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.
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
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
KAREN'S SOURDOUGH BISCUITS
Easy biscuits made with sourdough starter. The dough is very easy to use and between waxed paper, does not get too dry or too full of flour. You may put a little butter on the tops after removing from the oven. I double the recipe to make 16 biscuits. I freeze and take out what I need.
Provided by Karen Ladwig
Categories Bread Quick Bread Recipes Biscuits
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper or lightly coat with butter. Set aside.
- Place flour, sugar, baking powder, salt, and baking soda in a food processor. Add butter; pulse until mixture resembles coarse crumbs.
- Pour flour-butter mixture into a bowl. Stir in sourdough starter until flour is moistened.
- Turn dough onto a sheet of waxed paper. Cover with another sheet of waxed paper and roll out to 1-inch thickness. Peel off the top layer of waxed paper and cut into 8 biscuits. Arrange biscuits on the prepared baking sheet. Gather scraps, roll out, and cut again. Let biscuits rise at room temperature until doubled, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 38.2 g, Cholesterol 30.7 mg, Fat 12.1 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 7.4 g, Sodium 582.6 mg, Sugar 4.1 g
More about "golden sourdough biscuits recipes"
SOURDOUGH BISCUITS - DAMN DELICIOUS
From damndelicious.net
5/5 (80)Total Time 50 minsEstimated Reading Time 2 mins
EASY SOURDOUGH BISCUITS | VANILLA AND BEAN
From vanillaandbean.com
BUTTERY SOURDOUGH BISCUITS RECIPE (QUICK, EASY & FLAKY!)
From dontwastethecrumbs.com
EASY OVERNIGHT SOURDOUGH BISCUITS RECIPE - LITTLE SPOON …
From littlespoonfarm.com
THE SIMPLEST SOURDOUGH BISCUITS RECIPE | KING ARTHUR …
From kingarthurbaking.com
QUICK SOURDOUGH BISCUITS | FEASTING AT HOME
From feastingathome.com
BUTTERY SOURDOUGH BISCUITS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (523)Total Time 30 minsServings 7Calories 280 per serving
- Preheat the oven to 425°F, with a rack in the upper third. Grease a baking sheet, or line it with parchment.
- Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly.
- Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6" round about 1"-thick.
- Use a sharp 2 3/8" biscuit cutter to cut four rounds, cutting them as close to one another as possible. Gently push and pat the scraps into a 2 1/2" x 5" rectangle.
- Place the sourdough biscuits onto the prepared baking sheet, leaving about 2" between them; they'll spread as they bake.
- Bake the sourdough biscuits in the upper third of your oven for 20 to 23 minutes, until they're golden brown.
- Remove the sourdough biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage.
GOLDEN SOURDOUGH BISCUITS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Servings 12Calories 148 per servingTotal Time 30 mins
EASY SOURDOUGH BISCUITS RECIPE - TENDER HOMEMADE …
From blessthismessplease.com
5/5 (11)Total Time 30 minsCategory SourdoughPublished Mar 5, 2023
SOURDOUGH BISCUITS - THE BEST SOURDOUGH DISCARD RECIPE! - PINCH …
From pinchmysalt.com
FLAKY SOURDOUGH BISCUITS | KITCHN
From thekitchn.com
SOURDOUGH PINCH BISCUITS - FLOUR ON MY FACE
From flouronmyface.com
SOURDOUGH BISCUITS - THE SPRUCE EATS
From thespruceeats.com
10 SOURDOUGH DISCARD RECIPES TO MAKE WITH YOUR EXTRA STARTER
From tasteofhome.com
100+ SOURDOUGH RECIPES ~ BREAD, BISCUITS, CAKES, …
From practicalselfreliance.com
FLAKY 5 INGREDIENT SOURDOUGH DISCARD BISCUITS - HEARTBEET KITCHEN
From heartbeetkitchen.com
CHEESE AND CHIVE SOURDOUGH BISCUITS RECIPE » LEELALICIOUS
From leelalicious.com
GOLDEN SOURDOUGH BISCUITS - MSN
From msn.com
You'll also love