The NIGHT BEFORE you want to eat these biscuits, add flour, milk, sourdough starter and melted butter to a large glass bowl. Mix well and cover with a tea towel overnight to ferment for approximately 8-12 hours.

The NEXT MORNING, add flour, salt, baking powder, sugar and baking soda to your fermented wet ingredients. Mix well until fully combined. On a clean, well-floured work surface roll out dough and cut with an overturned drinking glass or make drop biscuits.  

Place on greased baking sheet. Bake at 400 degrees for 15-17 minutes, until golden brown.  Repeat the process until all biscuits are baked. Serve them up fresh with chili and use leftovers for a delicious biscuits and gravy breakfast.

Follow the same instructions for Sourdough Biscuits above, but add approximately:

1-2 tsp. garlic powder

1-2 tsp. parsley

1/2 c. - 1 c. shredded cheese

2-4 Tbsp. butter, melted

pinch of salt

I often make about a dozen plain biscuits and then add the cheddar bay ingredients to the last half of the dough. It's great to get 2 types of biscuits from one batch. Add more or less of the Cheddar Bay ingredients to taste and based on how big a batch of biscuits you're making.  Once the biscuits are out of the oven brush the tops with melted butter and more parsley and/or a pinch of salt.

NIGHT BEFORE:

2 c. all-purpose flour

2 c. milk

¼ c. melted butter (allow to cool before adding)

1 c. sourdough starter*

(*Get sourdough starter from a friend or look online to make your own. I think it's easiest to get a strong starter from someone who already bakes sourdough).

NEXT MORNING:

2 ½ c. all-purpose flour

2 tsp. salt

1 Tbsp. baking powder

½ Tbsp. sugar

1 tsp. baking soda