Bread and biscuit making are so satisfying. These sourdough biscuits require a bit of planning, but they’re worth it. This is my go-to recipe when I need to feed Sadie (that’s what I named my sourdough starter) and discard dough. Why discard when I can make biscuits? I enjoy these with butter, with sour cream and a drizzle of molasses, or with jelly or jam. They’re really tasty sliced and toasted the next morning with a slice of sharp cheddar cheese. I’ll just be honest. I even eat them cold and plain because they’re just plain good.
PHYLLIS’S SOUR DOUGH BISCUITS
20 servings
The night before making biscuits, mix the following dry ingredients in a mixing bowl and cover.
• 2 ½ cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon baking soda
• 1 Tablespoon baking powder
• ½ tablespoon sugar
Also, the night before, in a large bowl, mix the following ingredients:
• 2 cups all-purpose flour (I use White Lily.)
• 1 cup milk
• 1 cup buttermilk
• 1 cup sour dough starter
• Stir until blended.
• Then add ¼ cup unsalted melted butter stirring thoroughly.
Cover this with a tea towel and let it ferment for 8 to 12 hours. (I set the covered bowl in the oven. Turn on the oven light, close the door, and leave overnight.
The next morning:
• Preheat the oven to 400 degrees.
• Add your dry ingredients to the fermented biscuit dough.
• Once mixed, place on a well-floured clean work surface. At this point, you can add as much as ½ cup flour, but I rarely add that much.
• Roll or pat the dough out to ½ to 1 inch thickness into a rectangle.
• Using a bench knife or a sharp, serrated knife, cut into 20 biscuits. I use the bench knife and use it to smooth the edges.
• Place the biscuits on a well-greased baking sheet or use parchment paper.
Bake the biscuits for 15 – 18 minutes or until they are golden brown. I like to brush the tops with melted butter as they come out of the oven. The biscuits freeze well.
Enjoy and let me know how you like your biscuits.
Phyllis
