But we like to taste our sourdough, so the whole cup is perfect for us. In fact, you might start with a half cup instead of a whole cup in the recipe below. You can reduce the amount of starter if they are too sour for you. These biscuits are light and fluffy, and quite sourdoughy. Well, that might be an exaggeration.įor all of my sourdough recipes, click here. Ahhh, yes, sourdough biscuits.Īnd I shall never make any other biscuit as long as I live. So why no sourdough biscuits? I thought to myself. You should have them in your life no matter where you hail from. Just saying it, you automatically want to follow the word with “gravy”.īiscuits (and gravy) are a staple in the South. “The Amy Who Makes Everything With Sourdough Starter”.įrom chocolate cake and English muffins, to good old sourdough bread and starter. I needed to make something with this starter!Įnter left stage…. I have always had a love for sourdough bread and starter, but when I started making sourdough I realized I needed more than just bread for all of this starter I had left over every week. Seeing as they probably didn’t get those a few centuries ago. Whoever looked at some flour and water and said, “man, if I ferment this for a week and then add it to everything, it’s going to taste amazing”….that person needs a big hug and a paid vacation. And I may be biased, but I think I make the best sourdough starter in the world. Serve hot with plenty of butter, jam, honey, etc……….Put your sourdough starter to use by making these incredibly delicious sourdough biscuits! You’ll never make regular biscuits again. (I had my baking stone in while also baking bread, if you bake these without a stone, go ahead and lower the temperature to 425 degrees, so the bottoms don’t burn) They do not get a really dark brown, just a light tan color. Cut out about nine biscuits, place on an oiled or greased sheet pan and then bake at 450F degrees for about 18-20 minutes or until flaky inside if you rip one open. You just need to keep flour on both surfaces to make sure it doesn’t stick. If it is soft and sicky, it will make great fluffy tender biscuits. You need to keep flouring the edge of the can and the edges of the biscuits will be a bit ragged as the dough is still very soft and sticky inside. I like to use a regular sized can to cut out my biscuits, I can never seem to keep a biscuit cutter from running away, but no one seems to bother my can. There isn’t much dough here, only enough for about nine nice sized biscuits. Then roll it out a bit more with a rolling pin: Sprinkle some flour on top of the sticky dough, fold the mass over a couple of times and pat into a circle. Scrape out your sticky dough onto a well floured surface. Stir together gently with a fork until the ingredients are pretty well incorporated, but do not mix too much. Set aside and then mix these ingredients together in another small to medium sized mixing bowl:Īfter you stir the dry ingredients together, add them all at once to the wet ingredients. Stir all the above ingredients in a medium size mixing bowl. Sourdough Starter 100% hydration – 6 0z.I already had the oven piping hot because I was baking sourdough bread as well. This morning I decided to bake up some Sourdough Biscuits. 100% hydration means that when you feed your starter, you always use equal weight of water and flour. Sourdough Biscuits are so good! As many of you know, I have been primarily working on new forumulas (recipes) using my sourdough starter at 100% hydration.
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