Mary Rogers’s Sourdough Biscuits

Mary Rogers’s Sourdough Biscuits

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 4

    • About This Recipe

    “This is one of the Zaar recipes that I adopted.I hope to prepare this one soon and will post any modifications that I make to the recipe.”

    Ingredients

  • 1/2 cupactive starter
  • 1cupmilk
  • 2 1/2 cupsflour
  • 1/3 cup lard or 1/3 cupshortening
  • 1tablespoonsugar
  • 3/4 teaspoonsalt
  • 2teaspoonsbaking powder
  • 1/2 teaspoonbaking soda
  • 1/4 teaspooncream of tartar

    • Directions

  • At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour.
  • Let set overnight if the biscuits are wanted for breakfast.
  • If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise.
  • However, unless the weather is real warm, it is always all right to let it ferment overnight.
  • It will get very light and bubbly.
  • When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda.
  • Work in the lard or shortening with your fingers or a fork.
  • Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture.
  • Mix into a soft dough.
  • Knead lightly a few times to get in shape.
  • Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter.
  • Place close together in a 9 x 13-inch pan, turning to grease tops.
  • Cover and set in a warm place to rise for about 45 minutes.
  • Bake in a 375 degree oven for about 30 to 35 minutes.
  • Leftovers are good split and toasted in a sandwich toaster.

    • Reviews

  • “Oh my goodness gracious!These are some yummy, light and fluffy treats!THey have wonderful texture that reminds me of a cross between a dinner roll and a biscuit.And they have tons of delicate sourdough flavor.Yum, yum and yum!”

  • “I do not know why I have waited until now to make these biscuits because they are wonderful.The shortening was reduced to 1/4 cup and these biscuits turned our with a delicious texture.I got 9 beautiful biscuits.As it is just the 2 of us, I will wrap these when cool in foil packets of 2 and place in the freezer.When ready for fresh hot biscuits, a packet will be placed in a cold counter top oven with the temperature set at 425 degrees.The biscuits will gradually warm while the oven does and then once it reaches full temperature, the biscuits will remain in for about 5 minutes more to be completely thawed, warmed and ready to enjoy.I am sure I will use this recipe again.”

  • “I made a double batch.I would consider putting more salt in next time.The texture was light and fluffy and the crust on top was perfect.I also did like Galley Wench and put it into glass pans directly and sliced.I’m going to freeze them to enjoy throughout the month.I think these would be perfect as is with biscuits and gravy due to the slight sweetness and texture since the gravy and sausages tend to be salty.”

  • “Without a doubt the *best* biscuits I’ve ever had.And so very easy.Love that there is only one rising too.I made two batches (because I didn’t read that you were to use only 1/2 cup of starter :)) The first batch was made as directed, only I don’t have a 9×13 pan…imagine eh!So I spread it out in my rectangular roasting pan and cut as suggested by Galley Wench.Got 16 nice, light but obviously ‘lower profile’ biscuits.Very, very tasty.I experimented with the second batch… using the following exceptions to the original….1/2 tsp salt, 1 tsp garlic powder, 2 tsp dried chives, 1/2 tsp red pepper flakes.11×7 glass pan @ 350* for 30 minutes.*Amazing*, only next time I will use the original 3/4 tsp salt, and increase the spices.I figured it was safer to go light the first time.Now I know!!!So now that we have all these biscuits….and there’s only the two of us……who wants to come for supper????Thanks for posting this wonderfully beautiful recipe.”

  • “excellent.Mine sat for about 3 hours and rose for 30 minutes, but were still wonderful.I cut them like GalleyWench recommends, and even my 18 month old approved =)I do think this recipe makes more than 4 servings though!”

  • “5 Bright Stars for this one! I made them according to the recipe, however instead of using a biscuit cutter I put the sheet of dough in a cookie sheet and cut into squares. Much simpler method and they turned out tender and flavorful! Thanks Kim, you have winner here!”

  • “We really enjoyed these biscuits.I did make one change and that was to use 1/3 cup vegetable oil for the biscuits instead of lard or shortening.It therefore, made a stickier dough, so instead of kneading and rolling out, we had drop biscuits.They rose and baked up beautifully.”

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