SOURDOUGH BISCUITS RECIPE
Light and fluffy sourdough biscuits are easy to make with this overnight recipe. They are simply mouthwatering topped with homemade butter or strawberry jam. You'll love the tangy flavor of sourdough in every bite!
Provided by Amy Duska
Categories Breakfast
Time 12h40m
Number Of Ingredients 8
Steps:
- Grate the butter using a cheese grater, into a large mixing bowl. Add the flour and use a bench scraper or a fork to cut the butter into the flour until it forms small, pea-sized crumbles. Add the sourdough starter discard, buttermilk and sugar and stir with a stiff spatula until fully combined. Cover the bowl and let rise on the counter for 10-12 hours.
- Preheat your oven to 400°F (204°C). Combine the salt, baking soda and baking powder in a small bowl and use a fork to combine, making sure there are no lumps. Sprinkle half of the mixture over the dough and work it into the dough with your hands. Sprinkle the second half and continue to work it into the dough until fully combined.
- Generously flour your work surface and turn the dough out onto it. Flour the top of the dough and use your hands to press it into a rectangle shape that is 1 inch in thickness. Use a biscuit cutter to cut out biscuits, pressing straight down and pulling straight up. *See notes.
- Arrange the biscuits in a 12" cast iron skillet and bake for 25-30 minutes, or until the tops are golden brown. Remove and serve warm.
Nutrition Facts : ServingSize 1 biscuit, Calories 183 kcal, Carbohydrate 23 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 263 mg, Fiber 1 g, Sugar 2 g
SOURDOUGH BISCUITS
Use up your "discarded" starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.
Provided by Chungah Rhee
Categories appetizer
Yield 8-10 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown. Serve warm.
GRANDMA'S SOURDOUGH BISCUITS
My grandma makes these every time we go over for dinner. I got my starter from her, so I too make these every couple weeks when I need to use up some starter. They are really fast and easy, and taste delicious right out of the oven.
Provided by pollen
Categories Breads
Time 22m
Yield 8 biscuits
Number Of Ingredients 6
Steps:
- Sift together flour, salt, baking powder and baking soda.
- Cut in the margarine or butter.
- Mix in sourdough starter.
- Turn out dough onto lightly floured board.
- Knead a few times, until all of the flour is mixed in.
- Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
- Bake at 425°F for 12-15 minutes, until slightly brown.
Nutrition Facts : Calories 91.3, Fat 3.9, SaturatedFat 0.8, Sodium 286.8, Carbohydrate 12.2, Fiber 0.4, Protein 1.7
HONEYMOON SOURDOUGH BISCUITS
Make and share this Honeymoon Sourdough Biscuits recipe from Food.com.
Provided by Jellyqueen
Categories Breads
Time 20m
Yield 8 Large biscuits, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits.
- Brush lightly with melted butter or margarine.
- Place of greased cookie sheet and bake at 450 degrees for about 15 minutes.
Nutrition Facts : Calories 190.8, Fat 9.2, SaturatedFat 1.9, Cholesterol 0.8, Sodium 523.9, Carbohydrate 23.9, Fiber 0.8, Sugar 4.4, Protein 3
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- Preheat the oven to 450°F. If you have a 9” or larger cast iron skillet, rub it with a bit of vegetable shortening or oil and place it in the top third of your oven.
- To make the biscuit dough: For best results, weigh your flours; this recipe was developed by metric weight. However, if you prefer to work with volume measurements, please be sure to measure your flour the King Arthur way: gently spoon the flour(s) into a cup, then sweep off any excess.
- To mix by hand or with a mixer: In a medium bowl, whisk together the flour, baking powder, and salt. Work in the cold butter, mixing until fairly well combined but with some small chunks of butter remaining intact.
- To make the biscuit dough using a food processor: Using the dough blade, pulse together the flour, baking powder, and salt. Add the cold butter and pulse briefly and repeatedly until fairly well combined but with some small chunks of butter remaining; this happens pretty quickly, so watch carefully.
- To shape the biscuits: Transfer the dough to a greased piece of parchment or waxed paper, or other greased work surface.
- Knead it gently several times to smooth it out. Fold it in thirds like a letter, then pat it into a rough 4” x 8” rectangle; it should be a scant 3/4" thick.
- Flip the rectangle over so the smoother side is on top. Cut eight square biscuits, or use a 2” biscuit cutter to cut rounds, patting together the scraps as necessary to cut additional biscuits.
- Wrap the biscuits in the parchment or waxed paper and place them in the freezer while the oven finishes preheating.
- To bake the biscuits: Remove the hot skillet from the oven. Unwrap the biscuits and arrange them in the skillet (or on the baking sheet). Place the skillet or pan on the oven’s upper rack.
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