Golden Sourdough Buttermilk Biscuits

2 cups of unsifted flour
1 teaspoon of salt
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1/2 cup of butter
1/2 cup of buttermilk
1 cup of sourdough starter mix

In a bowl combine flour, soda, salt, baking powder, cut in butter with pastry blender until like corn meal.

(At this point, you can put it in the fridge overnight so it's faster in the morning.)

Blend sourdough and buttermilk, stir into crumb mixture with fork to soft dough.

Turn out onto floured cloth; knead 30 seconds. Roll out into 1/2 inch thickness, cut into biscuits with 3 inch cutter.

Place on greased baking sheet, brush with melted butter and put in warm place to raise for 30 minutes covered with a towel.

Bake for 12 to 15 minutes or until golden in 425ºF. oven. Good with honey and butter.

Kathy's Buttermilk Oatmeal Pancakes

We used to have a different oatmeal pancake recipe on this blog, but then we found our sister-in-law Kathy's recipe and made it one day. The results were strikingly different, and these pancakes were the clear winner. We make a double batch and freeze at least half of the finished cakes. Morgan loves to eat them, heated in the toaster, nearly every morning.

2 c. buttermilk
1 1/4 c. rolled oats
1/4 c. oil
2 eggs
3 tbsp. sugar (or agave syrup) (double is 3/8 cup)
1 c. flour
1 tsp. baking soda
3/4 tsp. salt


Soak oats in buttermilk overnight in fridge. Mix in oil, eggs and sugar. Combine dry ingredients and mix into wet.

Some variations we've tried:
1) Use 50% AP and 50% whole wheat flour (what we usually make).
2) Make the whole batter and leave it overnight in the fridge.
3) Mix the oats and flour with buttermilk and soak them overnight at room temperature - the cakes end up very soft/light and a little more tangy.

Inbar's Buckwheat Pancakes

½ cup buckwheat flour
¼ cup regular wheat flour
¼ cup almond meal
Pinch of salt
1- 1½ tbsp baking soda
2 tbsp maple syrup
¼ cup almond or other nut oil
1 egg
1 cup milk of your choice

Mix everything until smooth, and fry the pancakes at your preferred size. These are great served with roasted hazelnuts, which you can also add to the mix if it is safe for your kids. They go well with apple sauce, fruit and of course (more) maple syrup.

We have not made these yet. I know they'll taste great, but I'm intimidated by all those ingredients. Let me know what you think of them.