Sourdough Baking Mixes
Sourdough Pancake Mix
Our Sourdough Pancake Mix makes warm, fluffy pancakes easy, with the subtle tang and homemade flavor of sourdough. Made with simple ingredients, they cook up tender and golden with just the right touch of sweetness. Top them with butter and maple syrup, fresh fruit, or one of our small-batch jams for an easy breakfast that tastes anything but ordinary.
You’ll Need
1 egg
1 cup water
1 tablespoon melted butter or oil
Directions
Empty the pancake mix into a medium bowl. Add the egg, water, and melted butter or oil. Stir just until combined; a few small lumps are fine. Do not overmix.
Let the batter rest for 5 minutes while a lightly greased skillet or griddle heats over medium heat.
Pour about ¼ cup batter for each pancake. Cook until bubbles form across the top and the edges begin to look dry, about 2–3 minutes. Flip and cook another 1–2 minutes, until golden brown.
Serve warm with your favorite toppings.
Sourdough Biscuit Mix
Flaky, buttery biscuits with the subtle tang and homemade flavor of sourdough, without starting from scratch. Our Sourdough Biscuit Mix is made with simple ingredients and bakes into tender, golden biscuits perfect for breakfast, dinner, or anytime a warm biscuit sounds good. Serve them with butter and honey, spoon on your favorite jam, or smother them in sausage gravy.
You’ll Need
1 stick (½ cup) butter
1 cup milk or buttermilk
Our Favorite Biscuit Tip
Keep a stick of butter in the freezer and grate it with a cheese grater when you’re ready to make your biscuits. The small pieces of frozen butter incorporate easily into the mix, so you can handle the dough less. Cold butter + less handling = lighter, flakier biscuits.
Directions
Preheat oven to 425°F. Line a baking sheet with parchment paper, lightly grease a baking pan, or use a cast iron skillet.
Empty the biscuit mix into a large bowl. Add the grated frozen butter and gently mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Pour in the milk or buttermilk and stir just until a shaggy dough forms. Do not overmix.
Turn onto a lightly floured surface and gently pat into a rectangle about 1 inch thick. Fold the dough in half and gently flatten again. Repeat 3–5 times to create flaky layers.
Pat to about 1 inch thick and cut with a floured biscuit cutter. Press straight down rather than twisting the cutter.
Place biscuits on the prepared pan. For softer sides, place them close together. For crispier edges, space them about 1 inch apart.
Bake for 15–18 minutes, or until the tops are golden brown.
Makes approximately 8–10 biscuits.
Sourdough Beer Bread Mix
Warm, hearty homemade bread without the kneading, rising, or waiting. Our Sourdough Beer Bread Mix combines the subtle tang of sourdough with the rich flavor of your favorite beer for a tender loaf with a beautifully golden, buttery crust. Serve it warm alongside soups and chili, use it for sandwiches, or simply slice it thick and add butter, honey, or your favorite jam.
You’ll Need
1 (12 oz.) can or bottle of beer
1 stick (½ cup) butter, melted
Directions
Preheat oven to 375°F. Lightly grease an 8½ x 4½-inch or 9 x 5-inch loaf pan.
Empty the bread mix into a large bowl. Pour in the beer and stir just until combined. Do not overmix. The batter will be thick and slightly lumpy.
Spread the batter evenly into the prepared loaf pan. Slowly pour the melted butter evenly over the top.
Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let cool in the pan for about 10 minutes, then remove and finish cooling on a wire rack before slicing.
Make It Your Own
The beer you choose really does change the bread. A lighter beer creates a milder, classic loaf, while darker beers add a richer, more robust flavor. You can experiment with different styles to find your favorite.