https://www.farmhouseonboone.com/sourdough-biscuits-long-fermented/#wprm-recipe-container-21965
Ingredients
- 8 tablespoons cold butter, cut into chunks (113 grams)
- 2 cups all purpose flour, 280 grams
- 1 cup sourdough discard, 285 grams
- 1 tablespoon sugar, 12 grams
- 1/2 cup milk or buttermilk*, 122 grams – You can also use water
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon salt, 4 grams
Instructions
Long-Fermented Sourdough Biscuit
- Chop up cold butter into chunks or grate with a cheese grater. Add the butter to a large bowl.
- Add flour to the butter.
- Cut butter into flour. I usually just use my hands to massage the flour and butter together until it starts to form a ball, but a pastry blender works really well, too.
- Add sourdough starter, sugar, milk or buttermilk.
- Stir until nicely incorporated.
- Place a clean tea towel or plastic wrap over bowl and allow to sit at room temperature at least 8-24 hours.
- The next day, add baking soda, baking powder, and salt to the fermented dough.
- Mix everything together well.
- Roll out dough onto a lightly floured surface and cut biscuits.
- Place onto a well-seasoned cast iron skillet or a glass baking dish.
For a little added height, you can allow the biscuits to rise again for 30 minutes to an hour in a warm place before baking. - Bake biscuits in a 400 degree oven for 14 -20 minutes.
0 comments:
Post a Comment
Add recipes and ideas that have helped you and your family with pantry cooking, food storage or emergency preparedness.