1 cup of flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/3 cup of margarine or butter, cold
1 cup sourdough starter, room temperature*
* If you do not presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order. The night before using your sourdough starter, remove from refrigerator and let come to room temperature. Then feed the starter with flour and water. Let this sit eight (8) hours or preferably overnight. It is now ready to use in your sourdough pancakes! Learn how to feed and maintain your Sourdough Starter.
Sift together flour (1 cup), salt (1/4 tsp), baking powder (2 tsp) and baking soda (1/2 tsp).
Cut in the margarine or butter (1/3 cup).
Mix in sourdough starter (1 cup).
Turn out dough onto lightly floured board.
Knead a few times, until all of the flour is mixed in.
Pat/roll dough to 3/4″ and cut out biscuits; place them on an ungreased baking sheet.
Bake at 425°F for 12-15 minutes, until slightly brown.
1 lb. sausage of choice
1/4 cup all purpose flour
2 cups milk
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Heat large skillet over medium heat.
Add sausage; cook 10 to 12 minutes until crumbled and browned, stirring occasionally. Remove sausage.
Stir flour (1/4 cup) into 4 tablespoons drippings remaining in skillet and cook about 2 minutes, stirring constantly.
Add milk (2 cups) and cook about 5 minutes until thickened and bubbly. Add additional milk if gravy seems too thick. Add sausage to gravy.
Season with salt and pepper. Serve immediately over hot biscuits or potatoes.