Yield: 8 biscuits
The water from the starter replaces buttermilk or cream in these biscuits, making them a little lighter, but thanks to the fermented flavor and adequate amount of butter, they still taste indulgent. Make the plain biscuits to use for breakfast sandwiches, or slather with butter and jam. The cheddar-jalapeño variation is great with soup. The chocolate-chunk variation is, if you ask me, better than a chocolate chip cookie. They’re more of a scone than biscuit, and so very welcome.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.