I learned how to make yeast rolls long before I learned how to make biscuits. The only thing bad about yeast rolls is that you do need time to make them so that they can have plenty of time to rise before they are placed in the Dutch oven and you have to keep an eye on the rolls so that they do not over rise and go flat. If you are short on time making biscuits will fit the bill. My neighbor, E.C., always talked about his wife’s cooking. He said nothing ever tasted as good as food from Becky’s Kitchen especially Becky’s biscuit. I have tried off and on for about ten years in making an easy great tasting biscuit. My biscuits were not coming out consistently. Sometimes they came out hard and would not rise adequately. But, after years of trial and error I think I have hit upon a great consistent recipe. Also it is a great recipe to use with your sourdough starter.
1 ½ cups of all-purpose flour (I use unbleached flour. I do not think it is neither necessary nor as healthy to bleach flour so that it appears “white”)
1 teaspoon sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup chilled butter, margarine, or vegetable shortening (A ¼ cup is 4 tablespoons. I have found that if I use only 3 and ½ tablespoons that it really does not affect appearance or taste. I try to cut back a bit because I am attempting to watch my weight.)
1 cup of sourdough starter at room temperature
4-6 tablespoons of warm water
Melted butter (I put a bit on top of the biscuit for appearance and taste. You could eliminate this if desired.)
If you would like you can also bake them in a conventional oven at 425 degrees Fahrenheit for 15 to 20 minutes or until the bottoms and tops are lightly browned.