This recipe is straight fire! I just made them this morning and they sure are delicious; there might be none left by the time my lady gets back home... Thank you for posting. One tip that helped me get better results: after you cut them, put them in a cookie tray and place them in the freezer for 10-15 mins while the cast iron preheats in the oven. Don't crowd them once you put them in the pan. The ones in the freezer rose twice as high on average in comparison with the ones that went into the cold pan straight after cutting.
My sourdough starter finally matured enough to be able to use it in a recipe. This is the first sourdough recipe I tried. My daughter said these were the best biscuits I had ever made and asked me to make them again. The main thing I had to remember is the timing. I started it in the morning before realizing it takes 10 hours to proof, but it worked out fine. We had the sourdough biscuits for supper instead of breakfast. They are great with butter and honey.
Amy, I am just a babe in the sourdough world (hope to be a pro soon). I made the biscuits exactly as you directed and they turned out fabulous! These are great with a vegetable soup. This recipe is a keeper.
I made these using active starter. They were amazing! Lightly crisp on the outside, light and flaky on the inside, with a wonderful sourdough flavor! Looking forward to making them again.
Just made these for breakfast yesterday and they were delicious. You have amazing recipes, everything I’ve tried so far From your channel has turned out great. Thank you!
Can you use a mixer for this recipe? And how do you know if the baking soda is all the way mixed in? And how do you know when the butter is cut into the flour enough?
Another great sourdough recipie, Amy. Question: Why do you use both buttermilk and sourdough discard? Is it for the sourness? Couldn’t you use just starter? Thanks - your sourdough bread(s) recipes and techniques are my go to ones because they produce the best breads! Thanks again
Your inspiring so many yummy meals in my kitchen and I love it! Can your sourdough recipes follow a 1:1 ratio of all purpose flour vs einkorn flour? And if my starter comes from einkorn flour? Thank you!!
I used to have an older book - can't recall the title but it was about Freezer cooking... or something to that effect. You could make ahead things - freeze - then cook. It had sourdough biscuits. It called for half the flour for the recipe to be added the night before - sugar - starter - milk/buttermilk... let it go overnight... next morning... mix all remaining flour - dry ingredients together. Add a little to the sourdough mixture... to slightly thicken... put half of the remaining dry mix on flour surface and turn out sourdough mix on top of it... use the rest on top of the mix. Kneed together until well incorporated... roll out to 1/2" thick or so rectangle... slice/pizza roller works well into small 2"x2" squares or desired size... put on well greased pan... brush tops with veg oil/melted butter mix... let rise 30 mins... put in hot oven and bake. This made the most WONDERFUL high flaky biscuits. I used to make these and pass out to neighbors. I cannot find that book... If anyone knows of one - let me know!!! The taste and aroma as they baked were intoxicating...
OK, why the baking powder and baking soda? And what would happen if you added them in the night before and then just rolled out and baked the next morning?
I made these last night and they were delicious! I might decrease the salt, but that is just my personal preference. But I will definitely be making these again!
I've made these twice: the first time they came out perfect. The second time some of the biscuits had segments in them kinda like Monkey bread and they looked as if they had risen, become top heavy and fell over to the side. Can you tell me what I did wrong? Thanks
Looks good but i wonder why you have 4X leaving agents to achieve expansion? Steam from butter, yeast from sourdough starter, baking powder and baking soda? Wouldn't your starter and butter be enough?
I got your recipe and am new to sourdough. What I didn't understand is the difference between active starter and discard. I thought discard was just taking active out of the jar? could you explain that part of the recipe a little bit?
Just finished my starter yesterday, I think it took a little longer since it's pretty cool in the house this time of year. It took 2 weeks, but I've got my loaf proofing in the fridge right now, with the intention of baking it tomorrow morning. Fingers crossed. But I sure to like the look of those biscuits, too.
Thank You dear for your time and effort of the cooking of such delicious bread s and pastries. How are you on Non-GMO flour? King flour makes a Non-GMO all purpose and whole wheat version that is awesome. I sue Non-GMO and it does taste different, and once you try it you will not use any otherfloru. Peace, Love, Lazaro
This recipe is straight fire! I just made them this morning and they sure are delicious; there might be none left by the time my lady gets back home... Thank you for posting. One tip that helped me get better results: after you cut them, put them in a cookie tray and place them in the freezer for 10-15 mins while the cast iron preheats in the oven. Don't crowd them once you put them in the pan. The ones in the freezer rose twice as high on average in comparison with the ones that went into the cold pan straight after cutting.
I absolutely love the kiss at the beginning of the video🥰🥹🫶🏼🫶🏼
My sourdough starter finally matured enough to be able to use it in a recipe. This is the first sourdough recipe I tried. My daughter said these were the best biscuits I had ever made and asked me to make them again. The main thing I had to remember is the timing. I started it in the morning before realizing it takes 10 hours to proof, but it worked out fine. We had the sourdough biscuits for supper instead of breakfast. They are great with butter and honey.
Amy,
I am just a babe in the sourdough world (hope to be a pro soon). I made the biscuits exactly as you directed and they turned out fabulous! These are great with a vegetable soup. This recipe is a keeper.
Leon Nelson that’s good to hear! 😊 make sure to try my country loaf recipe!
