Real Recipes From Real Home Cooks ®

sourdough basic biscuit mix

(1 rating)
Recipe by
deb baldwin
blanchard, ID

Another recipe for sourdough. This is a refrigerator recipe. This recipe will make biscuits (rolls), cinnamon knots, doughnuts and/or scones. It has been so long since I have made this that I can not remember if this is the one that is a heavy type dough or not.

(1 rating)
yield 2 1/2 doz biscuits
method Bake

Ingredients For sourdough basic biscuit mix

  • 1 pkg
    yeast in 1 cup of warm water
  • 2 c
  • 3/4 c
    corn oil
  • 1/4 c
  • 2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 6 to 7 c

How To Make sourdough basic biscuit mix

  • 1
    Mix all ingredients - put in covered bowl and store in refrigerator. This will keep up to 2 weeks in the refrigerator. Take out just what you need to bake. Yields 2 1/2 doz biscuits. Preheat oven 400 degrees.
  • 2
    Rolls: Shape into egg shape balls and place into a greased baking dish or pan. Biscuits: roll out dough on floured surface and cut out with biscuit cutter. Place on buttered sheet or baking dish Bake for 12 minutes.
  • 3
    Cinnamon Knots: Pinch off egg size balls and stretch into ropes. Dip into butter and then into cinnamon sugar mix. Twist into knot. Bake about 20 minutes. Glaze with a powdered sugar/milk/vanilla mixture.
  • 4
    Doughnuts: Shape as for biscuits, cut small hole in center (or use a doughnut cutter). Fry in deep fat at 375 degrees for about 2 minutes, turn once. Drain on paper towels Roll in a Cinnamon/sugar or glaze
  • 5
    Scones: Roll dough 1/4 inch thick on floured surface. Cut in squares or rectangles. Fry (365 degrees) Drain. Serve with butter and honey.