Recipe: Sourdough Buttermilk Biscuits


  • 1/2 cup Wild Culture Sourdough Starter, active 
  • 3 cups all-purpose flour  
  • 1 cup buttermilk 
  • 1 Tablespoon sugar 
  • 3/4 teaspoon salt 
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • Salad oil
  • Bacon grease or butter


  1. Buttermilk and Wild Culture sourdough starter should be room temperature before preparing the recipe.  At least 4 hours ahead, mix the sourdough starter, buttermilk, and 1 cup of flour in a large bowl.  Cover and let stand at room temperature.  (Can also do this the night before baking the biscuits).
  2. Combine 1/2 cup of flour with the salt, sugar, baking powder, baking soda and stir into the sponge.
  3. Turn this soft dough out onto the remaining 1-1/2 cups of flour and lightly knead until well mixed.
  4. Place dough into bowl (greased with salad oil), cover, and let stand for 3 hours at room temperature.
  5. Punch dough down and briefly knead again.  Roll out to 1/2-inch thickness and cut with a biscuit cutter or glass.
  6. Put a little bacon grease or melted butter in a pie tin or similar.  Dip both sides of each biscuit and place them, nearly touching each other, on a baking stone, cookie sheet, or baking pan.
  7. Let them raise for about 1 hour.
  8. Bake biscuits in pre-heated oven at 375 F. degrees for about to 25-30 minutes.

Servings: 10 biscuits

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