Sam Richardson's Sourdough Biscuits
- Total Time
- 1 hour, plus 1 day's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- ½package (1 generous teaspoon) active dry yeast
- 2cups lukewarm water
- 1tablespoon sugar
- 2cups all-purpose flour
- 3cups all-purpose flour
- 4tablespoons soft butter
- 1tablespoon sugar
- 1teaspoon salt
- 1teaspoon double-acting baking powder
- Sourdough starter from above
The Starter
The Biscuits
Nutritional analysis per serving (20 servings)
140 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 136 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the starter, sprinkle the yeast over the water and stir in the sugar. Add the flour and stir to create a loose dough or thick batter. Cover and refrigerate for at least 24 hours, to age. (We used all the starter for our biscuits. You can double the starter recipe and have some left over to make more biscuits later. It will keep in the refrigerator for 7 to 10 days. These are called biscuits, incidentally, not only because they have butter in them but because they contain baking powder in addition to the sourdough starter.)
- Step 2
To make the biscuits, mix together the flour, butter, sugar, salt and baking powder. Add the starter and mix well. The mixture will form a fairly sticky dough. Pinch off golf-ball-size pieces (2 ounces each) of the dough and arrange 1-inch apart on a large cookie sheet. Let them proof at room temperature for about 30 to 40 minutes. Place in a 400-degree oven for 20 to 25 minutes, until cooked through and nicely browned.
Private Notes
Comments
How much sour dough starter would I use if I already have some? Fed or unfed?
I made these with about 1 cup of recently-fed and frothy starter. Furthermore, I pulsed the dry ingredients and butter in the food processor, adding enough starter (about 1 cup) to arrive at a soft dough as described.
The result was very, very good and sour enough for my taste. I imagine the biscuits would have been distinctly more sour had I used unfed starter. Also, I feed my friend whole wheat flour and filtered water, so that the biscuits are semi-whole wheat.
My starter was fed about 8 hours beforehand, and was very bubbly. I used 2 tablespoons of olive oil and 2 tablespoons of butter. The biscuits were crumbly and delicious.
I estimated that this recipe would make around 700 g of starter, so that's what I used. My starter was fed & active. My mix was really dry, so I added more starter and butter. I should have added even more, as they came out like a dense scone, not a buttery biscuit. I live in CO, so I usually have to increase liquids to account for drier ingredients due to low humidity. Next time I'll use more starter & butter, maybe buttermilk too. I'll also roll them out and cut them, instead of drop biscuits.
I make these with a cup of un-fed starter and enough milk to make a wet sticky dough. The milk gives them a great soft texture.
Excellent slathered with a dab of butter and some jamon Iberico (Spanish ham). I used my own healthy sourdough starter--took it out of the fridge the night before, fed w/2 c. whole wheat flour + equal weight water and left out. 18 hours later, it was bubbly and ready to go. Mixed about 2 1/4 cups starter, w/dry ingredients. Dough was sticky but not overly so. Took biscuits out of the oven after 30 mins. tops were lightly browned. Perfect!
If you use the starter using yeast as described in the recipe (vs. sourdough starter), I'm guessing the bisquits would rise higher.
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