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Sourdough Biscuits w/Sour Cream

Sourdough Biscuits are so good! As many of you know, I have been primarily working on new forumulas (recipes) using my sourdough starter at 100% hydration. 100% hydration means that when you feed your starter, you always use equal weight of water and flour.

This morning I decided to bake up some Sourdough Biscuits. I already had the oven piping hot because I was baking sourdough bread as well.

Teresa’s Sourdough Biscuits:

  • Sourdough Starter @ 100% hydration – 6 0z
  • Water – 4 oz
  • Canned evaporated milk – 4 oz
  • Sour Cream – 2 oz
  • Melted Butter- 2 oz
  • Sugar – .2 oz (1 teaspoon)

Stir all the above ingredients in a medium size mixing bowl. Set aside and then mix these ingredients together in another small to medium sized mixing bowl:

  • All Purpose flour – 11 oz
  • Baking Powder – .3 oz (2 teaspoons)
  • Baking Soda – .1 oz (1/2 teaspoon)
  • Salt – .2 oz (1 teaspoon)

After you stir the dry ingredients together, add them all at once to the wet ingredients. Stir together gently with a fork until the ingredients are pretty well incorporated, but do not mix too much.  Scrape out your sticky dough onto a well floured surface.

Sprinkle some flour on top of the sticky dough, fold the mass over a couple of times and pat into a circle. Then roll it out a bit more with a rolling pin:

There isn’t much dough here, only enough for about nine nice sized biscuits. I like to use a regular sized can to cut out my biscuits, I can never seem to keep a biscuit cutter from running away, but no one seems to bother my can.

You need to keep flouring the edge of the can and the edges of the biscuits will be a bit ragged as the dough is still very soft and sticky inside. If it is soft and sicky, it will make great fluffy tender biscuits. You just need to keep flour on both surfaces to make sure it doesn’t stick. Cut out about nine biscuits, place on an oiled or greased sheet pan and then bake at 450F degrees for about 18-20 minutes or until flaky inside if you rip one open. (I had my baking stone in while also baking bread, if you bake these without a stone, go ahead and lower the temperature to 425 degrees, so the bottoms don’t burn) They do not get a really dark brown, just a light tan color.

Serve hot with plenty of butter, jam, honey, etc……….enjoy!

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  1. Terry Terry
    March 11, 2017    

    years ago, when we lived in Alaska, I had a recipe book from an old sourdough that had a great sourdough bread recipe that I would make weekly. Haven’t done it for years, and don’t have the recipe book anymore, can you find a sourdough recipe that uses starter, and then somewhere along the process adds sour cream?
    a fan.

  2. Sonshine Sonshine
    March 13, 2011    

    Hi, I’m just beginning to learn how to make sourdoughs and artisan breads. I prefer a pretty sharp sourdough flavor though and am wondering how to obtain that. I made my first loaf last week, but I could barely taste the sourdough. Thanks!

  3. Susan Susan
    February 2, 2011    

    Hi Teresa,
    I enjoy reading your blog and experimenting with your sourdough recipes. Your eBook is a fantastic read!

    I live in Calgary, AB and find that most formulas I try are on the dry side (even working with 100% whole grain Spelt). Pictures are worth a thousand words however in order to get the proper hydration for any given recipe. I always weigh my ingredients as well and I’ve suspected long ago our Canadian flours are stronger therefor thirstier.

    Today I am trying your Fluffy Sourdough Biscuits. Wish me luck!

    • February 2, 2011    

      Good luck Susan, I would agree with your assessment of Canadian flour. You would need to use more water for each formula. Do use a low protein flour for biscuits!

      Let me know how they turn out,


      • Susan Susan
        February 3, 2011    

        Success! The biscuits turned out wonderful as all your recipes do. I used cake & pastry flour and left the hydration as is. Hubby couldn’t stop at one or two…

        On to sourdough rye for tomorrows bake!

        I’m using chunks of onion pushed into the rye sour over night, yummy!


  4. January 26, 2011    

    Thank you! I use starter kept at room temperature and fed once each day. I feed using equal weights of flour and water for 100% hydration. I do not weigh the starter. However, motherdough starters are a different story, as they are kept refrigerated.

    The pros and cons for using other hydrations are just this: you use whatever hydration you need depending on your recipe and outcome you desire. You also use the degree of ripeness in your starter that you desire for your recipe. It is all very variable.

  5. Steven Steven
    January 26, 2011    

    Hi, I’ve enjoyed reading your blog about your experiments with sourdough. I’m rather a newbie at sourdough, so your blog has been quite helpful. I made sourdough sticky buns using your method, and they were great!

    I have a question about the biscuit recipe (and others on your site): is the sourdough you use in the recipe ripened starter (that is, have you fed it a few days in preparation) or is it just just some starter you pulled out of the fridge on the spur of the moment?

    Also, when you say 100% hydration, do you mean equal weights of starter, water and flour? Currently, when I feed my starter, I keep 4 ounces and then add 8 ounces each of flour and water. What are the pros and cons of different hydrations?


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  1. L’Actu du pain // Bread News (n° 19, 31 janvier 2011) – VOTRE PAIN on January 31, 2011 at 8:47 am

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