Sourdough Biscuit dilemma


Hello,  New to the site. Hoping I can get some solid answers to my sourdough biscuits delimma:  I am using a starter recipe from my Mother-in-laws for her tried and true biscuits.


1/2 cup of all purpose flour

1/2 cup warm whole milk

1/2 Tsp yeast

1   Tsp sugar

Kept in a warm place and smelled sour after 2 days.

Place starter in a large bowel (I used a glass bowel) save 1/2 cup of starter;  add 4 cups of all purpose flour and 2 cups warm milk, mix well and place on counter and let set until AM.  In AM stir in  1/4 Tsp salt and one Tsp Baking Soda, mix and roll into ball and flatten to 1/2 to 3/4 and cut your dough.  Now here comes a part that I am not sure of; says to roll your cut dough into melted Crisco both sides and bake at 450 degrees 13 to 15 minutes.

The dilemma: baked biscuits do not rise any more that when they were cut with the biscuit cutter, do not brown and taste bland and not flaky but sort of tough...





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