Grandma’s Sourdough Biscuits

“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.”

“I am eating them straight out of the oven and the texture is delicate and soft. The sourdough flavor is subtle. I followed the recipe to a T and they came out so well I would serve them to guests. I let the last few set for 30 minutes and the sourdough flavor is much stronger. Do this only if you love sourdough.”

“Absolutely fantastic, delicious, I don’t need another biscuit recipe ever again.Dangerous, though, these never survive through until leftovers, they’re gobbled up in no time.I love your grandma!”

“I made these last night to have with my “carbo loading” dinner (running 15 miles today), alongside my super veggie-full spaghetti. They turned out perfect. I got 6 biscuits and the last 3 minutes I topped each with some asiago cheese. Turned out FANTASTIC!Will definitely make these again.”

“I used to hate having to throw away a cup of starter every time I “fed” it – now I don’t have to! This recipe puts that excess starter to good use, and it produces some of the lightest, fluffiest biscuits I’ve ever made! Thank you for sharing Grandma’s recipe! :-)”

“Hooray for Grandma, this is a fast and delicious recipe. I tend to make 7 instead of 8 so that they are a little bigger. Warm from the oven with real butter, hard to stop eating them.”

“Tasty, delicious, delightful. Reminded me of a cross between a biscuit and a dinner roll.Lovely with a drizzle of honey or alone.”

“Oh, my gosh… so easy and quick.I only had 1/4 cup of margarine, so I added a dash of oil as well and these turned out absolutely fine.Better than fine; they were stupendous, nice and hot on the side of a pot of winter pressure-cooker stew.My starter was pretty wet, but if I was using my usual firm starter, it would probably have been too dry, which may explain why some others have said it was dry; sourdough starters can vary considerably in hydration.”

“Is your Grandma Paula Deen?Even with 100% whole wheat flour they were tender and flaky!!!These are the first ww biscuits I’ve EVER made that my family raved about. I used my food processor to mix the dry ingredients together, then I added the butter and pulsed till it was the size of small peas. It was a snap to make these in the fp.Did I mention this made FLAKY whole wheat biscuits?Thanks!!”

“I have to add a bit more flour, about 1/4 of a cup – I think my starter may be more liquid, plus we’re at 3500 elevation. Otherwise my biscuits turn out a little flat… but the slight changes fixed that. We love these! They are our new Sunday Morning Biscuits! Thank Grandma for us!!!”

“Very good and very easy!I was just experimenting and wasn’t really fixing these for a meal, but they were so good that I had to make up a pan of gravy to go with them. Granddaughter loved them!”

“wonderful taste”

“These were great.My DH raved about them.I will be making these alot using recipe # 67075 sourdough starter for these.Thank your dear grandmother for this recipe. lol”

“I made this after Gypsy had asked for a biscuit recipe and i thought that they would be like our scones in Scotland, but i was wrong, they are very different don’t know if it was the s/d or what but i really liked them, as Pollen said they are very light. I had 1/2 cup of starter left after making my weekly loaf so i only made 1/2 the amount and i had eaten 2 before they were cold with butter and cheddar the taste was amazing and the texture was crisp on the outside and light, fluffy and creamy on the inside next time i will add some sultanas or maybe some sun dried tomatoes and olives, i like the sound of that. Thank your grandma from us all in Scotland. I would have taken a photo but the aroma was so good i just had to eat them just couldn’t wait maybe next time.”

“This recipe was sent to me by a lady who read my comments on finding a recipe for light and fluffy sourdough biscuits.This one sounds more like it, as both baking soda and baking powder where used in the recipe I’d lost. I am going to try this recipe tonight for supper, and if I don’t have anything else to go with these, I’lll just fill up on some good biscuits.Have a little bit of clam chowder leftover, so that will do just fine for this old woman! :-)Can’t wait to try them…and if there are more recipes to come…I’ll be watchin’ for ’em. Thanks folks!”

“They were quite easy and quick to make, but I didn’t like the taste of them at all. Maybe it was because of my sourdough starter (I’ve had a few problems with it) or maybe because they are just like nothing I am familiar to. Not sure. Also, They got burnt on the outside a bit while the inside was still a little doughy. Next time I won’t bake them at quite as high temperature.I’ll definitely try again, maybe next time they’ll turn out better.”

“These were easy, quick and delicious!Soft, fluffy, and yummy!I actually used them to make crock pot chicken-n-dumplings.I made a chicken soup in the crock pot and added the biscuits to the top for the last hour of cooking.My guest who requested my usual chicken-n-dumplings said they were better than ever with the sourdough biscuits on top.Thank you!”

“Excellant biscuit recipe. Tender and deliscious.”

“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.”

“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.”