Easy Sourdough Biscuits Recipe

Once in a while it’s feels like a guilty indulgence to serve bread with dinner… but hey!, I’m OK with that.

And my family is too. haha! They decided I need to make these Sourdough Biscuits “more often” and that came more in tones of a command than a suggestion.

Sourdough biscuits were always a familiar staple for miners, cowboys, and pioneers. And I am revisiting many of the concepts and recipes of generations past in my own kitchen. These biscuits are no exception and they are a delicious addition to meals – simple or elaborate!

I love the flavor of this recipe because of the amount of starter it calls for. Many recipes will use part starter and include the use of water as well.  This version uses the starter itself for the moisture content, yielding a stronger sourdough texture!  No arguments here!

Sourdough is considered a fermented food and has wonderful benefits! The pros to using a sourdough starter stated expertly by Cultures for Health: “

“Sourdough has several advantages over commercial yeast:

• Sourdough is the most natural and traditional method for leavening baked goods. While commercial yeast is manufactured, sourdough is perpetuated through a natural process.
• This dough naturally provides a more complex taste to baked goods.
• Sourdough is more versatile. Depending on the amount of time you ferment the sourdough (see below), you can achieve a bread ranging from no hint of sourness to a very sour bread.
• With a sourdough culture, you never again need to buy yeast. A small amount of flour and water each week will keep your sour dough culture fed and healthy.”
• Find our previously posted Sour Dough Starter HERE!

Do you have any favorite breads you serve with meals?   We’d love to hear your thoughts!  Now if you’ll excuse me, I have a biscuit I need to pour some honey on!