Sourdough Biscuits (Scones)

I have a recipe that I have used for years for Sourdough Biscuits. The ingredients are usual, the mixing is not. As a matter of fact, if you don’t mix these biscuits the way the recipe directs, they won’t come out nearly as nice. It is usual to mix the wet ingredients in one bowl and the dry ingredients in another bowl and then combine them. That won’t exacty work for this recipe and I have tried it that way, it just doesn’t produce the right results.Here is where you can print off the recipe:

The wet ingredients are mixed together, the flour and salt are mixed together, but then the baking powder and soda are mixed into the wet ingredients, which foam up into a bubbly mass, and the dry ingredients are then quickly added and the dough is then turned out to make biscuits:

biscuit dough

The dough is kneaded for a very short time and kept somewhat sticky. Then cut:

cut biscuits

You can dip the biscuits in butter before placing on the cooking sheet. I didn’t do that this time, but it is a nice touch.

cooking sheet

You can see from the following picture how wet the dough is on the inside:

wet dough

I could have used a bit more flour under the dough as I did have trouble with it sticking.

Here are the finished biscuits:

finished biscuits

You can see in the picture that the dough got some great oven spring, however, the dough was not overly thick, to get mile high looking biscuits roll the dough even thicker and bake a little longer. These can also be griddled cooked for a wonderful treat.


Teresa L Greenway - Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at:

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