Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Sourdough start

  2. 1 cup 237ml Buttermilk

  3. 3 cups 711ml -- ¥

  4. 1 Flour - possible

  5. 4 cups 1 Egg

  6. 3 tablespoons 45ml Oil

  7. 1 tablespoon 15ml Sugar - (ole uses 2 or 3 tb su, gar)

  8. 1 teaspoon 5ml Salt

  9. 2 teaspoons 10ml Baking powder

  10. 1 teaspoon 5ml Soda - (1 1/2 or 2 tsp. If sta, rt is real sour)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions The night before, or three to four hours before you intend to prepare these, combine sourdough start, buttermilk and 1 cup of the flour in a large bowl. Cover and let stand at room temperature. When ready to use, add egg and oil; stir well. Combine sugar, salt, baking powder and soda; sprinkle over top of batter. Fold in then add as much of the remaining flour to make a dough you can still stir (2 to 3 cups should do it). To make Scones, dump batter out on a heavily floured board; sprinkle flour over top and roll out. Cut out scones. Allow scones to rise a few minutes then fry on both sides in hot oil until golden brown. For Biscuits, add enough flour to make moderately stiff, so you can knead dough. Knead a few minutes then roll and cut out biscuits. Drop both sides in oil or melted butter and place on cookie sheet. Let rise for an hour then bake at 375 degrees for 25 minutes.


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