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Practical Baker
Texas Sourdough Biscuits
From: Riata Cookbook, Bertha Templetom
Wednesday, October 3, 2012 • Posted October 3, 2012

Bertha put this recipe in the Riata Service Organization’s Cook Book. We’ve tried it and really do like it. Our version of it did not taste exactly like sourdough, but the biscuits have great crust and crumb. This recipe makes up a very large amount of dough, which will keep in the refrigerator for up to 3 weeks! Ours has never lasted even a week!!


2 packages (4 ½ teaspoons) yeast

1 cup warm water

2/3rds cup vegetable oil

2 cups buttermilk

5 cups self-rising flour

1 teaspoon baking soda

1 teaspoon salt

2 ½ tablespoons sugar


Put all ingredients into a large mixing bowl and mix well. Cover the bowl with plastic wrap and place the dough in the refrigerator.

As you need it, take out the amount you need and form into biscuits. (I did this two different ways: I “dipped” out the dough with an ice cream scoop and made drop biscuits; and I removed a larger amount, patted it out into ½ inch patty, and used a biscuit cutter to cut them out. Either way works just fine!)

Place dough on a greased baking sheet and bake in a pre-heated 375 degree oven for 20-25 minutes.

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