Buttermilk Sourdough Biscuits Recipe

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1 vote | 2601 views

Fabulous recipe I found in "Southern Living" recently.

If you want to start your own starter, see links.

I only use mine every few weeks or so, and it's still fine after 2 years. I just take it from the fridge, pour off the liquid that forms at the top (hootch), and feed it.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.16 view details
  • 2 cups self-rising flour *
  • 1/4 tsp. baking soda
  • 1/4 cup (4 tbs.)
  • 3/4 cup active starter
  • 1/2 cup buttermilk
  • melted butter to brush on tops.
  • Southern cooks use a lot of self-rising flour. You can get it at major grocery stores, or make up a batch of your own, and store it (see Links)


  1. Heat oven to 425 degrees
  2. Mix dry ingredients together.
  3. Cut Crisco in with a pastry blender, or use a fork.
  4. When the dough is the consistency of tiny pebbles.
  5. Add the starter, then enough buttermilk to pull the dough together.
  6. It should be tacky.
  7. Flour your work surface.
  8. Using your floured fingers, pat the dough in a round shape until it is 1/2," plus a bit, high.
  9. Cut biscuits and place on baking pan, touching sides.
  10. Bake 10-12 minutes, or until tops are golden brown.
  11. Brush on butter.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 63g
Recipe makes 6 servings
Calories 162  
Calories from Fat 11 7%
Total Fat 1.26g 2%
Saturated Fat 0.6g 2%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 608mg 25%
Potassium 83mg 2%
Total Carbs 31.9g 9%
Dietary Fiber 1.1g 4%
Sugars 1.07g 1%
Protein 4.8g 8%


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