My brother recently gave me a superbly delicious sourdough starter…the kind that makes you think you’ve stepped straight into San Francisco. I’ve had so much fun experimenting with it to make sourdough pancakes, waffles and bread but my favorite use is biscuits. I love sourdough, it’s what the pioneers used instead of yeast. Some even call it “forever yeast” I call it DELICIOUS. So you can see why learning and having sourdough can be a delicious addition to your food storage.
In fact, back to pioneers, it’s even mentioned in Little House on the Prairie. Making sourdough biscuits was Laura’s job and this recipe is easy enough your child could do this, in fact mine does. These biscuits are like little sourdough pieces of heaven and only require TWO ingredients. I don’t even buy canned biscuits anymore because these biscuits are just as easy and a million times better. (I’m not exaggerating!) Really the only problem is they always go too fast, so you may want to double the recipe.
Directions
1Combine sourdough starter with biscuit mix.
2Knead gently until a soft dough forms (adding in more biscuit mix as needed).
3Roll out dough to 1/2 inch thick and cut using biscuit cutter or greased cup.
4Place on greased cookie sheet and bake at 425 for 10-12 minutes or until tops are golden brown.
Directions
1Combine sourdough starter with biscuit mix.
2Knead gently until a soft dough forms (adding in more biscuit mix as needed).
3Roll out dough to 1/2 inch thick and cut using biscuit cutter or greased cup.
4Place on greased cookie sheet and bake at 425 for 10-12 minutes or until tops are golden brown.
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