How to Make Your Grandma’s Old-Fashioned Biscuits For a Flavor You’ll Crave
Bacon’s in the oven, eggs are scrambling in the skillet, and having a biscuit would be a nice addition. Ok…yes this is our breakfast many days. Quickly make grandma’s old-fashioned biscuits with sourdough starter discard. Healthy, whole ingredients, and quickly devoured.
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Sourdough starter discard biscuits
My grandma’s old-fashioned biscuits are made with my einkorn sourdough discard. If you’ve never heard of einkorn before, it is an ancient wheat that hasn’t been hybridized, which results in fewer allergies.
You can make these biscuits with any flour. You may need to adjust the discard or butter a little to make the dough just right.
In years past, grandma didn’t throw anything out and the sourdough starter was a staple in the kitchen, so adding the starter to biscuits was common. If you need help making a sourdough starter, try this einkorn starter recipe.
Many people roll out the dough and use a biscuit cutter….my mom-in-law taught me a fast way to do this.
I’m all about fewer steps and less clean-up. That’s a win-win!
Later, I’ll tell you how I save time and it’s not drop biscuits.
What are the benefits of einkorn flour?
Einkorn is an ancient grain with more protein, not hybridized, and easier to digest for many, higher lutein antioxidants.
The taste of this flour is so good.
The nutty, sweet flavor… I like it better than the modern wheat flour I used to bake with.
If you haven’t heard of einkorn flour here’s a great article about this ancient wheat. Click here for more einkorn recipes. Switching over to einkorn for baking in my regular recipes has been a little different, but everything we have baked has tasted amazing.
If you want to try a biscuit without sourdough starter discard, try this biscuit recipe.
We love homemade baked goods and having a quick homemade biscuit is a must….farm chores, homeschool, and 5 hungry kids……oh my! Sorry, We just watched The Wizard of Oz.
We make this many times each week!
You can grind your own wheat berries and make whole grain einkorn biscuits which we do also. We buy our wheat berries from Jovial Foods and Einkorn and grind them in my grain mill.
Old-fashioned sourdough biscuits
If you have made a sourdough starter then you know you’ll have a discard, so don’t throw it away. Use it for these sourdough biscuits. The sourdough starter needs to be unfed.
Want to save time after your dough is ready?
Don’t roll out your biscuit dough…..
Using an iron skillet, oil your pan (we use bacon fat, butter, or olive oil)
- pinch off a roll of dough. and flatten,
- dip in oil on both sides,
- place in pan. repeat until all are crammed in there.
If you have discard don’t through it out! Try grandma’s old-fashioned biscuits…..and you can add a hot, buttery biscuit to the bacon and egg breakfast waiting for you. So quickly devoured and a flavor you’ll crave, you’ll make the starter just for the biscuits!
Do you bake homemade biscuits?
Grandma’s Old-Fashioned Sourdough Biscuits
Ingredients
Method
- Preheat oven 425
- Mix dry ingredients-flour, salt, baking powder, and soda
- Slice butter, or use grater and with a fork or pastry cutter, crumble butter into dry ingredients leaving chunks of butter.
- Add sourdough and mix until well combined. add extra flour if dough is sticky.
- Oil an iron skillet with your choice of oil. I like to use bacon fat
- Pinch off a good round of dough, flatten, dip both sides in grease and place in skillet. repeat until all biscuits are crammed in there.
- Bake at 425°F for 15-18 min
Notes
- This makes 14 biscuits, which is enough for us to have two each.
- The colder the butter, the better.
- Use the flour of your choice, but you may need to adjust the discard or butter for a sticky dough.
Amazing! This is the first time I have developed a starter for sourdough bread and used Einkorn flour. I followed your discard-starter biscuits, rolled them bacon grease, used fresh unadulterated butter, and the result was rich, fluffy and delightful. Thank you for making it sound so easy. Looking forward to baking sourdough bread once the culture is optimal.
We recently moved from Mesa, AZ to Conroe where we are temporarily staying in our son’s RV while we build our farmhouse on the Northside of Livingston Lake; It should be ready by December, Lord willing. This is our 34th move throughout the world serving others well aware there is still much to do even in our seventies. Keep sharing your wisdom.
Welcome! Thank you and I’m so glad the biscuits turned out so well. Happy building!
These are great! One question, I’ve made then 3 times and they fall apart while eating more than I’d like. Is this normal for einkorn or do they need to bake longer, or cool longer? Thank you!
Glad you liked them. Add a bit more sourdough starter or butter for a stickier dough and maybe they won’t be so crumbly. You can make them any size you want. I make 14. Enjoy!
One thing I notice is that the photo has 8 biscuits in the pan but the recipe says it makes 14 biscuits. Maybe mine are tending to crumble because they are too big? Perhaos next time try to get 14 in the pan? Thank you, these are wonderful, just want to make it crumble less.