Sour Dough Biscuits

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

These biscuits are light and fluffy—they have that marvelous tangy taste


  • c. sifted flour
  • 2 tsp. baking powder
  • ¼ tsp.


  • Sift dry ingredients together. Cut in ¼ c. butter with pastry blender. Add Starter, and mix.
  • Turn dough out on a lightly floured board. Knead lightly until satiny.
  • Roll dough ½″ thick. Cut with floured 2½″ cutter. Place biscuits in well greased 9″ square baking pan. Brush with melted butter. Let rise about 1 hour in a warm place.
  • Bake in hot o