Thursday, September 8, 2011

Sourdough Biscuits

Before I ventured on this  Real Food journey of mine when the family wanted biscuits I more often than not turned to that all too familiar box of Bisquick I used to keep in the cupboard.

Now when biscuits are requested I reach into the fridge and grab my jar of sourdough starter instead.

Borrowed from "No Need To Knead" by Suzanne Dunaway this makes for some tasty biscuits.  In fact I've for sure found my replacement for those buttery Pillsbury crescents I used to serve on holidays.

I've opted to make the sourdough biscuits instead of just regular biscuits because not only do they taste great, but they are more easily digested.

1 cup lukewarm water
1/2 tablespoon active dry yeast
1 cup bread flour
1 teaspoon sugar
Pinch of salt
Using a Mason jar mix the water and the yeast until foamy.  Add the flour, sugar, and salt and stir well.  Cover and let stand for 1 day at room temperature.  Stir the mixture down , cover, and store in the refrigerator until ready to use.

2 cups bread flour
1 tablespoon baking powder
1 teaspoon salt
Pinch of baking soda
1/4 cup + 2 tablespoons butter,chilled
Additional flour, as needed
2 tablespoons butter, chilled
Combine the flour, baking powder, salt, baking soda, and butter in a food processor.  Pulse with metal blade until  crumbly.  And 1/2 cup of the starter and process until the dough just comes together.  Add a little bit of milk or cream if necessary.  Turn out onto a floured surface and roll the dough until about 1/2 inch thick.  Cut with a biscuit cutter.  Place the biscuits side by side in a buttered cake pan (you will need two).  Cut the additional 2 tablespoons of butter into tiny squares and dot each biscuit with a square.  Bake in a preheated 400 degree oven for 15-18 minutes, or until browned.

Remember to feed the starter with 1 cup of water and 1 cup of flour and keep in refrigerated until the next time.


This post is linked to The Diaper Diaries-Things I Love Thursdays.

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