EASIEST BISCUIT RECIPE | Beginner Baking Series Part 1
Join me for a new series on beginner baking. We will bake easy quick breads, yeasted breads, and Sourdough! #baking #bread #biscuits #breadbaking We are Mary and Casey! Follow along for videos on cooking from scratch, gardening, food preservation, and homesteading. We are so happy you are here!
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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.
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
❤️GO TO OUR BLOG
TO FIND THE LINKS TO THE SOURDOUGH COLLABORATIVE HOMESTEADING BLOGS.
❤️ALSO, YOU CAN FIND A PRINTABLE RECIPE ON OUR BLOG FOR SOURDOUGH BISCUITS WITHOUT BAKING POWDER
TO WATCH SOURDOUGH COLLABORATIVE VIDEOS:
SOURDOUGH #HOMEMADEBISCUITS #BISCUITSWITHOUTBAKINGPOWDER
Sourdough Biscuits - Flaky Buttered Biscuits - Daily Sourdough
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In this video i show you how to make Delicious flaky Sourdough Biscuits! these are very simple to make and the whole family loves them! subscribe for more recipes. I have new videos coming all the time!
Ingredients
2 1/2 C Flour
1/2 C Butter
1 tbs Sugar
1 C Starter
1 C Milk
3/4 tsp Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
Instructions
1. Add flour to a large bowl, then cut in cold butter using a pastry cutter, a food processor, or whatever you have on hand.
2. Add sugar and gently stir to incorporate. Then add starter and milk, and gently incorporate until thoroughly combined. Cover your dough and leave it on the counter to ferment overnight or at least 10 hours.
3. Remove dough from bowl, spread it out on the counter, and sprinkle salt, baking powder, and baking soda on top. Knead dough to mix in thoroughly.
4. Flour countertop, and roll out dough with a rolling pin to roughly 1/2 inch thick. Using a biscuit cutter, cut out your biscuits and place them on a pan. Let them rise on the pan for about 15 minutes.
3. Bake at 400 degrees for 20-30 minutes. When they are finished, brush the top of the biscuits with butter and enjoy!
Quick and Easy Flaky Sourdough Biscuits
The great thing about this recipe is that you can use active sourdough starter or sourdough discard. Since this recipe uses baking powder and soda, you will get a beautiful rise no matter what.
These biscuits are the perfect balance of sweet and tangy. Their flaky texture is hard to beat. You can serve these with breakfast, lunch, supper, or for a snack.
Check out the full recipe over on the blog:
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Quick and Easy Sourdough Starter Recipe
Quick Set Sourdough Starter Recipe!
In this video I explain a little about the history of sourdough starters particularly how we use it on our chuck wagon. I also give the recipe for our quick set sourdough starter, which is much lower maintenance than traditional sourdough. You don’t need to feed it, and it’s ready to use in 24 hours after making.
Enjoy the video- LIKE, and leave questions or comments below.
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Quick Set Sourdough Starter Recipe
4 cups warm water
1 package dry yeast
5 tablespoons sugar
4 cups flour
1 Russet potato, peeled and quartered
Add the water and yeast to a crock jar that is at least 1 ½ gallons. You can also use the ceramic insert from a crock pot if you don’t have a jar. Just don’t store in metal!
Mix in the sugar and flour. The consistency should be just slightly thinner than pancake batter. Adjust your water or flour if needed to reach desired consistency.
Drop in the potato. Cover with a cup towel. Stir about 6 hours in. The starter is ready to use in 12 hours, but I like to let it set-up 24 hours for a more sour/tart flavor.
Before using the starter, be sure to whisk. Use as a replacement for milk or buttermilk in recipes.
Only recharge the starter when you take 3 cups out of it. Replace with:
1 1/2 cups flour, 1 1/2 cups warm water and 2 tablespoons sugar. Whisk and it's ready to use again or cover and let set another 6 -12 hours for a more sour/tart flavor.
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Try this sourdough starter in our sourdough biscuit recipe here:
This recipe and more in our BEST SELLING cookbook, A Taste of Cowboy. Available at bookstores nationwide, online and
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron