EPIC Sourdough Biscuits - Best I Ever Ate - Flaky, Fluffy, Thick & Delicious - The Hillbilly Kitchen

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine can be more budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce costs.

Welcome to the Hillbilly Kitchen.

Start by measuring 2 cups of all-purpose flour into a bowl.

Add 2 teaspoons of baking powder, 3/4 teaspoon of baking soda, and 1 teaspoon of salt to the flour.

If using self-rising flour, omit the baking powder and baking soda.

Add 1/2 cup of butter (or lard or Crisco) to the flour mixture.

Add 1/2 cup of regular milk (or buttermilk) to the mixture.

Add 1 cup of active sourdough starter to the bowl.

Add about 1 teaspoon of honey to the mixture for sweetness.

Whisk the dry ingredients together lightly to combine.

Cut the butter into the flour mixture until it resembles sandy texture.

Use a whisk and your hands to combine the butter and flour thoroughly.

Combine the sourdough starter and milk in a separate bowl, ensuring the starter is active with bubbles.

Add the honey to the sourdough and milk mixture.

Stir the wet ingredients together briefly.

Fold the wet mixture into the dry ingredients gently until just combined.

If the dough is too wet, add a little more flour as needed.

Press the dough out with your hands instead of using a rolling pin.

Shape the biscuits by pinching off pieces of dough or using a biscuit cutter.

If using a biscuit cutter, press straight down without twisting.

Dust a pan with a little flour to prevent sticking and for easier cleanup.

Place the biscuits in the pan with edges touching.

Do not throw away extra biscuit dough; fold it together and reuse it for more biscuits.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens