After my success with the Amish Starter Cinnamon Twists, I thought I’d use up more of my leftover starter with this biscuit recipe from the FriendshipBreadKitchen.
Not only is this recipe a LOT easier to make than the cinnamon twists and the friendship bread, it tastes amazing and goes well my husband’s favorite gravy recipe.
This recipe works best if you keep the dry and the wet ingredients separate at first; that way everything mixes a little more evenly.
- 1 Cup Amish Friendship Bread Starter
- 2 Eggs
- 1/4 Cup Oil
- 1/4 Stick Butter, Melted
- 2 Cups Flour
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Teaspoons Baking Powder
I’ve never made biscuits before, but the instructions were easy to follow!
- Preheat oven to 325 degrees Fahrenheit.
- Combine wet ingredients (except butter) in a bowl.
- Combine dry ingredients in a larger bowl.
- Make a well in the center of the dry ingredients.
- Pour the wet ingredients into the well.
- Whisk dough until it pulls away from sides of bowl.
- Transfer dough to a lightly-floured surface and roll (or pat with your hands) to 1/2-inch thickness.
- Using a 3-inch round cookie cutter, cut out biscuits.*
- Place biscuits on lightly greased cookie sheet.
- Brush the tops of the biscuits with melted butter.
- Cover loosely with oiled plastic wrap and let rise for 30 minutes.
- Bake for 15-20 minutes, removing when the tops are lightly browned.
Yield: 25 Biscuits
*You can also use the mouth of a clean jar or cup to cut the biscuits, dipping it occasionally in flour to keep the dough from sticking.
This nutritional information is for one biscuit. I calculated this using the MyFitnessPal App. This isn’t precise because it varies depending on which brands you use, how much flour you use, and how much butter you spread over the biscuits.
- Total Calories: 112
- Total Fat: 3.9 g
- Saturated Fat: 0.5 g
- Polyunsaturated Fat: 1.0 g
- Monounsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Cholesterol: 17.1 mg
- Sodium: 106.8 mg
- Potassium: 21.1 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 0.0 g
- Sugars: 5.7 g
- Protein: 2.2 g
- Vitamin A: 1.6%
- Vitamin C: 0%
- Calcium: 1.3%
- Iron: 3.2%
Look at Me Cook!
When I made these biscuits, my mom was visiting, so she helped me make them. When she helps me, it seems like all my cooking becomes magically awesome, so these biscuits turned out well.
First, I mixed the wet ingredients, but honestly, no body wants to see egg, oil, and starter mixed together; it’s gross. This is a really bad picture of the dry ingredients with a “well” in the middle. The well actually didn’t do all that much when I mixed it together, so I’m not sure what purpose it served.
Here’s the dough all whisked together. I remember reading somewhere that biscuits turn out bad if they’re over kneaded, so I mixed the dough together just enough for it to stick together. The flour on the counter and the rolling pan would do the rest of the work for me.
After I flattened the dough, I used a glass cup as my cookie cutter. I dipped it in flour and pressed it to the dough and it worked just fine. When I ran out of biscuit-sized spaces for the cup, I’d take the leftovers and mash them together, flatten them out, and keep making biscuits. It’s amazing how much farther that takes the recipe.
My mom melted the butter and spread it evenly over each biscuit before covering them. They look so yummy! Unfortunately, they didn’t rise at all, so I’m not sure what I did wrong with the biscuits or if they were supposed to look that that when they were done.
All finished! The biscuits were surprisingly sweet compared to a regular biscuit dough recipe. I suspect that’s due to the sugar in the starter. They didn’t rise or get fluffy, but they tasted amazing.
These biscuits are best served warm, but they keep well and we ended up eating most of them the next day. If you’re sick of making Amish friendship bread with your starter, then this biscuit recipe is a great way to switch things up. And, they’re perfect sides for any meal.
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