1Mix yeast with warm water (if it's too hot for your hand, it's too hot) and wait ten (10) minutes for yeast to proof.
2Whisk flour and sugar together to keep it from clumping, add milk and yeast and stir together. You can store the starter in a ziplock bag (if you vent it) or a half gallon jar or crock. This is day one.
3Days two-five stir the starter only. On day six, add one cup each of flour, sugar and milk and stir. Days 7-9 stir only. On day ten, whisk together 1 1/2 cups each flour and sugar to prevent clumping and add half to the starter with half of 1 1/2 cup milk. Stir well. Add the rest of the milk and sugar/flour mixture.
4Remove (3) one cup portions and put each into a ziplock bag. You can share or freeze those.
5You will be left with over a cup of starter, you can remove your own cup to be the starter for bread or muffins.
6Proof another package of yeast as before, add to the left over starter with one cup each milk, flour and sugar as in step one. This is again, day one.
7You may wish to add a tablespoon of honey on the third and 8th days. It makes the starter sweeter and "feeds" the starter. You can either bake every ten days or freeze the starters in one cup increments. Allow them to thaw for thirty minutes before use.
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