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Big Batch Sourdough Biscuits
A Week of Sourdough Recipes
My hubby loves biscuits. He could eat them with every meal if I made them. But then he grew up with biscuits and dinner rolls, whereas I didn’t. When I was growing up we never had biscuits. My mom Aggie made cornbread muffins using the Jiffy brand muffin mix but we never had southern-style biscuits or any biscuit for that matter. Aggie was a dunker of cookies, donuts and crackers but not of biscuits. We did have the ever popular loaf of Mrs. Karl’s bread stacked up high on the dinning table with each and every meal. No one would eat the top slice, so we flipped the bread.
Flipping the Bread
Believe it or not, there is an art to flipping the bread. At every meal, there would be a stack of Mrs. Karl’s white bread on the table. Sitting on a plate, in the of the table, was the stack of bread ‘centerpiece.’ How to flip the bread. Using one hand, grab and pick up four slices of bread. Flip bread over putting the fourth slice on the top of the stack. Take the top slice and enjoy. It’s as simple as that!
- 3 cups
- 2 tablespoons
- 2 tablespoons
- 1 teaspoon
- 3/4 cup
- 1 1/2 cups
- 1/2 cup
- 1 tablespoon
- Grease baking sheets; set aside
- In a large bowl, combine flour, sugar, baking powder, and salt. Cut in shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Stir together the sourdough starter and milk; add to flour mixture. Using a fork, stir just until moistened. Drop dough from well-rounded tablespoons onto prepared baking sheets.
- Bake at 375º for 15 to 18 minutes or until golden brown. Remove from oven and cool.
- Brush biscuit tops with melted butter. Serve warm with honey and or jam.
Health Note: Shellfish, like shrimp, is a good source of vitamin B-12. Our bodies need B-12 to help break down foods to give us plenty of energy.