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.
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 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.
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.
Mix sourdough and oil. Sift ... To keep sourdough starter going add to ... so: 1/4 cup sugar, 1 cup flour, and 1 cup milk. Stir and keep in refrigerator.
Let stand overnight. ... thickness. Cut into biscuits and dip each ... minutes. Bake at 325 degrees for 30 minutes. Dough can also be used for cinnamon rolls.
Mix all ingredients; pat out on flat, floured surface. Cut out and place in Dutch oven. Cook until golden brown. Makes about 25 biscuits.
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