How To make Sourdough Buttermilk Biscuits and Scones
1 c Sourdough start
1 c Buttermilk
3 c 1 flour, possible 4 cups
1 Egg
3 tb Oil
1 tb Sugar (ole uses 2 or 3 tb su
-gar) 1 t Salt
2 ts Baking powder
1 t Soda (1 1/2 or 2 tsp. if sta
-rt is real sour)
The night before, or three to four hours before you intend to prepare these, combine sourdough start, buttermilk and 1 cup of the flour in a large bowl. Cover and let stand at room temperature. When ready to use, add egg and oil; stir well. Combine sugar, salt, baking powder and soda; sprinkle over top of batter. Fold in then add as much of the remaining flour to make a dough you can still stir (2 to 3 cups should do it). To make Scones, dump batter out on a heavily floured board; sprinkle flour over top and roll out. Cut out scones. Allow scones to rise a few minutes then fry on both sides in hot oil until golden brown. For Biscuits, add enough flour to make moderately stiff, so you can knead dough. Knead a few minutes then roll and cut out biscuits. Drop both sides in oil or melted butter and place on cookie sheet. Let rise for an hour then bake at 375 degrees for 25 minutes.
How To make Sourdough Buttermilk Biscuits and Scones's Videos
No More Feeding or Discarding: Simplify Sourdough Baking Now
In my family, we have been maintaining our sourdough starters without daily feedings or discards for generations - and still bake delicious loaves of bread or make other sourdough recipes. This method is perfect if you're new to sourdough or if you want to bake only a few times a week.
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Easy Sourdough Biscuit Recipe | Artisanal Touch Kitchen
Are you a sourdough bread fan? Do you have a sourdough starter? If so, this is a great use your discard! These biscuits are delicious- perfect for breakfast, lunch, or dinner! I love having them with biscuits and gravy, a little fruit jam, or hot out of the oven with a little more butter!
What you need to make the Sourdough Biscuits:
250 grams AP Flour
12 grams baking powder
10 grams salt
226 grams unsalted butter, cold
475 grams sourdough discard
For the full recipe with step by step instructions and a printable recipe card, head over to my blog:
Professional Baker Teaches You How To Make FANCY SCONES!
Chef Anna Olson takes you from step one to step yum with this amazing Lemon Cranberry Scones recipe! Follow the directions below and you'll be baking up a storm in no time!
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Ingredients
Scones
3 cups (300 g) all-purpose flour
¼ cup (50 g) sugar
1 Tbsp (15 g) baking powder
¼ tsp (1 g) salt
1 Tbsp (6 g) finely grated lemon zest
½ cup (115 g) cool unsalted butter, cut into small pieces
½ cup (125 ml) whipping cream
¼ cup (60 ml) 2% milk, plus extra for brushing
1 large egg
1 tsp (5 ml) vanilla extract
1 cup (160 g) fresh or frozen cranberries
Glaze
1 cup (130 g) icing sugar, sifted
1 ½ (22 ml) Tbsp lemon juice
Directions
Scones
1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
Glaze
1. For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.
2. The scones are best enjoyed the day they are baked.
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Sourdough Biscuits
Use up your discarded starter in these quick and easy Sourdough Biscuits. Buttery, flaky and full of flavor, these are made with sour cream and scallions. Vegan adaptable
view the recipe here:
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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How to Make Flaky Biscuits
Making homemade Biscuits is a breeze with this recipe! They are so easy to make from scratch, and all you need are 6 simple ingredients. With this easy recipe, your biscuits will come out super buttery and flaky on the inside and crisp outside. By the by, they are soooo delicious served warm with some homemade Honey Butter! Let me know what you like to eat them with!
RECIPE:
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