Ingredients (for a single batch)
1 c flour
1/2 tsp baking soda
2 1/2 tsp baking powder
1/2 tsp salt
1 c grated cheese (I usually use cheddar but have made them with mozza or swiss)
1/4 c parmesan cheese
1 c sourdough
1/4 c oil
Combine dry ingredients and cheeses.
Add oil and sourdough.
HINT: measure the oil first and cover the inside of the measuring cup with oil. Then when you measure the sourdough, it pours right out without sticking to the cup!
Mix. Knead about five times. Roll or pat into 3/4 inch thickness.
HINT: It is your choice as to rolling or patting the dough flat. Rolling makes them more uniform - if that is important to you but patting is quicker.
This photo shows the dough after patting it flat.
This photo shows the dough after using a rolling pin.
Cut and place on ungreased baking sheet.
Bake at 425 for 8 to 10 min. Makes 12 biscuits.
You can use a knife and cut the biscuits instead of cutters if you wish. Here I patted the dough smooth and cut the biscuits with a knife.
Set the biscuits on your baking sheet and bake. Another biscuit hint: If you want soft-sided biscuits, place them closer together on the baking sheet. If you want individual biscuits, place them farther apart so they won't tough when they rise as they bake.
Here are the knife-cut biscuits. They are not as pretty as the others but if you are short of time, here's your method.
When my boys were little, I would use different shaped cookie cutters to make my biscuits. NOTE: You have to watch them more closely when you're baking them because some of the different shapes and sizes burn easier.
The boys loved all the different shapes and had their favorites that they would eat first.
Here are a multitude of shapes all ready to be devoured - moons, mushrooms, bears, rabbits, whales, flowers and much more.
A mini-man, a heart and a star.
We ate the biscuits with a variety of toppings - butter and honey were my favorites. We also used jam, peanut butter, and cheese spread.
Try them and enjoy! ;)