Wednesday, March 28, 2018

Sourdough Biscuits



I used the King Aurthur Flour Recipe for Sourdough Biscuits and they turned out amazing!  Might be the best biscuit I have ever eaten, but I am partial to the flavor that sourdough adds to recipes.  The other thing that makes these biscuits irresistible is the butter in them.  A tip for making them is to use cold butter (don't melt or soften your butter) and use a food grater to grate the butter. This recipe uses the discard from your sourdough starter.

You might also enjoy my recipe for Old Fashioned Buttermilk Biscuits with some tips for making biscuits light and fluffy.

Here's my homemade "Bisquick Mix" recipe for a make ahead mix with the major ingredients already put together.

Drop biscuits are fast and easy if one is short on time or doesn't want to get their hands dirty.

Then, for something a little different that is a cross between a biscuit and a roll, using both yeast and baking powder, you might want to try Angel Biscuits.   The Angel Biscuit dough keeps well in the refrigerator and also lends itself to making great cinnamon rolls.


Buttery Sourdough Sandwich Biscuit Recipe

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (8 tablespoons) cold unsalted butter
  • 1 cup sourdough starter, unfed/discard*


    • Instructions
    1. Preheat the oven to 425°F, with a rack in the upper third. Grease a baking sheet, or line it with parchment.
    2. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly.
    3. Add the starter, mixing gently until the dough is cohesive.
    4. Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 1"-thick round.
    5. Use a sharp 2 3/8" biscuit cutter to cut rounds, cutting them as close to one another as possible. Pat any scraps together, and cut additional biscuits.
    6. Place the biscuits onto the prepared baking sheet, leaving about 2" between them; they'll spread as they bake.
    7. Bake the biscuits in the upper third of your oven for 20 to 23 minutes, until they're golden brown.
    8. Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage.
    9. Yield: 6 large (3") biscuits.