sourdough biscuit recipe

First you need a 'starter' (2 C/floor, packet of active yeast, 2 C/warm water)

In a covered 4-qt. glass mix flour and yeast.
Gradually stir in warm water until smooth. Cover loosely with a kitchen towel; let stand in a warm place 2-4 days or until mixture is bubbly, sour smelling and a clear liquid has formed on top. (Starter may darken, but if starter turns another coor or develops an offensive odor or mold, discard and start over.)

Cover tightly and refrigerate starter until ready to use.

Then for biscuits...
2 C/flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 C/cold butter
1 C/'Starter'
1/2 C/buttermilk

In a large bowl, combine flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs.
Mix Starter and buttermilk together then stir into dry mixture with a fork until dough forms a ball.
Place dough ball on a well-floured surface; knead 10-12 times.
Roll to 1/2-in. thickness.
Cut with a floured 2-1/2-in. biscuit cutter.
Place 2 in. apart on a greased baking sheet.
Bake at 425° for 12-15 minutes or until golden brown.
Brush with melted butter.
Place rolls on a wire rack to cool IF you can resist eating warm which is how I like them


Before using Starter:
Stir to blend in any liquid on top. Remove amount of starter needed; bring to room temperature before using.


To keep Starter going
For each 1/2 cup starter removed, add 1/2 cup flour and 1/2 cup warm water to the remaining starter and stir until smooth. Cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.


The Starter is the KEY to good sourdough biscuits