How To make Mama's Easy Sourdough Biscuits

Easy Sourdough Discard Bread || The Pantry Mama

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Sourdough Biscuits With Nathan

Cooking some breakfast with my oldest boy this morning. He fires up a batch of his sourdough biscuits. This is a recipe for 34 3 biscuits (we were feeding 12!). Cut the recipe in 1/2 for less. The biscuits freeze well.

For the starter:
4 cups all purpose flour
4 cups water
5 tablespoons sugar
2 tablespoons yeast
1 potato peeled and halved

Make this the night before and keep in a non-reactive jar (ceramic or glass). Replace each cup of starter with 1/2 cup of flour and 1/2 cup of water to feed the starter.

For the biscuits:
5 cups starter
4 1/2 cups all purpose flour
7 tablespoons sugar
4 teaspoons salt
2 tablespoons yeast
5 tablespoons baking powder
2/3 cup vegetable oil

Directions:
1. Preheat oven to 350F.
2. In a large bowl, add starter, sugar, yeast, and mix. Let rest for 5 minutes.
3. Add salt, baking powder, and oil. Mix thoroughly.
4. Begin mixing in flour 1 cup at a time, folding it in. Be careful not to over mix.
5. Turn out dough and press out until 1/2 inch thick. Cut out 3 biscuits from dough and put on a baking pan. Make sure biscuits are touching.
6. Let biscuits sit in a warm place to rise for 30 minutes (Ideally, let them rise overnight).
7. Cook at 350F for 20 minutes. Optional: brush the tops of the biscuits with butter with 5 minutes remaining.

Nathan's Sourdough Biscuits

My oldest Nathan first showed me about sourdough and how easy it was to work and cook with. These biscuits are a variation of my Mom's Butter Biscuits, only I use my sourdough starter instead of buttermilk.

Ingredients:
1 cup all purpose flour
1 1/2 teaspoons baking powder (not bacon powder)
1 teaspoon kosher salt
8 tablespoons (1 stick) salted butter
1 cup sourdough starter

Directions:
1. Mix dry ingredients in a mixing bowl and whisk together until blended.
2. Cut butter into dry ingredients until no large pieces of butter remain.
3. Mix in sourdough starter and mix until ragged dough ball forms and all dry ingredients incorporated (you may have to use a little more than 1 cup of starter).
4. Turn out dough onto a lightly floured surface and flatten out to 3/4 of an inch thickness.
5. Fold over dough from one side to another and flatten back out to 3/4 of an inch thickness. Do this 8 time total.
6. Cut out biscuits and place on lightly greased pan or cast iron skillet.
7. Cover and set aside in a warm location to rise for 1 hour.
8. Bake at 450 degrees for 25-35 minutes or until done.

Mama's Sourdough Starter

A simple sourdough starter for those just beginning.

#Sourdough #recipes #kitchen #cooking #baking #foodie

3 SOURDOUGH DISCARD recipes PART 2 in Sourdough Series

If you have a fairly new sourdough starter, you will be taking some out to feed it now and then as you are building the starter to be mature enough to bake beautiful loaves of bread. These 3 recipes make good use of the discard! I even make these regularly, even though my starter is good and strong.

Sourdough Pizza recipe:
Sourdough Biscuit printable recipe:

No More Feeding or Discarding: Simplify Sourdough Baking Now

In my family, we have been maintaining our sourdough starters without daily feedings or discards for generations - and still bake delicious loaves of bread or make other sourdough recipes. This method is perfect if you're new to sourdough or if you want to bake only a few times a week.

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