Sourdough Buttermilk Biscuits

Making biscuits using sourdough starter takes a little longer than regular baking powder biscuits. This extra time is worth the wait when the Sourdough Buttermilk Biscuits are ready to be served warm with your favorite topping (including gravy).

Sourdough Buttermilk Biscuits

2 cups of all-purpose four
1 teaspoon of salt
½ teaspoon of baking soda
1 teaspoon of baking powder
½ cup of butter
½ cup of buttermilk
1 cup of sourdough starter
¼ cup of butter – melted.

Sift together dry ingredients (flour, salt, baking soda and baking powder). Add butter. Mix together until mixture has the consistency of cornmeal.

Mix buttermilk and starter together. Add to flour mixture. Mix until a soft dough is formed and sticks together, clearing the sides of the bowl.  This mixture will seem quite moist. This is OK.

Turn out onto a well floured surface and knead gently for 30 – 60 seconds.

Flatten dough to about ½” thick. Cut with a large biscuit cutter and place in a lightly greased pan. Biscuits should be touching.

Brush tops of biscuits with butter, cover with a tea towel and set to rest for half an hour.

Preheat oven to 425°F. Baking time will depend on the type of pan used. For a regular cookie sheet, bake for 10 -12 minutes. For a cast iron pan, bake for 14-15 minutes. In both cases, the biscuits may need longer depending on your oven and altitude. The end result needs to be a golden brown biscuit.

– No buttermilk on hand? Make your own by mixing a scant cup of milk mixed with one tablespoon of lemon juice or vinegar. Let it set for at least 10 minutes, stir and use as directed.
– Do not substitute butter.
– It’s OK to mix the flour mixture and butter together using your hands.
– Sifting the dry ingredients together will contribute to a lighter biscuit.
– We like to bake these biscuits in a cast iron pan.

Sourdough Starter


Early settlers would often spend long periods of time away from civilization. A lack of grain leavening products such as fresh eggs, yeast and milk resulted in the making of Sourdough.

Sourdough Starter

2 cups warm water
2 cups of all-purpose flour
2 ½ teaspoons of yeast
Large crock or bowl with tight-fitting lid.

Pour water into the crock. Sprinkle the flour on top and add the yeast last.  Mix together. Cover crock and leave in a warm, draft-free area for seven days. Gently stir once each day.

To use starter, remove the amount required for a recipe and follow recipe directions.  Replace the removed amount with equal amounts of water and flour. For example, if you remove two cups of starter, you will add two cups of water and two cups of flour to the crock. This is called feeding the starter.

After feeding the starter, leave it on the counter for twenty-four hours. After this resting period is complete, the starter can be stored in the fridge until needed.

– Starter can be used after four days of fermenting.
– Starter should be kept in a draft free environment at no less than 65°F and no more than 95°F.
– Starter needs to be fed (freshened) at least once every seven days. If you don’t use the starter at least once a week it is important to take out and discard one cup and feed the remaining starter. Failure to freshen the starter will result in discarding the batch and starting over.
– For every cup of starter removed from the container, add one cup of water and once cup of all-purpose flour.
– Stored in a sealed container, freshened starter can be kept in the freezer or fridge.
– Starter can be kept in the freezer for up to three months. Thaw in the fridge for 24 hours before taking to room temperature where it needs to sit for another 16 hours before using.
– Starter kept in the fridge needs sit at room temperature for 16 hours before using.
- Do not use a metal container or utensils.

Roca From Home

Giving a gift from your kitchen is one of the nicest things you can do for someone.  In our Friday’s Fare this week, we are sharing an easy to make sweet that would be a perfect gift for someone special who might just be you. roca, nuts, chocolate, home made, From Our Home To Yours


1 pound of butter
2 cups of white sugar
2 tablespoons of light corn syrup
6 tablespoons of water
1 cup of finely chopped nuts
1 bag of chocolate chips

Large metal pot
Candy thermometer
Wooden spoon
Baking sheet with edges


Grease baking sheet with butter and set aside.

In a large metal pot, melt the butter on medium heat.

Add corn syrup, sugar and water to the butter and mix together. Attach the candy thermometer using the manufacturer’s suggested instructions.

Cook until the temperature reaches 290°F or until the mixture turns the colour of a brown paper bag. This takes about 20 minutes +/-.  Using the wooden spoon, stir the mixture constantly. It should bubble up, rise and may spit at you. This is what it should be doing.

Once up to temperature, remove from heat and add in half of the finely chopped nuts.

Pour mixture onto the greased baking sheet and help it spread out towards the edges.

While the mixture is cooling, now is the time to melt the chocolate, on a low heat, until it is smooth.

Pour the hot, melted chocolate onto the candy mixture and spread evenly to the edges.  Sprinkle with the remainder of the nuts. Cool. Break into small pieces and store in a cool, dry location.

– Do not substitute the butter
– It’s your choice as to what kind of nuts to use. Most common are almonds or filberts.
– Chocolate chips are your choice: milk, dark, flavored
– A large pot is a must. The mixture will bubble up quite a bit.
– Do not use plastic utensils.
– Be sure to get into the corners and up the sides when greasing the baking sheet.
– Keep a cold, dampened cloth on hand while the mixture is coming to temperature. Use this to wipe away any of the mixture that may spit at you and connect.

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