Sourdough Biscuits

Quick and easy, and just a tad sour.

If you recently made your (first) own starter, you might have discovered by now that periodically, you have dough to discard.  This happens when your starter is bigger than you baking needs, so to speak.  Well, who likes to discard something they just made?  We sure don’t, and so here are two recipes for sourdough biscuits: The first uses starter you would otherwise discard, the other uses proofed starter.

Sourdough Biscuits with ‘Discard’ Sourdough


  • 1 cup flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup (8 Tbl) cold butter
  • 1 cup sourdough starter, unfed and cold from the fridge


  1. Preheat the oven to 425ºF, with rack in the upper third.  Grease a baking sheet.
  2. Combine flour, baking powder and salt.  Cut in cold butter until the dough is crumbly.
  3. Add starter and mix gently until the dough comes together.
  4. Turn onto a lightly floured surface and gently pat into a 1-inch-thick round.
  5. Cut rounds with a glass or biscuit cutter.  Pat any scraps together and cut additional biscuits.
  6. Place biscuits on baking sheet, giving them room to expand.
  7. Bake in the upper third of the oven for 20-23 minutes, until golden brown.  The smaller you cut the biscuits, the shorter the baking time will be.
  8. Serve warm.  Wrap leftovers tightly when they are completely cooled and store at room temperature for several days.  Or freeze well-wrapped biscuits for longer storage.
  9. Makes about 6 large biscuits, or more if you cut them into smaller rounds.  Part of our most recent batch is pictured above.


For the next recipe, you need “proofed” sourdough batter.  To have the batter ready in the morning, remove the starter from the fridge the night before and allow it to get to room temperature.  Measure out 1 1/2 cups of starter and put it in a 2-quart glass or plastic mixing bowl (not metal).   Add 1 1/2 cups of flour and 1 cup of tepid water.  Mix well, cover, and let sit overnight.

In the morning, measure out the amount of proofed started that you need for the recipe and return the remaining batter to your starter in the fridge.  Remember that your starter needs fed: Give back what you took out by returning the same amount of flour and water that you removed.

Sourdough Biscuits with Proofed Starter


  • 2 cups proofed sourdough batter
  • 2 1/4 cups flour
  • 1 Tbl baking powder
  • 1 tsp sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup milk or buttermilk


  1. Prepare sourdough batter the night before.
  2. In the morning, mix the dry ingredients together in a bowl and cut in butter until the dough is crumbly.
  3. Mix milk with sourdough batter and stir into the dry ingredients.
  4. Knead on a floured board for about half a minute.
  5. Roll out 1/2 inch thick and cut into rounds.
  6. Place on greased baking sheet and let rise for 30 min to 1 hour.
  7. Preheat oven to 400ºF.  Brush tops of biscuits with melted butter or milk and bake for 15 minutes or until puffy and golden brown.

Sourdough Starter and Sourdough Bread Recipe

This is a somewhat minimalist approach to making a sourdough starter: Nothing else needed but flour, water, and time. Scroll down to find the bread recipe if you already have a starter going.

Sourdough is probably the oldest form of ‘raised’ or ‘leavened’ bread that we know.  The dough sours by ‘catching’ wild yeast out of the air, basically.  Columbus brought some with him when he crossed the Atlantic, and it has been used by European settlers in this country from the very beginning.  Even when commercial yeast became available, the pioneers continued to use sourdough at every new frontier, including the prospectors of the Yukon during the Alaska Gold Rush of the 1890s, which might be why sourdough became associated to a degree with all of the ‘Old Alaska’ crowd.

It’s fun to make your own starter.  You can get fancy with it and use 1 Tbl of sugar and 4 Tbl of buttermilk along with flour and water in your initial starter, or just use flour and water as described below.  The time it takes varies, so don’t worry if your starter isn’t quite going on Day 2: It just might surprise you on Day 3!

How To Make Your Own Sourdough Starter
Makes 4 cups of starter


  • Flour
  • Water (preferably filtered)




Making sourdough starter takes about 5 days.  Each day you “feed” the starter with equal amounts of fresh flour and water.  As the wild yeast grows stronger, the starter will become more frothy and sour-smelling.  On average, this process takes about 5 days, but it can take longer depending on the conditions in your kitchen.  As long as you see bubbles and signs of yeast activity, continue feeding it regularly.  If you see zero signs of bubbles after three days, you might want to start over.


Day 1: Make the Initial Starter

  • 4 ounces all-purpose flour (1 scant cup, or 3/4 cup + 2 Tbl)
  • 4 ounces water (1/2 cup)

Measure out the flour and water, and combine them in a 2-quart glass or plastic container (not metal).  Stir vigorously until combined into a smooth batter.  Scrape down the sides and cover the container loosely with a clean kitchen towel.

