Sourdough Biscuits

I'm getting my Sourdough Starter going again, and since part of the process is pouring some out so there's room to add more, I've been looking for things to do with the part I need to pour out.  I decided to try some biscuits, and this recipe was the first on the search list.  So, I tried it.  Well, not exactly - I did not mix it up on the counter; it was just too messy for that.  But I mixed them up, rolled them out - skipped the bacon fat part, let them sit/rise in a warm oven, and baked them.  They kind of spread out - I had to use a cookie sheet because there were too many to fit in the 9" pan the recipe called for.  They tasted OK, but they were kind of tough and chewy and nothing special.  Not bad warmed up a bit with some butter and honey, so I've been eating them for breakfast, and as snacks.

But I didn't really plan to make them again - and then I read through all the comments and the last one pointed out something that should have been obvious, considering I've been baking with sourdough starter for several years now, but I was thinking biscuits which usually means quick, instead of thinking sourdough, which means it takes time - "This recipe, and several others like it on the internet, leave out a critical step – what to do with the milk. I finally found one that had that step. First critical step is: The night before mix starter, milk, and 1 cup of flour. Cover and let stand at room temp." So, of course I had to try them again!

I mixed the starter and milk with a cup of flour and let it sit on the counter overnight.  This morning it was nice and bubbly and ready to use.  I continued with the recipe, mixing the remaining ingredients in the bowl and then kneading lightly before rolling out on the counter.  I rolled them just a bit thicker this time and didn't even try using my biscuit cutter - I just cut them into squares.  This time I rolled them in melted butter - instead of the bacon grease, and I didn't roll them in anything last time, just brushed the tops with butter when they came out of the oven.  So there were some slight differences, but the main one was letting the starter, milk and flour work overnight.  It changed the whole feel and texture of the dough, and this time it worked!

Sourdough Biscuits

Ingredients:

• 1/2 cup sourdough starter
• 1 cup milk
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• melted butter for dipping (or bacon fat, if you want)

Directions:

1. Mix starter, milk and 1 cup flour; cover and let sit overnight.
2. The next day, when dough is nice and bubbly, mix sugar, salt, baking powder, and baking soda into 1 cup flour and stir it in.  Mix in as much of remaining 1/2 cup flour as you can; turn out onto floured surface and knead lightly.  Knead just till the dough is mixed. Do not over knead. 
3. Roll out the dough to a 1/2 inch thickness.  Cut out biscuits.
4. Dip the cut biscuits into the melted butter on both sides and place into a baking dish - 13"x9" would probably work best. Cover with plastic wrap and allow to rise for 1/2 an hour. 
5. Bake in a 375°F oven for 30 -35 minutes.

  What a difference that one little step makes!

Biscuits

I've been making these biscuits for as long as I can remember. They're really easy and good!

Biscuits

• 2 cups flour
• 1 T baking powder
• 1 tsp. salt
• 1/3 cup vegetable oil
• 2/3 cup milk 

1. Mix dry ingredients together in medium bowl, using fork
2. Pour oil and milk into measuring cup (do not stir together), then pour all at once into flour mixture
3. Stir with fork until mixture cleans sides of bowl and rounds up into a ball.
4. Knead on floured surface just until dough looks smooth; roll dough out to 1/2" thick; cut with biscuit cutter and place on ungreased baking sheet
5. Bake at 475° for 10-12 minutes or until golden brown

Depending on what I want to use these for, I either use all white flour or half whole wheat.  The whole wheat ones go especially well with Hearty Soup.

Either way they're really good. I especially love the little odd-shaped ones because they get really crispy!