Marlene (from another forum) gifted me with some of her sourdough starter from the Yukon last Christmas. I save the dried starter - promising myself that when I had a real kitchen again . . . Well we fired it up last week and WOW! I added some to the 18 hour bread (what a tang that gave it!), made sourdough fruitcake, and yesterday Bob wanted biscuits for brunch.
I used to have a great tiny cookbook that had a great biscuit recipe - but it's somewhere in the garage. So, I spent some time with Google and found this recipe on www.kitchenhintsandtips.com. Quite different from the typical recipe - but very very good!
Here is what you will need:
2 cups sour dough starter
2 3/4 cups all purpose flour
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1/2 cup milk
1 tablespoon of baking powder
(My notes: All I had was buttermilk so I increased the soda to 1 tsp.)
This is how you will make them:
Place a large pan of water on medium-high heat so that it starts boiling.
In the bowl of a food processor combine the Flour, Sugar, Soda, Salt, and Baking powder and pulse to mix. Add the butter and pulse into the dry ingredients until the mixture resembles cornmeal. Place in a large glass or plastic bowl.
Combine the milk and sourdough batter and mix well, then add to the dry ingredients and mix until it forms a ball.
Place the ball onto a heavily floured surface and knead gently until the dough is smooth, about 5 minutes.
Roll dough about 1 inch thick. Fold in half and roll again to 1 inch. Repeat this process for 3 or 4 more turns. This will give your biscuits a "flakey" texture. Flour your surface as needed to keep the dough from sticking.
Using a 2" circle cutter, or a juice glass, cut into circles.
Place about 1 inch apart on a greased baking sheet or your favorite biscuit pan.
Place the pan of biscuits over the pot of boiling water and cover lightly with a soft clean towell and let rest for about 30 minutes.
While the dough is rising, preheat your oven to 400ยบ f.
Brush tops and sides of your biscuits lightly with some melted butter and bake for 15 minutes or until biscuits have puffed and are lightly brown.
Serves 4 - 6 depending on appetite!
These were so good! The sourdough is all bubbly and wonderful - I think a loaf of bread today!
I used an 8 x 8 pan - way too small for the biscuits after they rose - a baking sheet or larger pan will work better and give them more room to rise and spread out.
I used to have a great tiny cookbook that had a great biscuit recipe - but it's somewhere in the garage. So, I spent some time with Google and found this recipe on www.kitchenhintsandtips.com. Quite different from the typical recipe - but very very good!
Here is what you will need:
2 cups sour dough starter
2 3/4 cups all purpose flour
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1/2 cup milk
1 tablespoon of baking powder
(My notes: All I had was buttermilk so I increased the soda to 1 tsp.)
This is how you will make them:
Place a large pan of water on medium-high heat so that it starts boiling.
In the bowl of a food processor combine the Flour, Sugar, Soda, Salt, and Baking powder and pulse to mix. Add the butter and pulse into the dry ingredients until the mixture resembles cornmeal. Place in a large glass or plastic bowl.
Combine the milk and sourdough batter and mix well, then add to the dry ingredients and mix until it forms a ball.
Place the ball onto a heavily floured surface and knead gently until the dough is smooth, about 5 minutes.
Roll dough about 1 inch thick. Fold in half and roll again to 1 inch. Repeat this process for 3 or 4 more turns. This will give your biscuits a "flakey" texture. Flour your surface as needed to keep the dough from sticking.
Using a 2" circle cutter, or a juice glass, cut into circles.
Place about 1 inch apart on a greased baking sheet or your favorite biscuit pan.
Place the pan of biscuits over the pot of boiling water and cover lightly with a soft clean towell and let rest for about 30 minutes.
While the dough is rising, preheat your oven to 400ยบ f.
Brush tops and sides of your biscuits lightly with some melted butter and bake for 15 minutes or until biscuits have puffed and are lightly brown.
Serves 4 - 6 depending on appetite!
These were so good! The sourdough is all bubbly and wonderful - I think a loaf of bread today!
I used an 8 x 8 pan - way too small for the biscuits after they rose - a baking sheet or larger pan will work better and give them more room to rise and spread out.
You only live once . . . but if you do it right once should be enough!