Sourdough Buttermilk Biscuits And Scones

Recipe Ingredients

1 cup	237ml	Sourdough start
1 cup	237ml	Buttermilk
3 cups	711ml	-- ¥
1		Flour - possible 4 cups
1		Egg
3 tablespoons	45ml	Oil
1 tablespoon	15ml	Sugar - (ole uses 2 or 3 tb su, gar)
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Soda - (1 1/2 or 2 tsp. If sta, rt is real sour)

Recipe Instructions

The night before, or three to four hours before you intend to prepare these, combine sourdough start, buttermilk and 1 cup of the flour in a large bowl. Cover and let stand at room temperature. When ready to use, add egg and oil; stir well. Combine sugar, salt, baking powder and soda; sprinkle over top of batter. Fold in then add as much of the remaining flour to make a dough you can still stir (2 to 3 cups should do it). To make Scones, dump batter out on a heavily floured board; sprinkle flour over top and roll out. Cut out scones. Allow scones to rise a few minutes then fry on both sides in hot oil until golden brown. For Biscuits, add enough flour to make moderately stiff, so you can knead dough. Knead a few minutes then roll and cut out biscuits. Drop both sides in oil or melted butter and place on cookie sheet. Let rise for an hour then bake at 375 degrees for 25 minutes.

Source:
Patricia Wriedt

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.