Sourdough Flaky Biscuits
How to make Flaky Sourdough Biscuits from Scratch with Sourdough Starter, very easy recipe with Spanish Subtitles I A Knead to Bake
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Equipment:
Breville Convection and Air Fry Smart Oven Air
Dough-Joe® Pizza Steel Baking Sheet
Kitchen Aid Electric Mixer
TEEVEA Dough Whisk
Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Bread Basket (Banneton)
Pizza Peel
Bakers Dough Couche
Music:
Tupelo train by Chris Haugen Youtube Audio Library
Sourdough Biscuits
RECIPE:
Sourdough Biscuits - Use up your “discarded” starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.
INGREDIENTS:
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 cup unsalted butter, frozen
1 cup active sourdough starter
1/2 cup buttermilk
DIRECTIONS:
1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
3. Grate butter using the large holes of a box grater. Stir into the flour mixture.
4. In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
5. Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter.
6. Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown.
7. Serve warm.
Sourdough Biscuits & Why My Starter Always Used to Flop | #FallIntoSourdough
Join me in the homestead kitchen to make delicious Sourdough Biscuit using your sourdough starter discard. I also shared how I finally figured out what I was doing wrong, all these years!
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HOW TO MAKE SOURDOUGH BISCUITS WITHOUT BAKING POWDER
#SOURDOUGHBISCUITS#BISCUITSWITHOUTBAKINGPOWDER #BISCUITS
LEARN HOW TO MAKE HOMEMADE SOURDOUGH BISCUITS WITHOUT USING BAKING POWDER OR BAKING SODA. THESE FLAKY MADE FROM SCRATCH BISCUITS ARE LEAVENED WITH SOURDOUGH. IN THIS EASY RECIPE THE BISCUITS ARE MADE IN THE EVENING THEN PUT IN THE REFRIGERATOR OVERNIGHT. IN THE MORNING JUST HEAT THE OVEN AND THE BISCUITS ARE READY TO BAKE FOR BREAKFAST. YOU WILL LOVE THIS RECIPE AND WE ALL NEED TO LEARN TO IMPROVISE AND USE WHAT IS AVAILABLE.
BLESSINGS,
CAREN
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❤️ALSO, YOU CAN FIND A PRINTABLE RECIPE ON OUR BLOG FOR SOURDOUGH BISCUITS WITHOUT BAKING POWDER
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SOURDOUGH #HOMEMADEBISCUITS #BISCUITSWITHOUTBAKINGPOWDER
Demonstration of Sourdough Biscuits at Silver Dollar City
Each fall we partake in the National Cowboy and Harvest Festival at Silver Dollar City in Branson, MO. Here is one of our shows/demonstrations of our sourdough biscuits, taken from A Taste of Cowboy cookbook.
Sourdough Biscuits
1 ( 1⁄4-ounce) package rapid-rise yeast
3 cups Sourdough Starter (below)
4 to 5 tablespoons sugar
1⁄3 cup vegetable oil
2 1⁄2 tablespoons baking powder
2 teaspoons salt
2 1⁄2 to 3 cups all-purpose flour
1. Preheat the oven to 350°F with a rack in the middle. Butter a 9-x-13-inch baking pan or 12-inch cast iron skillet.
2. In a large bowl, dissolve the yeast in the starter. Whisk in 4 tablespoons of the sugar and let sit for 1 minute.
3. Whisk in the oil, baking powder, and salt. At this point, taste the starter. If it is too tart, add a little more sugar, to taste. Remember, the first time you use the starter, it will be the sourest.
4. Slowly begin stirring in the flour until it makes a soft dough and is no longer sticky. Turn the dough out onto a floured surface and roll out to about 1/2 inch thick.
5. Cut out about 16 rounds with a biscuit cutter and place on the baking pan or skillet close together.
6. Cover the biscuits with a buttered piece of wax paper and let rise in a warm place for 40 minutes to 1 hour, or until nearly doubled in size.
7. Uncover the biscuits and bake for 25 - 35 minutes, or until golden brown. Brush with melted butter and serve warm.
Sourdough Starter
4 cups warm water
1 ( 1⁄4-ounce) package rapid-rise yeast
5 tablespoons sugar
4 cups all-purpose flour
1 russet potato, peeled and quartered
1. Add the warm water to a crock jar that holds at least 1 ½ gallons. This will prevent the starter from frothing over while it’s setting up.
2. Whisk in the yeast and sugar and let sit for 1 minute.
3. Slowly whisk in the flour. Drop the potato pieces into the bottom of the crock jar. Cover with a tea towel and let sit on the counter for at least 12 hours, stirring halfway through. You can let the starter sit longer for a more sour flavor.
4. Before using the starter in a recipe, whisk it briskly until smooth.
To recharge the starter:
1 1⁄2 cups warm water
1 1⁄2 cups all-purpose flour
1 1⁄2 tablespoons sugar
When you have used 3 cups of the starter, whisk all the ingredients into the jar. The starter is ready to use again, or you can let it sit for 6 to 12 hours to create a more tart taste.
Sourdough Discard Biscuits #shorts
Sourdough Discard Biscuits #shorts
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