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Ann’s Sourdough Biscuits

  • 1 TBS cornmeal (if desired or just grease pan)
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 TBS sugar
  • 1/2 cup shortening
  • 1/2 cup milk
  • 1 cup sourdough starter
  • 1 to 2 TBS butter or margarine (if desired)
  • 1 TBS cornmeal (for tops of biscuits if desired)

Grease a large baking sheet. Sprinkle evenly with cornmeal; set aside.

Preheat oven to 400. In a large bowl, stir together flour, baking powder, baking soda, salt, and sugar. Use a pastry blender or 2 knives to cut in shortening until mixture resembles coarse crumbs; set aside.

In a small bowl, combine milk and sourdough starter. Stir into floured mixture until thoroughly combined. Turn onto lightly floured surface. Gently knead about 30 seconds. Dough will be very soft. Roll or pat out 1/2 to 1 inch thick. Cut biscuits with cutter. Arrange with sides touching on prepared baking sheet. Brush tops with melted butter then sprinkle with cornmeal if desired. Bake in preheated oven 15 to 20 minutes or until tops are golden brown. Remove pans. Serve hot.

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Baking Powder Biscuits

Sift: (But I never sift)

  • 2 Cups flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder

Add: 1/2 Cup shortening

With a knife or pastry cutter cut the shortening into the flour. Keep cutting in until shortening is in pieces the size of large peas.

Add: 1 Cup milk (Start with less maybe about 3/4 cup. It sometimes doesn’t take that much. I think it depends on the humidity in the air, but I don’t know.)

Stir just until mixed. Roll out about 1- 1 1/2 inch thick and cut with round cookie cutter. Place close together on pan. Bake 400 degrees for 12-15 minutes.

The secret to good biscuits is handling them as little as possible.