Recipe by Glenda
"You may choose which sourdough starter to use."
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Really good - fluffy and light, very delicious. I used 1/4 cup vegetable oil instead of 1/3 cup and greased the pan the second time I made them, which (I thought) really improved the flavor and made them easier to handle. Definitely try if you have sourdough starter around.
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.
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.
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.
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.
I felt it needed sugar when I made it with my traditional starter and not a sweet starter
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.
Good starting point. I went a little wild adding flavoring to the mix. Two teaspoons of peppermint oil or vanillia made for great treats!
* Percent Daily Values are based on a 2,000 calorie diet.
Sourdough Drop Biscuits
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 38
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