Place the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 2: Feed the Starter

  • 4 ounces all-purpose flour (1 scant cup, or 3/4 cup + 2 Tbl)
  • 4 ounces water (1/2 cup)

Take a look at the starter:  You may see a few small bubbles here and there.  The bubbles mean that your starter is beginning to sour according to plan.  At this point, the starter should smell fresh, mildly sweet, and yeasty.

Measure out the flour and water for today, and add them to the starter, stirring them in vigorously again.  Scrape down the sides and loosely cover the container again.  Place the container back where it was and let sit for 24 hours.

Day 3: Feed the Starter

  • 4 ounces all-purpose flour (1 scant cup, or 3/4 cup + 2 Tbl)
  • 4 ounces water (1/2 cup)

Check your starter.  The surface of your starter should show bubbles and look visibly larger in volume.  If you stir the starter, it will still feel thick and batter-like, but you’ll hear bubbles popping.  It should also start smelling a little sour and musty.

Measure out the flour and water for today, and add them to the starter, stirring them in vigorously again.  Scrape down the sides and loosely cover the container again.  Place the container back where it was and let sit for 24 hours.

Day 4: Feed the Starter

  • 4 ounces all-purpose flour (1 scant cup, or 3/4 cup + 2 Tbl)
  • 4 ounces water (1/2 cup)

Check your starter.  By now, the starter should be looking quite bubbly with large and small bubbles, and it will have doubled in volume.  If you stir the starter, it will feel looser than yesterday and honeycombed with bubbles.  It should also be smelling quite sour and pungent.  If you taste a little, it should taste sour, sort of vinegary.

Measure out the flour and water for today, and add them to the starter, stirring them in vigorously again.  Scrape down the sides and loosely cover the container again.  Place the container back where it was and let sit for 24 hours.

Day 5: Starter is Ready to Use

Check your starter.  It should have doubled in bulk since yesterday and look practically frothy.  When you stir the starter, it will feel looser than yesterday and be completely webbed with bubbles. It should still be smelling quite sour and pungent. 

If everything is looking, smelling, and tasting good, you can consider your starter ripe and ready to use.  If your starter is lagging behind a bit, continue on with the following instructions.

Day 5 and Beyond: Maintaining Your Starter

  • 4 ounces all-purpose flour (1 scant cup, or 3/4 cup + 2 Tbl)
  • 4 ounces water (1/2 cup)

Once your starter is ripe (or even if it’s not quite ripe yet), you no longer need to bulk it up.  To maintain the starter, discard (or use) about half of the starter and then “feed” it with new flour and water as described above.

If you’re using the starter within the next few days, leave it out on the counter and continue discarding half and “feeding” it daily.  Whenever it is actually frothy and smells a little sour, you have what sourdough bakers call a sponge (see below), which is what goes into your bread dough.

If your sourdough starter will not be used for a while, cover it tightly and place it in the fridge.  Remember to take it out and feed it at least once a week!

How to Reduce the Amount of Starter

If you don’t need all the starter we’ve made here on an ongoing basis, you can feed it with half the amount of flour and water.  Continue until you have whatever amount of starter works for your baking needs.

Sourdough Bread

Now, in order to bake with your sourdough, you need to make what they call a ‘sponge’, and it needs proofing before you can bake with it.  If your starter is just five days old and looks and smells as described, you can use it as your sponge.

If you take your starter from the fridge, it needs proofing first:

  • Take your starter out of the fridge, pour it into a large glass bowl and add a cup of warm water and a cup of flour.  Stir well and let sit on the counter.  In the meantime, wash the jar the starter was in and rinse it well, even with boiling water.  You want only your sourdough growing in that jar!
  • Watch for froth and sniff: When your sponge is bubbly and has white froth, and smells a little sour, it is ready.  The longer it sits, the more sour the flavor will be.
  • Proofing time varies: Some starters can proof to frothiness in an hour or two, some take 5-8 hours.  Just go ahead and experiment to see how long your starter takes.  If you want to bake in the morning and your starter is slow, letting it proof over night just might work for you.

The Actual Recipe (for 1 two-pound loaf)


  • 2 cups sponge (proofed starter)
  • 2 Tbl olive oil (can be substituted for soft butter, or omitted)
  • 4 tsp sugar
  • 2 tsp salt
  • 3 cups flour, preferably unbleached

First, take care of your leftover sponge: You should have some as it is your starter for next time.  Put it into its nicely rinsed jar, give it a fresh feed of half a cup of flour and half a cup of water, stir it well, close it tightly and keep it in the fridge until next time.  Or, if you will bake again quite soon, leave it on the counter/ top of the fridge and continue feeding it as described above in the section ‘Day 5 and Beyond’.


In the same glass bowl in which you proofed or grew your starter, add sugar, salt and oil to the sponge.  Mix well, then knead in the flour half a cup at a time until you have a good, flexible bread dough.

