Roll out the dough and cut it into biscuit shapes as you normally would. Place the cut biscuits on a baking sheet lined with parchment paper, ensuring they are not touching. Freeze them for about ...

Sourdough Drop Biscuits I like to use 125 to 150 grams grated sharp cheddar cheese and a medium jalapeño pepper, seeded and finely chopped, about 1½ tablespoons (but both can be increased or ...

Many recipes will have you remove a bit of discard from your sourdough starter, but just because it's called discard doesn't ...

I'm a fan of sourdough bread, and on a recent trip to Alaska, any time a tour guide mentioned the common nickname for a Klondike prospector — a sourdough — my mouth watered. Turns out, the ...

Sourdough Biscuits I add 1/4 cup chopped green onions and 1/2 teaspoon coarsely ground black pepper to the batter when I am serving the biscuits with bowls of chili.

Butter a 9- or 10-inch well-seasoned cast-iron skillet. Scrape the sourdough starter into a large bowl. Stir in 5 tablespoons melted butter, salt, ½ teaspoon sugar, baking powder and baking soda.

7. Place the sourdough biscuits onto the prepared baking sheet and bake for 20 to 23 minutes, until golden brown. 8. Serve warm or cool completely, wrap in plastic and freeze.

My favorite sourdough pancake recipe starts with a version from our 1975 edition of “The Doubleday Cookbook.” Growing up, my mom called these tender cakes blinis and served them with sour ...

My favorite sourdough pancake recipe starts with a version from our 1975 edition of “The Doubleday Cookbook.” Growing up, my mom called these tender cakes blinis and served them with sour ...