Lately the boys have been big into my sourdough biscuits and for good reason! They are quick, hearty, and can go from sweet to savory in a matter of seconds. We love them with elk sausage country gravy but they are usually known to be topped with butter, honey, jam, used as a sandwich, or just eaten cold for lunch. Flakey. Buttery. Comfortable. Just like me.
This recipe uses all my tips to make it simple by not using fancy ingredients or tools. I followed the steps to make my own sourdough starter from the website farmhouseonboone.com and I am happy to report it is doing fantastically after keeping up on it.
This recipe uses all my tips to make it simple by not using fancy ingredients or tools. I followed the steps to make my own sourdough starter from the website farmhouseonboone.com and I am happy to report it is doing fantastically after keeping up on it.
INGREDIENTS
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 6 tablespoons very cold butter (I prefer salted, but your choice)
- 1 cup fed sourdough starter
1. Preheat oven to 425°.
2. Mix together flour, salt, baking soda, and baking powder with a wisk or fork until well blended.
3. Trick time: Use a box grater! Grate the very cold butter and mix into flour mixture with a fork until well combined. If you have a pastry blender more power to you. Just get that butter good and pea sized and mixed in quickly before it gets too warm.
4. Using a wooden spoon now, or your hands, mix in the sourdough starter. This is your only liquid needed to create your masterpiece. It’s weird, but trust me. The dough will feel very thick and not right, but with a little more kneading, all the sudden in will come together.
5. On a floured surface roll out dough to about 3/4” thickness. If you roll it thinner life will go on and they will still taste fantastic but the biscuits won’t be huge and glorious. Cut the biscuits with a circle cutter or even a mason jar ring. Gather scraps and keep cutting until you are out of dough.
6. Bake on a silicone sheet lined for 11-15 minutes. Always check them at the earliest time, and sit by the oven staring into it with the light on until they reach a perfect golden brown. This is not the time to go out and check in the chickens or start a new show on Netflix.
7. Enjoy immediately for best results. We’ve stored any not eaten biscuits in a flour sack towel in a basket on the counter.
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