Saturday, November 22, 2014

Quick Sourdough Biscuits

I'm always on the prowl for sourdough whatever, since Bertha is always hanging around looking for something to do.  I found this in my "to try" recipe file. At the bottom of the recipe it says The Culinary Products Group South San Francisco CA - who knows where I got it from. A quick search on the webbie-web and nothing.  Maybe it was from a previous sourdough starter? The recipe uses "proofed" sourdough batter, which I thought was an interesting take on things. While this is not the recipe that I was looking for, it is a keeper.

Quick Sourdough Biscuits

2 c proofed sourdough batter (see below)
2 3/4 c flour
1 T baking powder
1 t sugar
1/2 t baking soda
1/2 t salt
1/4 c butter (1/2 stick)
1/3 c milk
2 T melted butter

To proof sourdough starter:
The night before take 1 cup of sourdough batter and add 1/2 c water. Stir in 1 c flour. Set aside for 8-12 hours. Feed the starter as usual.

Your proofed sourdough should be nice and puffy now. Combine the dry ingredients in a bowl. Cut 1/4 c of softened butter into the dry ingredients until it looks like cornmeal. Stir in milk and sourdough batter. Mix well until dough ball forms. Knead gently on floured surface to pull the dough together.

Roll dough out to about 1/2 inch thick. Using a cutter cut into circles. Place on baking sheet (I used my silpat but it is not necessary). Cover and let rest for 30 minutes.

Brushed with butter and ready for the oven
Brush tops of biscuits with melted butter and bake at 400 for about 15 minutes until golden brown.

They are pretty quick since you are proofing the batter overnight. These are not your typical biscuits.  They are a little crusty because they are sourdough. Quite different and quite delicious. However, you need to eat them all - they weren't as good on the second day.

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