SOURDOUGH BISCUITS
Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just a bit of lift. Milk-based starter (yeah, that's a thing) is our preference, but for a delicious and totally dairy-free biscuit, use water-based starter and vegan butter.
Provided by Joe Sevier
Categories Sourdough Bake Butter Easter Breakfast Brunch Dinner Side
Yield Makes 10
Number Of Ingredients 8
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.
GOLDEN SOURDOUGH BISCUITS
I obtained this recipe from a friend when we were exchanging sourdough recipes a few years ago. These soft biscuits are best enjoyed straight from the oven. - Stephanie Church, Delaware, Ohio
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball. , Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. , Bake at 425° until golden brown, 12-15 minutes. Brush with melted butter. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 370mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
EASY SOURDOUGH BISCUITS
Yummy and easy sourdough biscuits.
Provided by Rachel Pomerleau Frost
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Butter a cast iron pan.
- Mix flour, sourdough starter, baking powder, and salt together in a large bowl. Grate in cold butter and mix until well combined. Add 1 cup milk and stir until just mixed. Add more milk if necessary until dough is sticky but not wet.
- Knead dough 3 to 4 times on a floured surface and flatten to a 1- to 2-inch thickness. Cut out 10 biscuits and put in the prepared pan.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 282 calories, Carbohydrate 44 g, Cholesterol 20.6 mg, Fat 8.1 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 4.8 g, Sodium 401.4 mg, Sugar 2.4 g
More about "fake sourdough biscuits recipes"
FLAKY 5 INGREDIENT SOURDOUGH DISCARD …
From heartbeetkitchen.com
5/5 (40)Category Sourdough
- Use the large hole side of a grater to grate the butter. Make sure to scrape and use all the butter from the inside of the grater when you are done. Toss the butter into the flour, and rub gently to get the flour to stick to some of the butter. Toss in cheese if using.
- Make a well in the middle of the flour mixture, and pour in starter mixture. Stir with a spatula to combine, until only a few dry spots remain. The dough will be very shaggy.
SOURDOUGH BISCUITS - DAMN DELICIOUS
From damndelicious.net
5/5 (74)Total Time 50 minsEstimated Reading Time 2 mins
EASY AND DELICIOUS FLAKEY BISCUITS USING …
From twelveonmain.com
EASY SOURDOUGH BISCUITS RECIPE - TENDER …
From blessthismessplease.com
SOURDOUGH PINCH BISCUITS - FLOUR ON MY FACE
From flouronmyface.com
BUTTERY SOURDOUGH BISCUITS RECIPE (QUICK, …
From dontwastethecrumbs.com
QUICK SOURDOUGH BISCUITS | FEASTING AT HOME
From feastingathome.com
EASY OVERNIGHT SOURDOUGH BISCUITS RECIPE
From littlespoonfarm.com
FLAKY SOURDOUGH BISCUITS | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
FAKE SOURDOUGH BISCUITS - YUM TASTE
From yumtaste.com
Estimated Reading Time 50 secs
SIMPLE FLUFFY SOURDOUGH BISCUITS RECIPE - MASHED.COM
From mashed.com
SOURDOUGH BISCUITS - THE BEST SOURDOUGH DISCARD RECIPE! - PINCH …
From pinchmysalt.com
SOURDOUGH DROP BISCUIT RECIPE - HOW TO MAKE SOURDOUGH DISCARD …
From food52.com
100+ SOURDOUGH RECIPES ~ BREAD, BISCUITS, CAKES, COOKIES & MORE!
From practicalselfreliance.com
HOW TO MAKE OUR SIMPLEST "1-2-3-4" SOURDOUGH BISCUITS
From kingarthurbaking.com
THE SIMPLEST SOURDOUGH BISCUITS RECIPE | KING ARTHUR …
From kingarthurbaking.com
You'll also love