Hello! Can't wait to try these biscuits. I've just started making sourdough bread and now I need to start cinnamon rolls and biscuits. Thanks so much!
Can you freeze these before cooking and bake as you need?
I made these using active starter. They were amazing! Lightly crisp on the outside, light and flaky on the inside, with a wonderful sourdough flavor! Looking forward to making them again.
Just made these for breakfast yesterday and they were delicious. You have amazing recipes, everything I’ve tried so far From your channel has turned out great. Thank you!
Can you use a mixer for this recipe? And how do you know if the baking soda is all the way mixed in? And how do you know when the butter is cut into the flour enough?
Another great sourdough recipie, Amy. Question: Why do you use both buttermilk and sourdough discard? Is it for the sourness? Couldn’t you use just starter? Thanks - your sourdough bread(s) recipes and techniques are my go to ones because they produce the best breads! Thanks again
A cook after my own heart. Hot sauce on eggs - wait - and on homemade biscuits. WOW! Great video, and great tip about the levaning.
Joey Hardin gots to have the hot sauce 😂
Tabasco for life!
Your inspiring so many yummy meals in my kitchen and I love it!
Can your sourdough recipes follow a 1:1 ratio of all purpose flour vs einkorn flour? And if my starter comes from einkorn flour?
Thank you!!
I used to have an older book - can't recall the title but it was about Freezer cooking... or something to that effect. You could make ahead things - freeze - then cook. It had sourdough biscuits. It called for half the flour for the recipe to be added the night before - sugar - starter - milk/buttermilk... let it go overnight... next morning... mix all remaining flour - dry ingredients together. Add a little to the sourdough mixture... to slightly thicken... put half of the remaining dry mix on flour surface and turn out sourdough mix on top of it... use the rest on top of the mix. Kneed together until well incorporated... roll out to 1/2" thick or so rectangle... slice/pizza roller works well into small 2"x2" squares or desired size... put on well greased pan... brush tops with veg oil/melted butter mix... let rise 30 mins... put in hot oven and bake. This made the most WONDERFUL high flaky biscuits. I used to make these and pass out to neighbors. I cannot find that book... If anyone knows of one - let me know!!! The taste and aroma as they baked were intoxicating...
Can you use this recipe to make chicken and dumplings?
OK, why the baking powder and baking soda? And what would happen if you added them in the night before and then just rolled out and baked the next morning?
I made these last night and they were delicious! I might decrease the salt, but that is just my personal preference. But I will definitely be making these again!
Yay! Love that you enjoyed them! 😊
Thanks for the recipe! It's the best biscuits I've ever had. I saved the recipe in my book.
Wonderful! :)
Do these have a yeasty taste to them? Also, why the buttermilk? Isn't the sourdough enough to flavor them?
I've made these twice: the first time they came out perfect. The second time some of the biscuits had segments in them kinda like Monkey bread and they looked as if they had risen, become top heavy and fell over to the side. Can you tell me what I did wrong? Thanks
Yup gonna give this one a whirl Earl !
can you just use self rising flour?
Looks good but i wonder why you have 4X leaving agents to achieve expansion? Steam from butter, yeast from sourdough starter, baking powder and baking soda? Wouldn't your starter and butter be enough?
I got your recipe and am new to sourdough. What I didn't understand is the difference between active starter and discard. I thought discard was just taking active out of the jar? could you explain that part of the recipe a little bit?
Ty for telling me the name of that bench scraper. Been wanting one for a while, but didn't know how to phrase the search
Can I make drop biscuits out of this recipe
im obsessed with everything sourdough. love the videos!
Thank you :)
Can I use my sourdough discard to make the sourdough biscuits?
I haven’t tired, but I would imagine since it calls for baking soda and baking powder. Those are both leavening agents
New sub!🤗. Love your flour canisters! Great recipe and video! Thank you for sharing!
I got them from Crate and Barrel. Thank you!
My sourdough starter is still in the making, but these and pancakes are some of the first things I want to try. :)
Just finished my starter yesterday, I think it took a little longer since it's pretty cool in the house this time of year. It took 2 weeks, but I've got my loaf proofing in the fridge right now, with the intention of baking it tomorrow morning. Fingers crossed. But I sure to like the look of those biscuits, too.
You can make them with your discard!
This looks great! Could you reply with recipe measurements? Thank you for your sourdough inspiration!
You can find them here littlespoonfarm.com/sourdough-biscuits/
Thank You dear for your time and effort of the cooking of such delicious bread s and pastries. How are you on Non-GMO flour? King flour makes a Non-GMO all purpose and whole wheat version that is awesome. I sue Non-GMO and it does taste different, and once you try it you will not use any otherfloru. Peace, Love, Lazaro
Exactly, I get my flour at the local (used to be Amish) store, organic, non-gmo and in 50 pound bags, $30.
I only use non gmo as well
Drooling.
Ha! :)
These look delicious😊
Thank you!
What are the measurements for ingredients
Her Husband must never have a bad day waking up to her every day omg!
Measurements of ingredients?
littlespoonfarm.com/sourdough-biscuits/
Make the sound louder
Will do next time!
What are the amount of the ingredients???? There was no measurements listed or mentioned . 👎
littlespoonfarm.com/sourdough-biscuits/
Hey, why are you so rude and entitled?