1 - 10 of 39 for sourdough biscuits starter
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In 3 quart ... rise 24-48 hours. Starter may be kept ... to remaining ingredients. Amounts of flour and water added will depend on amount of starter left.
In a bowl ... corn meal. Blend sourdough and buttermilk, stir ... thickness, cut into biscuits with 3 inch ... 425 degree oven. Good with honey and butter.
Sift dry ingredients ... in shortening. Add starter and mix. Turn ... thick; cut with biscuit cutter and place ... minutes. Makes 12 biscuits. Combine ingredients ... place overnight. NOTE: Sourdough starter can be ... bread and even cake.
Mix starter and oil. Add dry ingredients. Mix well. Drop by tablespoons on an ungreased cookie sheet. Bake at 350 degrees for 10 to 15 minutes.
Place flour in ... center and add sourdough starter; stir in ... dough for one biscuit at a time; ... shortening. Crowd the biscuits in a round ... 425 degrees until done.
This is a ... made from leftover Sourdough Pancake batter. To ... thickness. Cut with biscuit cutter; dip each ... (375°F) for 30 to 35 minutes. Serve hot.
Mix all liquid ingredients, then add dry ingredients. Mix well, knead a few times in the bowl and then put in greased pan or make rolls. Let rise 20 ...
Mix all. Turn ... thick. Cut with biscuit cutter. Dip in ... and let rise for 30 minutes. Bake at 370 to 400 degrees for 30 minutes. Yields: 30 biscuits.
Dissolve soda in starter then stir into biscuit mix. Put on ... for 3 days; stirring each day. Leftover starter may be kept in refrigerator to use later.
Mix starter and oil. Stir ... Roll mixture on floured board until 1/2 inch thick. Cut biscuits, let rise for 15 minutes. Bake at 425 degrees for 15 minutes.
Result Page: 1
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