Recipe: 13 Sourdough Biscuit Recipes

 Try these:
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 Title: Cinnamon Sourdough Biscuits
 Categories: Biscuits, Sourdough
 Yield: 20 Servings

 1 1/2 c All-purpose flour
 2 ts Baking powder
 1/2 ts Baking soda
 1/2 ts Salt
 1/4 c Packed brown sugar
 1 ts Ground cinnamon
 1/4 ts Ground nutmeg
 1/2 c Shortening
 1/2 c Raisins
 1 c Sourdough starter
 2 tb Butter or margarine, melted

 Grease a 12x7 1/2" baking pan. Set aside. Preheat oven to 425F. In a
 large bowl, stir together flour, baking powder, baking soda, salt,
 brown sugar, cinnamon and nutmeg. Use a pastry blender or 2 table
 knives to cut in shortening until mixture resembles coarse crumbs.
 Add raisins and sourdough starter. Stir until blended. Turn out onto
 a lightly floured surface. Knead dough about 30 seconds. Roll out
 dough 1/2" thick. Cut biscuits with a 2 to 2 1/2" biscuit cutter.
 Arrange in prepared baking pan with sides of biscuits touching. Brush
 tops of biscuits with melted butter or margarine. Bake in preheated
 oven 12 to 15 or until tops are golden brown. Remove from pan. Serve
 hot. Makes 20 to 22 biscuits.

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 Title: Brush Country Sourdough Biscuits
 Categories: Biscuits, Sourdough
 Yield: 1 Recipe

 2 c Flour
 2 ts Baking powder
 2 T Sugar
 1/2 ts Salt
 4 T Shortening
 1/2 c Warm milk
 1 c Sourdough starter

 Mix well and turn out onto floured board and knead eight or ten
 times. The dough should be spongy and slightly sticky. Pinch off a
 piece of dough, form into biscuit and place on greased pan or roll
 out and cut with biscuit cutter). Grease top and set pan in a warm
 place 20 or 30 minutes. Bake in a 400 degree oven about 25 minutes or
 until golden brown.

 Source "BRUSH COUNTRY KITCHEN"

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 Title: Aunt Cora's Sourdough Biscuits
 Categories: Biscuits, Sourdough
 Yield: 4 Servings

 1 1/2 c Sifted Unbleached Flour
 3 t Baking Powder
 1 t Salt
 1 1/2 t Baking Soda *
 2 T Sugar
 1/4 c Shortening, Melted
 1 1/2 c Sourdough Starter

 * More Baking Soda may be added if the starter if very sour. Place
 flour in bowl, add starter in a well, then add melted shortening and
 dry ingredients. Mix lightly and turn out onto a lightly floured
 board and knead until the consistency of bread dough, or of a satiny
 finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a
 greased pan. Coat all sides of biscuits with melted butter. Let rise
 over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20
 minutes.

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 Title: Honeymoon Sourdough Biscuits
 Categories: Biscuits, Sourdough
 Yield: 9 Biscuits

 1 c Active starter
 1 1/4 c Prepared biscuit mix
 1/2 ts Baking powder
 1 tb Oil

 Mix all ingredients thoroughly and turn out onto a floured board,
 knead lightly and then roll out gently and cut into biscuits. Brush
 lightly with melted butter or margarine. Place of greased cookie
 sheet and bake at 450 degrees for about 15 minutes. Posted By
 (Sam Waring) On rec.food.recipes or
 rec.food.cooking

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 Title: Mary Rogers's Sourdough Biscuits
 Categories: Biscuits, Sourdough
 Yield: 4 Servings

 1/2 c Active Starter
 1 c Milk
 2 1/2 c Flour
 1/3 c Lard or Shortening
 1 tb Sugar
 3/4 ts Salt
 2 ts Baking Powder
 1/2 ts Baking Soda
 1/4 ts Cream Of Tartar

 At bedtime make a batter of the half cup of starter, cup of milk, and
 1 cup of the flour. Let set overnight if the biscuits are wanted for
 breakfast. If wanted for noon, the batter maybe mixed in the morning
 and set in a warm place to rise. However, unless the weather is real
 warm, it is always all right to let it ferment overnight. It will get
 very light and bubbly. When ready to mix the biscuits, sift together
 the remaining cup and a half of flour and all other dry ingredients
 except the baking soda. Work in the lard or shortening with your
 fingers or a fork. Add baking soda dissolved in a little warm water
 to the sponge and then add the flour mixture. Mix into a soft dough.
 Knead lightly a few times to get in shape. Roll out to about 1/2 inch
 thickness or a little thicker,and cut with a biscuit cutter. Place
 close together in a 9 x 13-inch pan, turning to grease tops. Cover
 and set in a warm place to rise for about 45 minutes. Bake in a 375
 degree oven for about 30 to 35 minutes. Leftovers are good split and
 toasted in a sandwich toaster.

