King Arthur Sourdough Biscuits Recipes

SOURDOUGH BISCUITS

Steps:

• Preheat oven to 425°. Stir together baking powder, baking soda, kosher salt, sugar, and 1½ cups flour with a fork in a large bowl. Add ½ cup chilled butter and toss with your hands or fork just to coat. Using your fingers, smash butter into flat disks (if you miss a few, it will be fine). Using a pastry cutter or fork, work butter into dry ingredients until shaggy crumbles form (you should have some large pieces, some small pieces, some flat pieces, and some sandy flour).
• Add sourdough starter and mix gently with fork to incorporate, then fold with your hands just until dough comes together with just a few crumbly pieces in the bottom of the bowl.
• Transfer dough to a well-floured surface and pat out with your hands until about ½" thick (the shape doesn't matter too much at this point). Fold into thirds as you would a letter to create a rough rectangle. Working from short sides, fold in thirds like a letter again. Pat dough out to a ½"-thick square. Repeat folding process. Pat out dough for a third time to a 1"-thick square-it should feel airy, like a pillow at this point. Using a floured 2½"-diameter biscuit cutter or glass, punch out as many biscuits as you can (do not twist cutter). Transfer biscuits to a parchment-lined rimmed baking sheet, spacing at least 1" apart.
• Using your hands, gently press scraps into a rectangle, then fold in half. Pat out to a 1"-thick rectangle and cut out more biscuits. Gather remaining scraps together to form 1 final biscuit (you should have 10 total). Transfer to baking sheet. Brush biscuit tops with 2 Tbsp. melted butter and sprinkle with sea salt if desired
• Bake biscuits until tall and golden and an instant-read thermometer inserted into the side of a biscuit registers 205°F), 12-15 minutes.

KING ARTHUR SOURDOUGH BISCUITS

Steps:

• In a large mixing bowl, dissolve the yeast in the warm water.
• Add sugar, salt, sourdough starter and flour. Mix well.
• Cover; set in a warm spot and let rise until doubled in bulk.
• Punch dough down, and turn out onto a lightly floured work surface.
• Roll out dough to 3/4 inch thickness.
• Cut with a biscuit cutter.
• If desired, dip both sides in butter. (I skip this step.).
• Place biscuits on a well-greased baking sheet.
• Let rise 15 minutes.
• Bake at 400 degrees for 15-20 minutes.

KING ARTHUR SOUR DOUGH BREAD

Steps:

• Sponge:.
• I medium mixing bowl mix starter and flour together.
• Mix in water.
• Stir for several minutes to activte gluten.
• Cover and set aside in warm place for 18-20 hours.
• When ready the sponge should have expanded by about 1/3 or more and develloped bubbles and a pleasing aroma.
• You may do this step up to 7 days ahead, then refrigerate until redy to use the sponge.
• Dough:.
• Add flour to all of sponge along with the waater, salt and yeast.
• Stir to form a shaggy mass.
• Let the mixture sit for 20-30 minutes (This resting eriod allows the flour to absorb the water and will make kneading easier and also prevent the need to add to much flour.
• Knead about 8-10 minutes by hand or 6-8 miutes in an electric mixer, it will feel firm, slightly sticky, and elastic.
• Plce dough in greased bowl, turning to cover all sides, cover bowl and set in warm place
• After an hour ad again at the 2 hour make, ently deflate and fold over few times.
• In 2-3 hours the dough should have almost doubled.
• Shaping:.
• Turn dough out onto lightly greased owrk surface. Divide dough in half, and form ech half into a roud. Let dough rest for 20 minutes covered then form the pieces into shapes you prefer.
• Place loaves seam-side up and cover. Let loaves rise for 2 more hours; dough should have almost doubled.
• Baking:.
• Preheat oven to 475F,
• Trun loaves out onto floured aker's peel or stone.
• Slash loaves several times
• Just before placing in oven spritz several times with water.
• Put into oven, sprit with water after 30 seconds, and again at 1 minute and 2 minutes.
• Turn oven temp down to 450F and bake for 18-25 minutes. Be sure bread is baked through, the crust well browned and the bread should feel firm and sound hollow whe tapped, it's internal temperature should read 195.