EASY Sourdough Starter 3. PLUS BISCUITS!
Feeding your starter, and make the best and easiest drop biscuits EVER. So you can feed your family during this WORLDWIDE PANDEMIC!
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Mama's Sourdough Starter
A simple sourdough starter for those just beginning.
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Sourdough Biscuits ~ Sourdough Starter Discard
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These tasty biscuits have wonderful texture, slightly crisp on the outside and tender and flaky on the inside. Really easy and a great way to use up your sourdough discard.
1 c. all purpose flour
2 t. baking powder
1 t. salt
8 T. cold butter
1 c. unfed sourdough starter/discard
Original Recipe:
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Sourdough Pizza Crust:
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3-Ingredient Biscuits ????
It’s 3 Ingredient Buttermilk Biscuit time!! I have many memories of Grandma Barb making from-scratch buttermilk biscuits. They were always the last thing made for the meal, and she’d work quickly and effortlessly. Those biscuits were made and placed into the hot oven in under a minute flat and goodness they were heavenly, and still are. She’s good!
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Just three ingredients to fluffy homemade biscuits!! ????
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Grandma Johnson's biscuits
[White Lily recipe, makes 12]
Ingredients
2 cups White Lily Enriched Unbleached Self-Rising Flour1/4 cup butter or shortening3/4 cup buttermilk or milk2 tablespoons butter, melted
Instructions
Preheat the oven to 475°F. Place flour in a large bowl. Using a pastry cutter or fork, work butter or shortening into flour until crumbs are the size of peas. Add buttermilk, stir with a fork just until flour is moistened. Turn dough onto a lightly floured surface. Gently roll dough with a floured rolling pin until 1 inch thick. Cut out biscuits using a floured 2-inch biscuit cutter or the rim of a cup. Place biscuits on a baking sheet where the edges touch. Reform the scrap dough to make additional biscuits. Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush tops with butter and enjoy.
[Grandma Johnson's way, makes ~20]
Ingredients (Remember--Just eyeball it!):
• 5.5ish cups of White Lily self-rising flour
• 3/4ish of a cup of Crisco shortening
• 2.5ish cups of buttermilk
• Butter (to grease the pan and rub on the cooked biscuits)
Instructions:
• Grease a baking sheet with butter & preheat oven to 470°
• Measure and sift the flour into large bowl #1
• Measure out 31 heaping spoonfuls of flour from bowl #1 and place into large bowl #2
• Make a 'well' in the flour left in bowl #1
• Add shortening to bowl #2
• Use your hands to incorporate the shortening into the flour until it's like a pea shape
• Add 1 cup buttermilk to bowl #2 and mix -- do NOT overmix!
• Add more buttermilk (by the 1/4 or 1/2 cup) and continue mixing
• At this point, the dough will be very wet!
• Add the dough to the 'well' in bowl #1
• Start adding some of the dry flour to the dough, all the way around the bowl, rolling the dough to incorporate some of the dry flour into the dough until the dough isn't very sticky to the touch. Just work your pan. Don't get too much flour. Get enough to make 'em soft... and that's it!
• Go clean your hands. :)
• Put some of the dry flour onto your (clean) hands
• Grab a ball of dough off of the side of the dough mound, roll it into a ball, place it in the corner of the greased baking sheet and press it with your knuckles
• Repeat until you've filled your baking sheet (Grandma made 21 biscuits in this video)
• Bake 20 minutes. (Check after 15 minutes!!!)
• Remove your biscuits from the oven.
• Take your stick of butter and rub it alllllll over the tops of the biscuits
• Flip the biscuits over. Rub the butter allllll over the bottoms!!
• Flip the biscuits upright
• Cut the biscuits open and insert butter or cheddar cheese into them!
• Share your biscuits with family and friends. :)
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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