Dutch Oven Sourdough Biscuits

The first step to making Sourdough Biscuits, is having some sourdough starter available. So far, the batch we made earlier is still alive. I took it out of the refrigerator earlier in the morning, stirred in a teaspoon of sugar to wake it up, and let it sit until the afternoon.

It was all ready when Wayne was ready to start baking. This is not really a "quick" bread, since it needs to rise for a couple of 90 minute sessions, but it was a fun recipe to try. And although not really "sour" tasting, the biscuits were good. Maybe a later batch, after the starter is older, will be fabulous!

Sourdough Biscuits

• 1/2 cup starter
• 2 cups flour, divided
• 1 cup milk
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• melted butter

Combine the starter with one cup flour and the milk; cover and let rise until doubled. (This may take a while.)

Stir in the remaining one cup flour, sugar, baking powder, baking soda and salt. Knead lightly to get to the right consistency. (Note that we added an additional 3/4 cup flour in this step.)

Roll or pat the dough to 1/2" thick and cut with floured biscuit cutter. Let biscuits rise for 90 minutes.

Carefully dip the biscuits in melted butter and place in Dutch oven, buttered-side down. Bake at 375 degrees for 18 minutes, or until golden brown. Serve warm.

We need to keep the starter alive, for some Sourdough Pancakes in the future. So, after removing what the bisuit recipe needed, I added 1/2 cup warm water and 1/2 cup flour to the jar. After mixing and letting it sit on the counter for a while, I put the lid on and put the jar back in the fridge. That should do the trick!