Bob’s Sourdough Biscuits
Ingredients:
2 cups self-rising flour
1/2 teaspoon baking soda
(If using all-purpose flour, add: 1 teaspoon salt and 1 teaspoon baking powder)
1/2 cup butter (melted)
1 cup sourdough starter (room temperature)
1/2 cup buttermilk (room temperature)
Mix dry ingredients.
Mix the wet ingredients.
Stir the wet mixture into the dry ingredients until a stiff dough forms and it comes away from the sides of the bowl.
Turn dough onto a floured surface and knead gently for 30 seconds. Do not over-knead. However, a relatively dry dough is superior to a wet, sticky dough. Add flour, as needed.
Roll 1/2 inch thick. Cut biscuits and place on a lightly greased baking sheet with sides touching. (Says Fairchild: “You can allow the biscuits time to rise, if you choose, however, my biscuits don’t tend to rise much before baking.”)
Bake in the center of the oven at 425° for 12 to 15 minutes or until golden brown.
Optional: Brush melted butter over the top of the biscuits before baking.
Source: Anchorage Alaska Press. Recipe from Bob Fairchild of the musical group Sourdough Biscuits