Reviewed: Sep. 13, 2009

This is a good base recipie for a lot of fun scone options. Definatly not a biscuit, but still tasty. I added 1 Tablespoon sugar. I think they would be amazing with about 1/2 c. dried cranberrys and 1 tsp orange zest added it. Or 1/2 blueberries and 1 tsp lemon zest. Both my favorite scone flavors.

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BAKINGGIRL415

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Reviewed: Jun. 13, 2009

Recipie is very easy. I did add 1/2 cup more flour and 2 tbsp. of sugar. They came out with a mild sweet sour flavor. They were more cakey than biscuit style. Veery good, I will make again.

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Terri Diedolf

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Reviewed: Apr. 10, 2009

Biscuits were dense, not light and fluffy. Good, edible but not remarkable. I was looking for a way to use some sourdough starter so this was a reasonable way to use it.

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Maridele

Cooking Level: Expert

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Reviewed: Mar. 22, 2009

The idea of this recipe sounded great, but the end result was disappointing. I made it 2 times, once using the suggestion of using a little sugar, and one without. Both times they just lacked good flavor and a nice consistency. I use the sourdough starter II and the bread made with it always comes out great, just didn't care for this recipe much, sorry.

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sonoko

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Yakima, Washington, USA

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Reviewed: Mar. 12, 2009

I added 2tbls of applesauce for the baking soda (there is not enough acid in the recipe otherwise). They came out great; light and fluffy. I'll have to double the recipe next time.

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Christopher N

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Reviewed: Mar. 5, 2009

These weren't too bad. We had them with a chicken stew. I'm at an elevation of 4300 ft/1350 mt and they turned out! I used whole wheat flour for my sourdough starter, so when I made these I used 1c WW and 2 cups white flour. I think my starter was ready enough. Others have mentioned using this recipe for scones. I'm going to try that and see how they work out. As I had the pan sitting waiting to go into the oven, my husband excitedly remarked " OH COOKIES!". I recall another saying that her's had done the same! I recipe would make about 6 nice scones.

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Sharla

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Reviewed: Jan. 27, 2009

I'm not sure it is fair for me to rate or review this recipe because I've never had sourdough biscuits before. I did not care for them. The texture was pretty good, they cooked up nicely (I used slightly less oil) and were not too thin or runny. But the flavor seemed to lack something, though they certainly had the "sourdough" taste. I think I'm just used to buttermilk biscuits.

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47401

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Jan. 10, 2009

I guess I would not call them biscuits. I don't know what you would call them. At our house we just call them YUMMY!! They are so delicous as a breakfast, snack, or dessert. They remind me more of shortcakes and would be fabulous with fruit and whipped cream, except there aren't any left at my house! It is a great way to use some starter really fast with very little effort.

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TheO's

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Reviewed: Feb. 3, 2008

I had high hopes for this recipe, but I don't think these can accurately be called "biscuits" - they really are almost like a sourdough cookie. They didn't rise and were dense.

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FAMILYJEANS

Cooking Level: Expert

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Reviewed: Jan. 4, 2008

These biscuits were really light and fluffy. They needed a little more taste, next time I will add a little more salt and a little butter in the dough. I used a little extra baking soda to make them more fluffy and less like scones.

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jnish83

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Nov. 27, 2007

Inedible! I don't know if the baking soda in the recipe should read baking powder, but the biscuits were bitter and the texture was mushy.

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DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

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Reviewed: Jun. 2, 2007

Easy to make. The kids love it. I add about 1tbs of sugar to sweeten it. I start out with a basic starter. I am lucky if I get one.

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PURPLEHUMMINGBIRD

Cooking Level: Expert

Home Town: Hampton, Virginia, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: May 21, 2007

Wow! These were interesting! They tasted delicious and smelled just as great. Just don't plan on getting eighteen out of this recipe.

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Rob

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 13, 2006

These are very tasty and so easy to make. My family loves them. It's become a firm favourite. Thank you!!

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npsmama

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Reviewed: Sep. 1, 2005

Good starting point. I went a little wild adding flavoring to the mix. Two teaspoons of peppermint oil or vanillia made for great treats!

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WILDHARE21

Cooking Level: Intermediate

Home Town: El Dorado, Arkansas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Jun. 22, 2005

This was my first recipe with my sourdough starter, and they came out quite well. I agree that they are better a bit larger--I made mine double the recommended tablespoon. Mine didn't rise too much while baking, so what you drop is what you've got, basically.

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Karla

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Reviewed: Feb. 19, 2005

I am giving 2 stars for flavor. The taste was great, but these are definately not biscuits. Hubby thought they were pancakes; kids thought they were cookies. I added about a 1/2 c extra flour and still didn't get a biscuit consistancy.

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Amy

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Reviewed: Apr. 9, 2004

I made these to round out a quick supper. I used a sweet starter, and the biscuits were quite tasty. Tender, moist, slightly sweet, and very good with a little apricot jam (my favorite) Spread on top. The rest of my family liked them too. Will defenetly make again, though I might make them a bit bigger next time. They are a bit on the small side. Maybe even twice as big would be good.

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CRYSTALSTAR1

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Reviewed: Dec. 16, 2002

When I took these out of the oven, my boyfriend thought they were cookies not biscuits. They are more like a soft cookie than a biscuit, but, they are pretty tasty and good with butter spread on top.

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cmj

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Aloha, Oregon, USA

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Reviewed: Jul. 19, 2001

I used a sweet starter and they turned out more like scones. I would never make this recipe as biscuts but I will use it to make scones again and again.

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DAYSEE

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Sourdough Drop Biscuits

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