Quick Sourdough Biscuits

Warm biscuits

StreuselMy sourdough starter has been sitting in my fridge getting a little funky.  That’s the great thing about a starter, it look a little gray but it tastes great!

My basement flooded last month and it’s kept me pretty busy.  I’ve been shirking on my Streusel duties and for that I am sorry!  As I was doing a much-needed clean out of my basement I discovered a 1982 pamphlet from the Colorado State University Cooperative Extension Service entitled “Today’s Sourdough at High Altitudes”.  I flipped through it and found this recipe for yummy and easy biscuits.  The sourdough starter gave the biscuits a nice subtle sour flavor.

These would be the perfect biscuits for Biscuits & Gravy.  I have to let you in on a little tidbit about me.  Whenever I go to a breakfast joint, if they have Biscuits & Gravy on the menu, I have to get it.  I can’t NOT get them.  Sometimes they are good, sometimes they are great but even as the starchy lump with pork fat goodness sits in my stomach like a brick – I never regret it!


Sourdough Biscuits

makes 10 biscuits


1 1/2 c. starter

1/4 c. melted butter, unsalted

1 1/4 c. all purpose flour

1 T. sugar

1/2 t. salt

1 t. baking powder

1/4 t. baking soda


Preheat the oven to 375 degrees Fahrenheit.  Combine the starter and melted butter in the bowl of a stand mixer.  With the dough hook attached mix in the butter.  Add the dry ingredients and mix until combined.

Sourdough Biscuits

Turn out onto a lightly floured board and knead just until soft and it comes together.  Pat out to about a 1/2 inch thick and cut with a biscuit cutter.  I used a 2 5/8 inch round cutter.  Place the biscuits in a buttered dish, brush with more melted butter and sprinkle with a little salt.  Bake for about 15 minutes until golden brown.

Sourdough Biscuits too

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