Wednesday, February 10, 2021

Delicious Sourdough Biscuits

 I've gotten myself into a lot of bread baking lately and I really enjoy it.  It's relaxing to me, just me in the kitchen all by myself  and I'm lovin' it!  It all kind of started with figuring out organic vegan bread recipes for my son and then I moved on to regular bread baking, once I mastered the vegan side of bread baking. My sister even jumped on the wagon of homemade bread baking because she needed gluten free breads. I am now making my own homemade split top hot dog buns, because the hubby has a love for them.  
Today I made a comfort meal for dinner of meatloaf, mashed potatoes with gravy and corn for dinner and thought hmmmm..... biscuits would be good with our meal, so into the kitchen I went and got to work.  I made my biscuits from a sourdough starter discard, I always have a crock of that in the fridge. You have to feed the sourdough starter and that requires you to discard some of the dough every time you have to feed it.  I don't throw it out, it's still useful, so I save it in a small crock and make breads, pancakes, waffles, biscuits and rolls with it.  There are a lot of recipes out there for it's use, these are a few of the things that I use it for.  I have to say these biscuits turned out great!  They have a crispy buttery outside texture and are soft and fluffy inside. Just a few ingredients and one bowl to make them, no mixer involved.  I made mine rather large, next time I think I'll make them smaller.  I slathered butter all over the top when we ate them for dinner, and I think the leftovers are going to be great for breakfast with some butter and jam spread on them. I can't wait until morning to have those!
Recipe Below.
Mixin' them up.  That's my crock of sourdough in the back.
Flatten out the dough with your hands, the best tool in your kitchen and cut the biscuits out.
I cut mine with a glass, my biscuit cutter was packed away with my cookie cutters.
Light and fluffy pillows of dough and if you look closely you can see the butter in the dough.
Oh my, oh my they're so good!  They would even be great made into mini strawberry (or any other fruit) shortcakes and some homemade whipped cream or a breakfast sandwich too, the possibilities are endless. 

Sourdough Biscuits
1 cup of flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick of cold butter, cut into pieces
1 cup sourdough starter discard

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

Whisk together the flour, baking powder and salt in a bowl.  Work the butter in with a pastry blender until small crumbly balls of dough start to form.

Add the sourdough discard and mix it gently until it forms a messy dough ball.  Turn it out onto a floured surface and pat it gently into a 6 inch by 1 inch thick  round.  With a biscuit cutter, cut out 4 biscuits as close together as you can.  With the remaining dough, pat out and cut 2 more biscuits.

Place the biscuits on the baking sheet 2 inches apart.  Bake the biscuits for 20-22 minutes or until golden brown.
Remove from oven and serve warm, or cool on a cooling rack then store in a plastic bag at room temperature, you can also freeze them.


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