Sourdough Biscuits

In my mind, there is two types of sourdough recipes. I classify these as “True Sourdough” and “Quickie Sourdough”. True sourdough are recipes that have an hours long rest/rise so that the wild yeasts can do their thang and eat all the physic acid in the flour, making it nice and digestible. This is usually your loaves and such. There there is quickie sourdough recipes, these recipes have sourdough starter in them…but also additional flour and no rest time for the starter to do its thang. You just mix and bake. Still delicious and with benefits and taste of sourdough, just not “true sourdough”.

These biscuits are the latter, quickie sourdough, which makes them quick to mix up for a meal! Adapted from the book Sourdough, by Sara Owens, they’re a winner! I find them a little bit more cakey crumb that normal biscuits but the exterior is a little more crispy…a heavenly combo.

Sourdough Biscuits

Makes a half sheet pan (The big size baking sheet) full of biscuits

3 cups flour (white or whole wheat)

1 tbsp baking powder

1 tsp baking soda

1 tsp salt

1 1/4 c cold/frozen butter

1 1/2 c starter (fed at least 12 hours ago, ideally its actually past the point when you want to use it for bread and its pretty runny and tangy)

1/4 c yogurt+1/2 c water OR 3/4 c milk+ 1 tbsp vinegar

Preheat oven to 450F (If using wholewheat, don’t preheat until you are done mixing the dough because the dough will need to rest)

Mix flour, baking powder, baking soda and salt together. Using your cheese grater, grate butter into the flour. Mix well. Add starter and milk, mix well. It’ll seem like you don’t have enough liquid in there, but give it ten gentle kneads before you decide if it needs more liquid. If you’re using whole wheat flour, before you knead, let the dough sit 20-30 minutes to “autolyze” and properly soak up the liquid. This will give you a better finished biscuit and I feel essential to baking with wholewheat.

Dump the dough onto a lightly floured counter and then you’ve got two choices…you can 1) do the normal roll to 1 inch thick, cut out, roll out again, cut again etc. OR what we prefer 2) press the dough into a rectangle 1 inch thick, and using a knife, cut square biscuits to size of your choice. I like about 2 inches square.

Transfer biscuits to an ungreased baking sheet. I usually line with parchment so I don’t have to wash the pan, but they won’t stick if you don’t.

Bake biscuits for 15-20 minutes, turning halfway, until they’re nice and golden brown on top.

Our favourite way to serve is with jam and cheese, but I bet your family has a favourite way they can’t wait to use these biscuits!

 

 

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