GRANDMA'S SOURDOUGH BISCUITS
My grandma makes these every time we go over for dinner. I got my starter from her, so I too make these every couple weeks when I need to use up some starter. They are really fast and easy, and taste delicious right out of the oven.
Provided by pollen
Categories Breads
Time 22m
Yield 8 biscuits
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 91.3, Fat 3.9, SaturatedFat 0.8, Sodium 286.8, Carbohydrate 12.2, Fiber 0.4, Protein 1.7
FIVE STAR SOURDOUGH BUTTERMILK BISCUITS
These biscuits are to die for!!! They are a wonderful, light fluffy biscuit. I had been searching for a biscuit to use my sourdough on and I was not impressed with what I was finding. I had just been to San Fransisco for a holiday and these would rival any bread/biscuit that I had there.
Provided by Abby Girl
Categories Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Mix the buttermilk and the sourdough starter and let it sit on the counter until it has come to room temperature.
- Preheat oven to 425.
- Combine the flour, salt, baking soda and baking powder. Mix well. Cut the cold butter into the dry ingredients using a pastry blender, until the mixture resembles cornmeal.
- Combine the buttermilk/starter into the dry ingredients until a soft dough forms and it comes away from the sides of the bowl.
- Turn the dough onto a floured surface and knead gently for 30 seconds. Do not over work the mixture (you want to have small pebbles of butter showing.
- With a floured rolling pin, roll out to 1/2" thick. Cut biscuits and place on a lightly greased baking sheet with sides touching. At this point, you can brush the biscuits with melted butter if desired.
- Cover and let rest for 30 minutes in a warm place. Bake in the center of the oven at 425 for 10 - 15 minutes, or until lightly golden brown.
- Leftovers: The next day, when the biscuits have become soft and have lost their crustiness, run them under the broiler bottom sides first, turn them over and broil the tops until they are crusty again. Serve them with honey and you will think you have died and gone to heaven!
Nutrition Facts : Calories 118.3, Fat 6.4, SaturatedFat 4, Cholesterol 16.6, Sodium 284.1, Carbohydrate 13.2, Fiber 0.5, Sugar 0.4, Protein 2.1
SOURDOUGH BISCUITS
Use up your "discarded" starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.
Provided by Chungah Rhee
Categories appetizer
Yield 8-10 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown. Serve warm.
SOURDOUGH BISCUITS RECIPE
Light and fluffy sourdough biscuits are easy to make with this overnight recipe. They are simply mouthwatering topped with homemade butter or strawberry jam. You'll love the tangy flavor of sourdough in every bite!
Provided by Amy Duska
Categories Breakfast
Time 12h40m
Number Of Ingredients 8
Steps:
- Grate the butter using a cheese grater, into a large mixing bowl. Add the flour and use a bench scraper or a fork to cut the butter into the flour until it forms small, pea-sized crumbles. Add the sourdough starter discard, buttermilk and sugar and stir with a stiff spatula until fully combined. Cover the bowl and let rise on the counter for 10-12 hours.
- Preheat your oven to 400°F (204°C). Combine the salt, baking soda and baking powder in a small bowl and use a fork to combine, making sure there are no lumps. Sprinkle half of the mixture over the dough and work it into the dough with your hands. Sprinkle the second half and continue to work it into the dough until fully combined.
- Generously flour your work surface and turn the dough out onto it. Flour the top of the dough and use your hands to press it into a rectangle shape that is 1 inch in thickness. Use a biscuit cutter to cut out biscuits, pressing straight down and pulling straight up. *See notes.
- Arrange the biscuits in a 12" cast iron skillet and bake for 25-30 minutes, or until the tops are golden brown. Remove and serve warm.
Nutrition Facts : ServingSize 1 biscuit, Calories 183 kcal, Carbohydrate 23 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 263 mg, Fiber 1 g, Sugar 2 g
23 BEST SOURDOUGH DISCARD RECIPE COLLECTION
If you're looking to reduce waste, these creative and easy sourdough discard recipes are here to help. From cookies and biscuits to cake and muffins, you won't be disappointed.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
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Reviews 64Calories 188 per servingCategory Breakfast/Brunch
- Cut the butter into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs with pieces of butter about the size of peas.
- Add the sourdough starter and mix with a spoon until most of the flour is incorporated. Knead the mixture in the bowl a few times until it comes together.
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4.6/5 (93)Total Time 32 minsCuisine Baked GoodsCalories 1120 per serving
- Combine the all purpose flour, cake flour, baking powder, baking soda, sugar and salt in a mixing bowl. Whisk the dry ingredients to combine.
- Mix the butter into the flour with your fingers until it's broken down into bits slightly larger than a pea.
- Combine the starter and the buttermilk in a small bowl. Add the starter/buttermilk mixture to the flour all at once. Mix until about 2/3 of the dry ingredients are absorbed.
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5/5 (2)Category BreadCuisine AmericanTotal Time 30 mins
- Combine the flour, baking powder and salt in the bowl of a stand mixer and using the paddle blade. Add butter in slices and mix on low until the dough resembles coarse breadcrumbs.
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5/5 (1)Total Time 55 minsCategory Breakfast, Side Dish, SnackCalories 200 per serving
- Preheat the oven to 425°F, with a rack in the upper third. Line a half sheet baking pan with a Silpat silicone mat or parchment paper.
- Combine the flour, baking powder and salt. Using a pastry blender (or 2 forks), work the butter into the flour until the mixture is unevenly crumbly (called “cutting in” the butter).
- Add the sourdough starter discard slowly and work it in before adding more. That way you're only adding enough to make a cohesive dough that isn't too wet.
- Turn the dough out onto a lightly floured surface, and gently pat it into a 1-inch thick round. Wrap in plastic wrap and refrigerate for about 15 to 20 minutes. You’re just firming up the butter after working it. The dough should be pliable but not stiff.
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4.8/5 (304)Total Time 3 hrs 42 minsServings 16Calories 160 per serving
- Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough., Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk., Gently deflate the dough, and transfer it to a lightly greased work surface., Roll and pat the dough into a rough rectangle approximately 12" x 16".
- Put 2 tablespoons melted butter in a small bowl, and add the paprika; it's there for color, and accentuates the buns' swirl, but omit it if you wish.
- Spread the dough with the melted butter., Starting with a long side, roll the dough into a log., Cut the log in 1" slices, using a sharp knife, or a piece of dental floss looped between your fingers., Lightly grease two 8" or 9" round cake pans.
EASY SOURDOUGH BISCUITS RECIPE - TENDER HOMEMADE …
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- Preheat the oven to 450 degrees F., and lightly butter the bottom of a baking dish, such as a 12-inch skillet or a 7×11-inch baking dish.
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5/5 (5)Estimated Reading Time 7 minsCuisine AmericanTotal Time 27 mins
- Put butter in freezer for 15 minutes before using. If you have a pastry cutter, cut butter into cubes. If you don't have a pastry cutter, freeze it whole and use a grater to shred it into slivers. Cold butter is the key for flaky biscuits!
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- Work the butter into the flour until the mixture is unevenly crumbly., Add the starter, mixing gently until the dough is cohesive., Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6" round about 1"-thick., Use a sharp 2 3/8" biscuit cutter to cut four rounds, cutting them as close to one another as possible.
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- Use the large hole side of a grater to grate the butter. Make sure to scrape and use all the butter from the inside of the grater when you are done. Toss the butter into the flour, and rub gently to get the flour to stick to some of the butter. Toss in cheese if using.
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