Saturday, July 19, 2014

Sourdough Biscuits

A reliable recipe for soft and flaky sourdough biscuits had eluded me for many months. However, I finally got it right with this one. The biscuits are very easy to throw together and result in exactly what you are looking for in a biscuit--soft and flaky on the inside with a traditional taste.

2 cups unbleached, white flour, plus a little extra for kneading, I use this one
1 tsp. baking powder, I use this one
1 tsp. sea salt or Real Salt
1/2 cup cold butter, try Kerrygold or Organic Valley Pasture Butter
1/2 cup whole milk (raw if you have it)
1-2 tbsp. butter, melted
How To:
1. Combine dry ingredients (flour, baking powder, and salt) in a large bowl. Cut in butter until the mixture is crumbly in texture.
2. Add starter and whole milk. Mix with a spoon until a sticky ball forms. Then, remove from bowl and knead on a floured countertop. You do not want to over knead - just do 10 to 12 times. Roll dough to 1/2 inch thickness and then cut out biscuits. I use the 8 oz. Ball canning jar as my "biscuit cutter". The opening is about 2 to 2 1/2 inches in diameter. You'll have about a dozen.
3. Please biscuits on a parchment lined cookie sheet (right next to each other), cover with plastic wrap and a towel, and let sit for 6 to 10 hours in a warm place. The biscuits will puff up a bit.
4. After the rise and when you're ready to eat, brush each biscuit with melted butter. Then bake at 425 degrees F for 14-16 minutes or until golden brown.
They are good the next day too, but best straight from the oven. You can use buttermilk in place of the whole milk, but please only use real buttermilk (the leftover liquid from making homemade butter) and not that fake stuff from the store. You could also use slightly soured raw milk.   
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