Sourdough Biscuit Batter
Yield
8 cupsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
self-rising flour
self-rising |
|
| 2 | cups |
buttermilk
|
|
| ⅔ | cup |
vegetable oil
|
|
| 2 | packages |
yeast, active dry
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
self-rising flour
self-rising |
|
| 473 | ml |
buttermilk
|
|
| 158 | ml |
vegetable oil
|
|
| 2 | packages |
yeast, active dry
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
Directions
Mix all ingredients.
Keep tightly covered in refrigerator. Take out as needed and knead with a little extra flour and bake.