First rise

Let dough rise until it doubled, approximately an hour.  This might take longer than yeast dough, depending on your starter.  Your dough is risen when you poke a finger into it and create a pit that doesn’t spring back.  If it still springs back, you can let is rise a little longer.

Second rise

Punch down your dough and knead it a little more.  Make a loaf and place it on your (lightly greased or sprinkled with corn meal) baking sheet.  Slit the top if you like.  Cover and place in a warm place to rise again until doubled in size.


DO NOT PREHEAT THE OVEN.  Place pan with (now uncovered) loaf into the oven and turn to 350ºF.  Baking will take 30 – 45 minutes.  The loaf is done when the crust is brown and the bottom sounds hollow when thumped with your knuckles or a wooden spoon.

Let cool on a cooling rack and enjoy.



Quick and easy and done in a blink.

If you like molasses, these muffins are just right for you.



  • 1/4 cup oil
  • 1/2 cup dark molasses
  • 1 cup applesauce
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/2 tsp salt


Mix the three wet ingredients.  Sift together the dry ingredients, making sure there are no soda clumps.

Preheat the oven to 375ºF and grease a 12-cup muffin tin.

Add the wet ingredients to the dry ingredients and mix until blended.  Fill into the muffin tin and bake for 18-20 minutes, or until an inserted wooden toothpick comes out clean.

These are rather soft muffins, so have a care when you take them out of the tin or they will look somewhat squished.  But truth be told, they taste great one way or another.

Variations:  Add half a cup of raisins into the dry ingredients before mixing it all together, or substitute a can of drained mandarin oranges for the applesauce.

IMG_2707 - Edited

This is a slightly modified version of the Cinnamuffin recipe from The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders and Brian Ruppenthal, published in 1986.

Savory Oatmeal

Our ancestors ate rather healthily, you know.

This is a recipe from the north-western edge of Europe, the Lofoten, to be precise, modified to what’s available in our area a little further south and west.  The original recipe uses crushed barley and Angelica root, we substituted with rolled oats and nettles.  It can be served as a (filling) side dish, I guess, but we made it for breakfast, and it was very tasty indeed.  As for spices/ herbs, add what you like.  Oatmeal will take on just about any taste.  Instead of chicken broth, you could use vegetable stock to make it a vegetarian dish, or bouillon cubes if you have neither broth nor stock handy.

Savory Oatmeal


  • 2 cups broth
  • handful of cooked or fresh stinging nettles
  • 1/2 an onion, chopped
  • 2 cups of rolled oats
  • 2 cups of water
  • salt, pepper, sage or whatever herb you like to taste



Heat broth.  Add onion, then nettles.  If the latter are fresh, make sure to cook them for a couple of minutes in boiling broth.

Add oats and water.  Bring to a boil again, then turn down the heat and let simmer until the oats are soft.

Season to taste and enjoy.

IMG_1332 - Edited




Rice Pudding

This dessert is ALMOST a meal.  

This pudding is made with cooked rice, hence great if you have leftovers.  If you do not have leftovers, cook 3/4 of a cup of rice for this pudding recipe.

Rice Pudding


  • 1 1/2 cups cooked rice
  • 2 cups milk, divided
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1 egg, beaten
  • 2/3 cup golden raisins (optional)
  • 1 tbl butter
  • 1/2 tsp vanilla extract
  • cinnamon to sprinkle on top (optional)


Combine the 1 1/2 cups of cooked rice, 1 1/2 cup of the milk, sugar and salt in a saucepan.  Cook over medium heat for about 15-20 minutes, stirring regularly, until thick and creamy.  Stir in the remaining 1/2 cup of milk, the beaten egg and the raisins, if you want them.  Cook 2 minutes more, stirring constantly – this will cook the egg.  Remove from heat and stir in butter and vanilla.

Serve warm.

This pudding goes very well with mixed fruit, or just as is.  Some like to put cinnamon on it, too.


Soup Beans

It can’t get much simpler, or healthier, or more convenient, or more delicious.

Maybe it’s a thing when you get older, but simpler food becomes more and more appealing to us.  Here is simple staple in our diet:

Soup Beans


  • 2 cups dried beans (Great Northern, for example)
  • salt
  • beef bone


Soak the beans over night in cold water.  Rinse in the morning, add plenty of water, some salt and a beef bone if you happen to have one, and cook until the beans are soft.  The bigger the bean is, the longer this takes, but even smaller beans take at least an hour of simmering.

When the beans are soft, take off the heat, take out the beef bone and give it to your dog.  The beans are now ready to eat.  We usually turn them into lunches by first frying a couple of small pieces of bacon, then adding a couple of spoons of the beans and broth and possibly a few extra vegetables, frozen, fresh, or from a can depending what you like and have at hand.  Adding bread or leftover stuffing makes this little soup quite the superfood.

Incidentally: This is a true Mountain Meal – read for yourself!

Soup Beans: A True Mountain Meal via the AppalachianMagazine

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