King Arthur Sourdough Biscuits Recipes

GRANDMA'S SOURDOUGH BISCUITS

Grandma's Sourdough Biscuits image

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

Ingredients

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

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

KING ARTHUR SOURDOUGH BISCUITS

King Arthur Sourdough Biscuits image

These are really no-knead yeast rolls that are cut like biscuits. I have the recipe from a sourdough starter I bought years ago from King Arthur flour. I can't find the recipe on their site so I am putting it here for safe keeping.

Provided by Momsthecook

Categories Breads

Time 15m

Yield 20-24 biscuits

Number Of Ingredients 7

Ingredients

1 tablespoon active dry yeast
1 1/4 cups warm water
1/3 cup sugar
3/4 teaspoon salt
1 cup sourdough starter
5 cups approximately unbleached all-purpose flour
butter (optional) or margarine, melted (optional)

Steps:

In a large mixing bowl, dissolve the yeast in the warm water.
Add sugar, salt, sourdough starter and flour. Mix well.
Cover; set in a warm spot and let rise until doubled in bulk.
Punch dough down, and turn out onto a lightly floured work surface.
Roll out dough to 3/4 inch thickness.
Cut with a biscuit cutter.
If desired, dip both sides in butter. (I skip this step.).
Place biscuits on a well-greased baking sheet.
Let rise 15 minutes.
Bake at 400 degrees for 15-20 minutes.

Nutrition Facts : Calories 128.6, Fat 0.3, SaturatedFat 0.1, Sodium 88.6, Carbohydrate 27.4, Fiber 1, Sugar 3.4, Protein 3.5

SAM RICHARDSON'S SOURDOUGH BISCUITS

Sam Richardson's Sourdough Biscuits image

Provided by Jacques Pepin

Categories project, side dish

Time 1h

Yield About 20 2-ounce rolls

Number Of Ingredients 10

Ingredients

1/2 package (1 generous teaspoon) active dry yeast
2 cups lukewarm water
1 tablespoon sugar
2 cups all-purpose flour
3 cups all-purpose flour
4 tablespoons soft butter
1 tablespoon sugar
1 teaspoon salt
1 teaspoon double-acting baking powder
Sourdough starter from above

Steps:

To make the starter, sprinkle the yeast over the water and stir in the sugar. Add the flour and stir to create a loose dough or thick batter. Cover and refrigerate for at least 24 hours, to age. (We used all the starter for our biscuits. You can double the starter recipe and have some left over to make more biscuits later. It will keep in the refrigerator for 7 to 10 days. These are called biscuits, incidentally, not only because they have butter in them but because they contain baking powder in addition to the sourdough starter.)
To make the biscuits, mix together the flour, butter, sugar, salt and baking powder. Add the starter and mix well. The mixture will form a fairly sticky dough. Pinch off golf-ball-size pieces (2 ounces each) of the dough and arrange 1-inch apart on a large cookie sheet. Let them proof at room temperature for about 30 to 40 minutes. Place in a 400-degree oven for 20 to 25 minutes, until cooked through and nicely browned.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 136 milligrams, Sugar 1 gram, TransFat 0 grams

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