I grew up with biscuits as an addition to a stew, soup or chili which added bulk to the meal. It was a simple way to stretch the meal and feed a family. Biscuits are versatile and can be sweet or savory, easy to prepare and can be added to a meal or eaten as a sandwich, which we enjoy often. I often make drop biscuits because they can be prepared quickly and placed in the oven while the rest of the meal is cooking.
Biscuits are also known as baking powder biscuits and are a quick bread that uses baking powder or a combination of baking powder and baking soda as the rising agent. Historically, biscuits were more cookie-like and rather dry, hard and unsweetened which the poor would eat to add sustenance to their diet. Forms of biscuits (biskits) like hardtack would be taken on long trips as they often lasted for many days without spoiling. Many regions have their own distinct form of biscuit, using an array of flours like corn, barley, bean, oat and of course an assortment of wheat flours.
My biscuit recipe I am sharing with you today is a fluffier biscuit, works great as a sandwich, and tastes delicious with a hearty bowl of soup, stew or even chili. These biscuits use sourdough starter, that can easily be omitted and these cheese biscuits go perfectly with so many things!
Let’s get started!
Combine flour, baking powder and baking soda, salt and stir together. Crumble in butter.
Add sourdough starter, cheese and buttermilk. We used buttermilk that we had from making homemade butter. You can also use regular milk that has been mixed with lemon juice or vinegar. Any milk can be used or you can use a combination of yogurt and water. You can also omit the sourdough if you so choose. This biscuit recipe is quite versatile!
Mix well, adding more milk or water if needed.
Drop by a spoonful onto a greased pan. I love using my stoneware as it produces a crunchy bottom that we enjoy.
Bake until golden brown, about 15 to 30 minutes, depending on size.
These biscuits can be frozen and store leftovers in the fridge. It is one of my favorite recipes! We make an assortment of biscuits from drop biscuits to rolled biscuits and enjoy them plain, cheesy and even sweet!
Sourdough Drop Cheesy Biscuits
2 cups flour – I use half whole grain and half organic white **
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
1/2 cup sourdough starter
2/3 cup shredded cheese
1 cup buttermilk or milk that has been mixed with a spoon of vinegar or lemon juice
Combine flour, baking powder, baking soda and salt together. Stir to combine. Add butter and cut in until crumbly. Add ham and cheese and stir. You could also add chopped green onion at this point. Add parsley, water and sour cream. Stir until dough forms, adding more water if necessary. Turn onto floured surface and bring dough together, then shape into a rectangle and fold over, press flat and fold again. Do this several times. let stand on counter for 5 minutes. Roll to about 1/2″ thick or desired thickness. Cut into squares or using a biscuit cutter, cut into rounds (re-roll and continue until dough is gone). Place biscuits in a heated skillet and place a lid on. Cook about 3 to 4 minutes per side, flip and cook other side. Remove to plate and continue cooking until all have been cooked.
These biscuits make great sandwiches too!! Check our delicious recipe for homemade breakfast sausage patties here: https://www.ourcityhomestead.com/old-fashioned-breakfast-sausage-patties/
