Cheesy Sourdough Biscuit bites - Daily Sourdough
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Hello Friends! Today i have a very fun video. Biscuit Bites! these are so delicious and fun. they are great for picnics or warm summer days outside. the grandkids sure love them!
Bread isn't the only thing you can make with sourdough. On this channel i show you all the delicious recipes i have to use my sourdough daily. Subscribe if you want to see more!
Sourdough Biscuit Bites
Ingredients
2 1/2 C Flour
1/2 C Butter, Cubed
1 Tbsp Sugar
1 C starter, fed or unfed
3/4 C Milk, or Milk Kefir
2 C Shredded Cheese
3/4 Tsp Salt
1/2 Rsp Baking Soda
1 Tsp Baking Powder
Chives, optional
Instructions
1. Add flour and butter into a large bowl. Cut the butter into the flour with a pastry cutter.
2. Add sugar, starter, and milk or milk kefir and mix until all of the flour is incorporated.
3. Next, add the shredded cheese and stretch and fold the dough to get the cheese mixed in.
4. Cover with plastic wrap and allow to ferment on the counter for 16-24 hours, or overnight.
5. Flour your counter and place dough on counter. In a small bowl, mix salt, baking soda, and baking powder together. Then sprinkle that mixture on top of the dough. Knead the mixture into the dough until well combined. If desired, add chives at this point and knead into the dough.
6. Butter 9x13 inch pan, and spread the dough out evenly. Using a bench scraper or knife, cut the dough into 1x1 inch squares. Let the dough rest for 15 minutes on the counter.
7. Heat the oven to 425 degrees, and bake for 25-30 minutes.
8 Fresh out of the oven, brush the tops generously with melted butter. Enjoy!
#Sourdough #Dailysourdough #Sourdoughbiscuits #BiscuitBites #CheesySourdoughBiscuits #CheesyBiscuits
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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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:
Homemade Sourdough Biscuits | Long fermented
Learn how to make long-fermented sourdough biscuits. These buttery biscuits are so flavorful and tender, they make the perfect breakfast. Just add your favorite toppings and enjoy! Click SHOW MORE for sources ????????
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Sourdough Biscuits ~ Sourdough Starter Discard
#sourdough #biscuits #kingarthurbaking
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 Biscuits that are Better than Any Other
My sourdough biscuits rise sky high with perfectly buttery, flaky layers. They can be made with sourdough discard or starter. My new favorite biscuits!
Recipe:
Ingredients
1 cup all-purpose flour (125g)
2 teaspoons baking powder
¼ teaspoon baking soda
1 Tablespoon granulated sugar, honey, or coconut sugar (see note if using honey)
1 teaspoon table salt
8 Tablespoons unsalted butter, very cold (113g) (see note)
¾ cup sourdough discard (165g)
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Instructions
00:00 Introduction
00:25 Preheat oven to 425F (218C) and lightly butter a 9” pie pan. Set aside.
00:31 Combine flour, baking powder, baking soda, sugar, and salt in a large bowl and mix well. Set aside.
01:45 Use a box grater to grate the cold butter into small pieces. Add to the flour mixture and combine until the mixture resembles coarse crumbs (the butter pieces will still be very discernible, this is normal, just make sure it’s mixed into the flour!)
04:01 Add the sourdough discard and use a spoon or spatula to work the ingredients together until just combined. Do not over-work the dough. If needed, you can use your hands, just be brief as the warmth from your hands will warm the dough and the goal is to keep it cold.
05:20 Laminating: Once the dough is clinging to itself, place on a clean, lightly floured surface and fold it in half over itself. Use your hands to gently flatten the layers together, then rotate the dough 90 degrees and fold/flatten again. Repeat this step 5 times, working quickly to not warm the dough too much or over-work it.
06:09 Use your hands to flatten the dough to be 1” thick (2.5cm). Lightly dust a 2 ¾” (7cm) round biscuit cutter with flour.
06:28 Press the biscuit cutter straight down into the dough (do not twist it!) and drop the biscuit onto your prepared baking sheet. Make close cuts and repeat until you have cut as many biscuits as possible.
07:31 Once you’ve cut as many biscuits as possible out of the dough, gently re-form the dough to cut out more biscuits. You should get at least 6 biscuits.
08:05 Arrange biscuits into pie plate, it is fine if they are barely touching or nearly touching.
08:13 Bake on 425F (218C) for 12 minutes or until the tops are beginning to just turn a light golden brown.
08:31 If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
Notes
Butter
Chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold to get flaky, light, buttery biscuits.
Honey
If using honey, stir it in with the sourdough starter and note that you may need more flour to keep the dough from being too sticky/wet. Just add as needed.
Active Sourdough
You can substitute the sourdough discard for an equal amount of sourdough starter. If I make this with active starter, I will often prepare the biscuits through step 8 and then cover the pie plate with plastic wrap and refrigerate overnight, which develops the flavor and allows fermentation to happen. When baked straight from the refrigerator, I find the biscuits often need 14-15 minutes (sometimes even a little longer) in the oven.
Storage
Store in an airtight container at room temperature for up to 3 days.
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