Easy Sourdough English Muffin Recipe | No Ring Cutter | Sourdough Discard Recipe
I'll show you how to make the easiest and most delicious sourdough english muffins! Did you know that some store bought sourdough english muffins use vinegar to get the right flavor?!! I was shocked when I learned that and decided to make my own. Mine are thick and fluffy and I’ll show you how I get the perfect nooks and crannies! Many english muffin recipes use ring cutters but I don’t like dealing with dough scraps so I’ll show you how I make mine without them. I'm making the vegan version of these in the video but will give you recipe options for the non-vegan version.
Recipe (yields 8 large english muffins)
500g bread flour (approximately 3 cups + 2 Tbs)
2 tsp himalayan pink salt
1 Tbs white sugar or honey
3 Tbs grapeseed oil (any vegetable oil is fine, or substitute with melted butter!)
2 Tbs unfed starter from fridge
1 ¼ cup room temperature water
¼ cup of fine cornmeal + 1 Tbs flour for dusting
Optional additional grapeseed oil for pan
Other videos you might like:
How I made my starter from scratch with no discard:
Insanely easy way I make sourdough bread:
How I maintain my starter with no discard:
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SOURDOUGH | EASY BAKING | EASY COOKING | HOMEMADE FOOD | FOOD FROM SCRATCH | DIY | RECIPE | BREAD | HOW TO MAKE
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3-Ingredient Buttermilk Biscuits
3-Ingredient Buttermilk Biscuits! Chances are you made these super easy biscuits in Home Economic class! It’s such a classic, no-fail recipe that creates the softest biscuits! This 3-ingredients biscuit recipe is perfect for kids and biscuit-making newbies! Be sure to check out my blog link below for some great biscuit-making tips!
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CHAPTERS
00:00:00 - Fluffy Buttermilk Biscuits
00:00:40 - Correctly Measuring Flour and Grating Butter
00:01:20 - Making Flaky Biscuits
00:01:58 - Making the Perfect Biscuit
00:02:41 - Rolling out the dough and cutting the biscuits
00:03:21 - Making Fluffy and Tender Biscuits
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Cooking up Southern charm, one recipe at a time.
My name is Monique, and I started Divas Can Cook back in 2009 when I noticed a shortage of authentic Southern recipes like the kind I made with my grandma in her kitchen. I’m talking about that Elberton, Georgia cooking infused with North Carolina Appalachia flare. (Hey, I’m a Southern mountain girl; what can I say!) Authentic golden fried green tomatoes, hamburger steak, cornbread, biscuits and gravy, forgotten tea cakes, and fresh blueberry cobblers are the recipes that feel like home.
This channel is full of authentic Southern family recipes, recipes that I’ve developed and tweaked to perfection, and a few non-traditional ones sprinkled throughout for good luck. I hope that I will not only build your kitchen confidence, but become a trusted source for go-to Southern recipes for you and your family!
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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.
THE NEW AND IMPROVED 2 INGREDIENT BISCUIT RECIPE
FOR THE ORIGINAL RECIPE GO HERE :
I HOPE YOU ENJOY MY FAMILY 2 INGREDIENTS BISCUIT RECIPE. THIS IS THE ONLY HOME MADE BISCUIT RECIPE YOU WILL EVER NEED !
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How To Make THE BEST Sourdough Biscuits
Lots of folks make sourdough bread, but did you know that sourdough biscuits and flapjacks were a staple of our diet in years past? They taste amazing! ~~CLICK BELOW FOR RECIPE & MORE~~
Pastry Cutter:
SOURDOUGH BISCUITS
2 1/4 cups plain flour
2 T oil (coconut, Crisco, ect.)
1 t baking powder
1 t salt
1 t sugar
Mix well with pastry cutter
1 1/2 cups starter
1/2 cup buttermilk (more or less to get the right consistency)
You can let them rise a bit in the pan for even lighter biscuits!
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Old Fashioned Rolled Biscuits - Mama's Southern Buttermilk Biscuits are Hand Rolled!
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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