for a good sourdough biscuit recipe for a long time and, through much experimentation, have finally found one up to my standards! They are just like the baking powder biscuits I grew up on, with a sourdough twang. I love them!
Disclaimer: I do have to admit, though, that I can not stomach whole wheat biscuits. I just can’t. I have tried. I will happily augment muffin recipes, tortillas, breads, pita . . . even cookies sometimes, all great with whole wheat flour. Biscuits? Alas, no. In my house, they must be made with white all purpose, or pastry flour. If you find success with a mix of half white, half whole wheat, or all whole wheat with this recipe, let me know!
Sourdough Biscuits
makes around 10 biscuits
- 2-1/2 cups flour
- 1/3 cup lard, (yes, lard, the “most elegant fat you’ll ever meet”) cold and cut into chunks, or a mix of half lard and half cold/frozen butter
- 1 Tablespoon sugar
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup sourdough starter, freshly fed a few hours earlier
- up to 1 cup of milk
- melted butter
In a large bowl, sift together all the dry ingredients except the baking soda. Using your fingers or a pastry cutter (I use my fingers) cut in the lard (yes, lard. Don’t even try substituting shortening. Lard is where it’s at for flaky biscuits, pie crusts and tortillas. ) or lard and butter into the dry ingredients until it is mealy and the fat is in roughly pea-size pieces, evenly distributed throughout the flour. Add the starter and stir well.
Now, mix the baking soda with just a teaspoon or so of warm water. Add to the dough and stir well.
Then, add in just enough milk to make a biscuit dough. Biscuit dough should be quite sticky and just stick together. It should never be dry.
Dump biscuit dough onto a lightly floured surface, turning to lightly cover with flour and just barely, with your hands, push the dough together to form a rough rectangle. Gently press down until it is about an inch and a half depth.
Why? Because biscuits are pastry and they become flaky through the interspersing of fat throughout the dough melting during baking and making layers. The more times you press the dough together, the more the fat pockets will disperse, the layers will flatten, and the biscuits will be denser. I’m sure someone, somewhere explained it more eloquently, but that is just how it works around here.
Place biscuits, touching, on a greased baking pan or 9″x13″ pan. I prefer baking biscuits (and, actually, all baked goods other than pies) on metal, I feel it makes the crust browner, (something about that heat conductivity thing) but some people swear by glass so choose whichever you have access to! Allow to rest and rise for about half to one hour.
Right before baking, baste the tops of the biscuits with melted butter (this was the secret at the Colonel’s, by the way) and bake in a 375 degree Fahrenheit oven for 30-35 minutes.
This post is written in conjunction with the Octoberfest Carnival of Super Foods hosted by Kitchen Stewardship, Pennywise Platter hosted by The Nourishing Gourmet, Frugal Friday hosted by Life as Mom, Foodie Friday hosted by Designs by Gollum and Fight Back Friday hosted by Real Food Renegade and yeastpotting hosted by Wild Yeast.
I just made these biscuits last night and they were incredible! My husband and I loved them. I did substitute whole wheat flour for half the flour, and they turned out very well. Yum!
I love biscuits! We often whip up baking powder ones for lunch in a pinch. But I would love to try this sourdough version. One thing I've discovered helps make really flaky biscuits is to gently fold the dough over, press, then fold again. I do this 3-4 times, then cut out the biscuits. It helps form layers and they pretty much fall apart into perfect halves when the edges are pressed after baking.
If I don't use metal, I like to use stoneware for baking biscuits and other baking as well.
These were EXCELLENT! I baked them on my pizza stone and they turned out perfect. Will use this recipe again and again. Than you!
These were EXCELLENT! I baked them on my pizza stone and they turned out perfect. Will use this recipe again and again. Than you!
Original comments from former blog:
A Gracious Home said…
I will try to make these biscuits. I never have a lot of luck with baking. They just sound wonderful. Doylene
10:03 AM
alexis said…
Those sound delicious! I’ll be trying these the next time I make sausage gravy.
12:45 PM
mahmommy said…
These look great- I have been looking for something like this. I too love biscuits but only make baking powder ones, or ones adapted from the hillbilly housewife- they go in the freezer (which means I can make biscuits in only a few minutes!)
I don’t like regular whole wheat flour either, but do use white whole wheat flour (from King Arthur) and it works well. I am still trying to adapt my recipe to soak the grains, which also makes things lighter (as it would if it were made with white flour) I am excited to try these ideas on this recipe- it looks really great!
8:38 AM
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Blogger Kimi Harris said…
These look very good. The wheels are turning as I think if I could make these into a soaked version. Yum.
1:20 PM
Simply Portraits said…
YUM!!! These sound so good! And the recipe sounds a lot like the one my mom used to make growing up! I’ll have to try these!
Hope all is well with you all and Trevor is feeling better!
Much love,
-Amanda
3:05 PM
Jennifer said…
Can’t wait to try! love that I can use sourdough starter but don’t have to get it rising too early in the day! Might have to make to go with soup tonight………
3:16 PM
Greta @ Mom Living Healthy said…
Those look just great! I haven’t tried making biscuits yet, but I do love the ones the Colonel makes
Thanks!
8:55 PM
NM said…
I love biscuits the American way! Here in Australia, like in the UK, we call our cookies “biscuits” so when I ordered a biscuit when we were in the States I was a bit surprised when a bread roll/scone came out, but boy, did I love it! And yes, I had many more biscuits that trip!Thanks for sharing your recipe. I am a new follower too! Love your blog.
Best wishes, NM.
10:33 PM
ButterYum said…
I tell you what… there isn’t much on this earth more delicious than a fresh homemade biscuit!
ButterYum
1:35 AM
Meal Planning with Connie said…
I will have to pass this recipe to my aunt, who makes sourdough bread. Girl, you are so right about dessert biscuits. Being from Mississippi, I prefer mine with molasses!
Many blessings!
4:05 AM
Kathleen said…
They look delicious, Sarah!
I am going to make a starter today.
Have a wonderful weekend!
10:15 AM
Madam Chow said…
Kudos for using sourdough. I LOVE that. And I’m totally with you on the whole wheat biscuit thing. I love whole wheat – except in biscuits. Blech!
10:51 AM
Mary said…
These look really, really good. I’m intrigued with the use of sourdough, so much so that I’ve not only bookmarked the recipe, I’ve also put it on must-try list. Have a wonderful Foodie Friday.
10:53 AM
Donna said…
They look wonderful-drool-!
6:53 PM
heartnsoulcooking said…
I love anything made with sourdough. I have a sourdough rye bread on my blog. THANKS!!! for sharing the GREAT!!! biscuit recipe and HAPPY HALLOWEEN!!!
Geri
10:34 PM
Kitchen Stewardship said…
Maybe whole wheat pastry flour? I have good luck with that with my regular biscuit recipe.
Thank you so much for joining the (last) October Fest Carnival of Super Foods! It’s been great fun…Katie
4:43 AM
Susan/Wild Yeast said…
A biscuit for dessert, what a great idea. I wonder if you would like these of they were made with a portion of white whole wheat flour?
8:35 PM
Tanna (The Brick Street Bungalow) said…
Oh, Sarah. I have so enjoyed reading through your blog! And, I am an avid biscuit eater/lover/appreciator(is that a word?); so I’m most excited about this recipe. I’m adding your blog to my following list!
9:34 AM
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