Sourdough Buttermilk Biscuits & Scones
Yield
16 servingsPrep
3 hrsCook
25 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sourdough starter
|
* |
| 1 | cup |
buttermilk
|
|
| 3 | cups |
all-purpose flour
possibly 4 cups |
|
| 1 | each |
eggs
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
sugar
up to 2 to 3 tablespoons |
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
more if starter is sour |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sourdough starter
|
* |
| 237 | ml |
buttermilk
|
|
| 7.1E+2 | ml |
all-purpose flour
possibly 4 cups |
|
| 1 | each |
eggs
|
|
| 45 | ml |
vegetable oil
|
|
| 15 | ml |
sugar
up to 2 to 3 tablespoons |
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
more if starter is sour |
|
Directions
The night before, or three to four hours before you intend to prepare these, combine sourdough starter buttermilk and 1 cup of the flour in a large bowl.
Cover and let stand at room temperature.
When ready to use, add egg and oil; stir well.
Combine sugar, salt, baking powder and soda; sprinkle over top of batter.
Fold in then add as much of the remaining flour to make a dough you can still stir (2 to 3 cups should do it).
To make Scones, dump batter out on a heavily floured board; sprinkle flour over top and roll out.
Cut out scones.
Allow scones to rise a few minutes then fry on both sides in hot oil until golden brown.
For Biscuits, add enough flour to make moderately stiff, so you can knead dough.
Knead a few minutes then roll and cut out biscuits.
Drop both sides in oil or melted butter and place on cookie sheet.
Let rise for an hour then bake at 375℉ (190℃) for 25 minutes.
