Recipe courtesy of Jean Cates and Sue Cunningham

Sourdough Biscuits

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  • Level: Intermediate
  • Total: 14 hr
  • Prep: 30 min
  • Inactive: 13 hr
  • Cook: 30 min
  • Yield: about 30 biscuits
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Ingredients

Sourdough Starter:

Directions

Special equipment:
1 (16-inch) Dutch oven
  1. Prepare the Sourdough Starter the night before. Preheat the oven to 400 degrees F.
  2. Sprinkle yeast in the starter and stir. Add sugar and stir. Add salt and stir. Add baking powder and stir. Add oil and then gradually add flour. Place dough on a floured board and sprinkle more flour on top of dough. Flatten dough by hand and then cut with a biscuit cutter. Spray a 16-inch Dutch oven with non-stick cooking spray and then add a little oil to the bottom of the Dutch oven. Place biscuits in Dutch oven, being careful not to overcrowd them. Top with melted butter and set aside to let rise until wrinkles are gone. Bake for 15 minutes or until golden brown.

Sourdough Starter:

  1. Dissolve yeast in warm water and whisk to combine. Add sugar and whisk until sugar dissolves. Add sifted flour, 1 cup at a time, whisking after each addition to combine. Peel, wash, and grate the raw potato and add it to the flour mixture. Place starter in a very clean, wide bowl, cover it with a towel, and let rest in a warm place overnight. The starter should be made ahead of time, even 3 to 4 days ahead.

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