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|
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.