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Sourdough Biscuits Recipe

Author Photo
By Traci Smith | Mar 26, 2019

Sourdough Biscuits. Photo by Getty Images/jatrax.

Yields 3 dozen.


  • 2 cups all-purpose flour
  • 2 cups sourdough starter
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 2 teaspoons baking powder
  • 2 tablespoons lard or butter, cold, cut into small pieces
  • 2 tablespoons butter, melted


  1. Preheat oven to 350 F. Grease a 10-inch cast-iron skillet, and set aside.
  2. In a large bowl, mix flour, sourdough starter, salt, honey, baking powder, and lard until a soft dough forms.
  3. Pinch off egg-sized pieces and roll into balls. Place dough balls, touching, in the prepared skillet in concentric circles, starting with the outer edge, until filled. Brush tops with melted butter. Set skillet in a warm place for 10 minutes to allow biscuits to raise.
  4. Bake for 35 to 40 minutes, or until tops are golden brown and insides are cooked through. Serve hot.

For more baking ideas, visit Sourdough Recipes.

From No-Knead to Sourdough

Creating warm feelings through simple homemade bread with From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and her love of good food. From making simple yeast breads to learning how to bake a wide variety of sourdough-based breads, Miller’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of baking bread. Topics include fitting bread-baking into your schedule; low- and no-gluten baking, including gluten-free sourdough breads; using a wood-fired oven; recipes for every comfort zone, from flatbread to sourdough; and information about the science of baking.
This title is available in the Capper’s Farmer store or by calling 800-678-4883. Mention promo code MCFPAJZ2. Item #8879.

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