Sourdough Biscuits

 Good Biscuits (could convert to sourdough Einkorn)

Adapt with adding sourdough starter and letting it sit (even overnight if there is time)  Use einkorn wheat flour

2½ cups self-raising flour (I use White Lily Self Rising flour** that has been in the freezer)

113g (1 stick) unsalted butter (I use salted and Irish*), frozen overnight

1 cup buttermilk, chilled***

2 tsp butter, melted

* – Irish butter has a higher fat content and lower water count than American butter; French and Danish butter is similar. But you must make sure it's good and frozen because, by nature, it's softer and will melt faster when you handle it.

** – White Lily (a regional Southern flour made from soft red winter wheat) has a naturally lower amount of protein and therefore makes an exceptional biscuit. You aren't making biscuits for your health, but try to find the unbleached version.

*** – Make sure it's buttermilk that is just cultured milk and doesn't contain any fillers,

additives or gums. Nice thick buttermilk from local farms is the best.

A

Adapted from Southern Living magazine

Makes 10-12 biscuits

Method

Step 1

Measure a piece of parchment paper to fit your sheet pan; be sure to make it longer but exactly as wide, so you can use the overhang to lift the sheet when there are biscuits on top. Set aside.

Step 2

Sift the flour into a bowl, then grate in the frozen butter (I use a box grater, the large holes side). Toss together briefly (but no need to work the butter into the dough). Put in the freezer.

Step 3

While the bowl is in the freezer, preheat the oven to 475F. If you have an electric oven, put the pan in the oven and heat it up without the parchment paper. If you have a gas oven, you can keep the pan out of the oven and place the parchment paper in it. This is all in pursuit of nice crispy bottoms.

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 Sourdough Cheddar Biscuits

Ingredients:

- 1/2 c (125g) sourdough

- 3/4 c soy milk

- Stick of butter, grated

- 1 tsp sugar

- 4 oz cheese

- 2 c flour

- 1 tsp baking soda

- 1 tsp baking powder

- 1 tsp salt

- 1 tsp garlic powder

- 1 tsp garlic powder

- 1 tsp Italian seasoning

__Instructions:__

Measure and mix dry ingredients in medium-large bowl. Measure starter, sugar, milk. Grate cold butter in to liquids. Mix, and combine with dry. Mix with hands. Roll out somewhat thick. Cut circles with small cup. Place on greased foil-lined baking sheet.

Bakes at 400 for 15 min, makes 9-12

• or  

Sourdough Discard Biscuits

Ingredients:

1 cup sourdough discard (unfed)

2 cups all-purpose flour (or half and half with whole wheat for a heartier flavor)

1/2 teaspoon baking soda

1 tablespoon sugar (optional)

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup buttermilk (or whole milk for a less tangy flavor)

Instructions:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the flour, baking soda, sugar (if using), and salt. Mix well.

Cut in the butter: Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs.

Add the sourdough discard: Pour in the sourdough discard and buttermilk. Stir gently until everything is combined. Be careful not to overwork the dough; it should be a bit shaggy and sticky.

Form the biscuits: Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together, then roll it out to about 1-inch thick. Use a biscuit cutter (or a glass) to cut out biscuits.

Bake the biscuits: Place the biscuits on the prepared baking sheet, making sure they are close together for soft sides. Bake for 12-15 minutes or until golden brown on top.

Enjoy! Serve warm with butter, honey, or your favorite jam.

If you're looking to make more delicious sourdough creations, check out "The Sourdough Cookbook for Beginners" by Amanda George. It's full of great ideas to use up your discard!

or 

• 1 ¾ cup unbleached all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ cup unsalted butter, melted and cooled slightly
• ½ cup + 2 tablespoons cold buttermilk
• ½ cup Sourdough Discard

For Brushing

• 4 tablespoons unsalted butter, melted and divided

Instructions

1. Preheat the oven to 475F and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
2. Add the flour, baking powder, baking soda, sugar, and salt to a medium bowl and whisk well to combine.
3. Add the melted butter to a separate medium bowl and add the buttermilk. Stir until the butter forms small clumps. These clumps are caused by the warm liquid butter interacting with the cold buttermilk. This mimics the “cutting in” process of typical biscuits, since the result is large clumps of butter.
4. Add the sourdough discard to the butter and buttermilk mixture. Whisk gently to combine.
5. Make a well in the center of the dry ingredients.
6. Add the sourdough, butter, and buttermilk mixture to the well of the dry ingredients. Stir gently with a silicone spatula, just until combined and all the flour is moistened. The dough will be pulling away from the sides of the bowl. Use your hands to form a rough mass.
7. Grease the inside of a ¼ cup sized dry measuring cup, or a #20 size cookie scoop (large size; about 3 ½ tbsp). Scoop up a heaping portion of dough and drop directly onto the prepared baking sheet. Repeat this until all your dough is used up, spacing each biscuit 1 ½-2” apart. If using a large cookie scoop, you will yield approximately 12 biscuits.
8. Brush the biscuits with 2 tablespoons of the melted butter. Bake in the preheated oven for 13-17 minutes, or until the tops are golden brown and crisp.
9. Remove the drop biscuits from the oven and brush the tops with the remaining melted butter.
10. Serve immediately, or allow to cool on a wire rack before transferring to storage.

Sour Dough Biscuits

 Sour Dough Biscuits

Einkorn sourdough biscuits

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.

Einkorn Biscuits

Easy Homemade Biscuits These homemade biscuits are flaky, tender, and completely easy to make! Pair them with anything from gravy to strawberry jam! Make them with einkorn flour or any wheat. Course Bread, Breakfast Cuisine American Easy Homemade Biscuits https://www.amodernhomestead.com/easy-homemade-biscuits/ 2 1/2 cups flour (we use einkorn) 1 tbsp baking powder (we use homemade) 1 tbsp honey or sugar 1/2 tsp salt 5 tbsp cold butter, sliced 1 cup milk (you may not need all of it) 1. Preheat oven to 400° 2. Combine dry ingredients, either in a food processor or by hand. If using honey, add during the next step. 3. Add butter slices to dry mix, cut in until mix resembles coarse crumble. Pulse if using food processor - be careful not to over mix. 4. Add milk and mix until a shaggy dough forms. You may not need all the milk, depending on the type of flour you are using. 5. Scrap dough onto a well flour surface. Flour dough and form into a ball. Keep all sides of dough floured while working. 6. Press or roll dough into a 1 inch high disc. Fold dough in half lengthwise, then in half sideways so that it is folded in quarters. 7. Roll dough into a 1 inch high disc and cut with a glass or biscuit cutter. I use this 2" biscuit cutter. 8. Place on a parchment lined tray and bake for 12-15 minutes, or until golden brown Thank you to source: https://www.amodernhomestead.com/easy-homemade-biscuits/

Sourdough Biscuits

READY IN: 22mins

YIELD: 8 biscuits

UNITS: US

INGREDIENTS

Nutrition

• 1 cup flour
• ¹⁄₄ teaspoon salt
• ¹⁄₂ teaspoon baking soda
• 2 teaspoons baking powder
• ¹⁄₃ cup margarine or 1/3 cup butter, cold
• 1 cup sourdough starter

Sift together flour, salt, baking powder and baking soda.

• Cut in the margarine or butter.
• Mix in sourdough starter.
• Turn out dough onto lightly floured board.
• Knead a few times, until all of the flour is mixed in.
• Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
• Bake at 425°F for 12-15 minutes, until slightly brown.