A question about...biscuits

Pillsbury made "Freezer to Oven Dinner Rolls Crusty Sourdough"  

I found this much (see comment) about them.  I guess they are still around if you can just find a store in your area that has them.  Best of luck in your search.

I had not thought of looking at frozen stuff. I shall have to do that.

I did discover one thing today. They had on sale some Vlasic farm style or home made style pickles. In plain but quite nice jars with like slices of carrots and stuff in with the pickles, just like home made. Most were dill, but there were some bread and butter pickles there. Lovely thick slices. I had to try some. I normally dislike Vlasic pickles. Just don't taste like what I like. But my dad used to make bread and butter pickles, so I had to try. I was amazed. Seriously. These were the most delicious pickles I've tasted in many a year. I had 4 slices with my roast beef sandwich for dinner, and had a hard time not going to get some more lol. I' talking truly delicious.

I really have to find some sourdough biscuits. Thank you very much for the suggestion. I've never bought frozen breads before, but I'll try anything.

Take it from a sourdough to learn about sourdough baking.  It takes a bit of practice but soon enough you will get there.

Sourdough starter.  Keep it going and let the tang develop.  It can take years before you get it just so. 

1 cup cake flour
1 package mother of vinegar
1 package bakers yeast
1 tbsp salt

Add the yeast and MOV to a pint of warm water and the salt.  Let it activate about an hour in a warm room covered with a cloth.  Add the dry ingredients and whip to a thin paste.  Put that aside and let it work for about a week.  By then the MOV will have started breaking down the starch and getting things sour.

Add more flour and water once a week until you have about a gallon on hand.  Use that for all your leavening instead of yeast or baking powder.

Debbie's Sourdough Biscuits.

12 cups cake flour (not all-purpose as it makes the biscuits tough).
5 tbsp salt
3 tbsp sugar
2 cups margarine or shortening
2 cups buttermilk
2 cups sourdough starter

Mix lightly all wet ingredients and let them stand until they start to bubble fast and hard.  It takes an hour or so.

Put the margarine and flour in the freezer 2-3 hours or until they get cold as ice.  Cut the margarine into 1/2" cubes and drop into ice water to keep them very cold.  Fish them out a few at a time and work them gently into the flour just until it gets good and crumbly.  Don't over mix.

Add the wet ingredients to the dry a little at a time and just get it all moist.  You will have some wet mixture left.  Put that back in the starter.

Turn it out on a floured board and roll very gently until it is about half an inch thick.  Cut into 3" squares and place them on a heavily greased sheet pan.  Don't spare the margarine! 

Let the biscuits rise about 15 minutes or so, and bake at 400 degrees until the tops are golden brown.  Serve with Yukon Gravy.

Yukon Gravy

10 lbs pork sausage or
10 lbs elk or moose sausage
Enough AP flour to make a roux (a cup or maybe three)
red pepper flake
Crushed black pepper
3-4 large onions
1 gallon milk

Cook the sausage and save the fat.  You will have 6-7 cups of cooked sausage and 3-4 cups of fat.  Drain off all but 3 cups of the fat and save it.

Saute the onions in the fat and then add enough flour to make a thick roux in the bottom of the pan, stirring constantly.  Slowly add milk a little at a time until you have a gravy that is thick enough to hold the meat suspended and still thin enough to ladle without making a mess.

Add the meat back in and simmer.  Season to taste and serve atop the biscuits you just made.

I used to live in San Francisco. Great for sourdough as the bacteria that creates sourdough is all in the air there. Kinda why SF is so famous for their sourdough.