Sourdough Basic Biscuit Mix

Sourdough Basic Biscuit Mix Recipe

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deb baldwin


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 vote

2 1/2 doz biscuits


  • 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)
    Serve with butter and honey.

Printable Recipe Card

About Sourdough Basic Biscuit Mix

Course/Dish: Biscuits Other Breads
Main Ingredient: Flour
Regional Style: American

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