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 Title: Penndutch Sourdough Biscuits
 Categories: Biscuits, Sourdough
 Yield: 12 Servings

 1 c Sourdough Starter
 1/4 c Cooking Oil
 1 1/2 c All-Purpose Flour
 1/4 ts Baking Soda
 1/4 ts Salt
 Melted Butter -- Optional
 Dill Seed Or Dried Herb --
 Optional

 1. In a mixing bowl, combine the Sourdough Starter and cooking oil.
 2. Add the flour, baking soda and salt, stirring till mixture is just
 combined. On a lightly floured surface, knead the dough gently for 10
 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a 2
 1/2-inch biscuit cutter, flouring the cutter after each biscuit. 3.
 Transfer biscuits to a baking sheet. 4. Bake in a 425 F oven for 8 to
 10 mins or until golden. If you like, brush with melted butter and
 sprinkle lightly with dill seed or dried herbs. Serve warm. Makes 12
 biscuits.

 Sourdough Starter: In a plastic container, mix together 2 cups
 all-purpose flour, 2 cups warm water (110 F) and 1 package active dry
 yeast. Cover and refrigerate. For as long as you keep the starter,
 "feed" once a week with a mixture of 1 cup water, 1 cup all-purpose
 flour and 1/4 cup sugar. After feeding, don't use starter for 24
 hours.

 NOTE: Measure cold Sourdough Starter intoa 2-cup measure; let stand
 for 30 mins before using.

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 Title: Sourdough Biscuits 
 Categories: Biscuits, Sourdough
 Yield: 1 Servings

 2 c All-purpose flour
 1 tb Sugar
 1 tb Baking powder
 3/4 ts Salt
 2 c Sourdough starter
 2 tb Softened lard to 3 Tbls

 Sift flour, sugar, baking powder and salt into large bowl; pour in
 starter. Mix to make a firm dough. Grease 12" iron skillet with lard.
 Pinch off balls the size of walnuts. Place in pan. Set biscuits in
 warm place 10-15 minutes. Bake in 400 oven for 24-30 minutes.

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 Title: Winter Sourdough Biscuits
 Categories: Biscuits, Sourdough
 Yield: 12 Servings

 2 c Starter
 3/4 c Milk
 2 tb Butter;melted
 1 ts Salt
 1 tb Sugar
 2 c Flour;white
 1/2 ts Baking soda

 add milk, melted butter, salt and sugar to the starter and stir
 briefly mix flour and baking soda together and add to the starter mix
 briefly and briskly. Drop with a spoon on a greased baking sheet.
 Bake in a preheated oven for 450 for 15 minutes or until lightly
 browned. SERVE Hot Converted by MMCONV vers. 1.00

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 Title: Sourdough Biscuits
 Categories: Sourdough
 Yield: 1 Servings

 1/2 c Starter *
 1 tb Sugar
 1 c Milk
 3/4 ts Salt
 2 1/2 c Flour
 2 ts Baking powder
 1/3 c Shortening
 1/2 ts Baking soda
 1/4 ts Cream of tartar

 * half-cup starter, 1 cup of milk, and 1 cup of the flour. Let set
 overnight. It will get very light and bubbly. When ready to mix the
 biscuits, sift together the remaining cup and a half of flour and all
 other dry ingredients, except the baking soda. Work in shortening
 with fingers or a fork. Add the sponge, to which the soda, dissolved
 in a little warm water, has been added. Mix to a soft dough. Knead
 lightly a few times to get in shape. Roll out to about 1/2-inch
 thickness or a little more, and cut with a biscuit cutter. Place
 close together in a well-greased 9x13 inch pan, turning to grease
 tops. Cover and set in a warm place to rise for about 45 minutes.
 Bake in a 375 oven for 30 to 35 minutes.