Buttermilk Sourdough Biscuits Recipe
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.
- 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)
- Heat oven to 425 degrees
- Mix dry ingredients together.
- Cut Crisco in with a pastry blender, or use a fork.
- When the dough is the consistency of tiny pebbles.
- Add the starter, then enough buttermilk to pull the dough together.
- It should be tacky.
- Flour your work surface.
- Using your floured fingers, pat the dough in a round shape until it is 1/2," plus a bit, high.
- Cut biscuits and place on baking pan, touching sides.
- Bake 10-12 minutes, or until tops are golden brown.
- Brush on butter.
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|Amount Per Serving||%DV|
|Serving Size 63g|
|Recipe makes 6 servings|
|Calories from Fat 11||7%|
|Total Fat 1.26g||2%|
|Saturated Fat 0.6g||2%|
|Trans Fat 0.0g|
|Total Carbs 31.9g||9%|
|Dietary Fiber 1.1g||4%|