Another great recipe to use your sourdough starter. Who doesn't like biscuits?
Perfect Buttermilk Biscuits Recipe
Brunch & Breakfast,
Yields: 10 biscuits
Prep time: 15 min
Cook time: 20 min
1 1/2 cups all-purpose
1 teaspoon granulated sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled butter, margarine, or vegetable shortening, cut into 1/4-inch pieces
sourdough starter, room temperature**
4 to 6 tablespoons warm water
thickness of your sourdough starter can determine how much flour needs to be
used. If you think the dough is too moist, add additional flour (a tablespoon at
a time). The same is true if the dough is looking dry and gnarly - add
additional warm water (a tablespoon at a time).
** If you don't presently have a sourdough starter, either
make your own
sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.
Grease a baking pan.
In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. With a
pastry blender or two knives, cut in butter or margarine until particles are the size of small peas. Mix in sourdough starter.
Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 teaspoons additional water can be added
if necessary). NOTE: You want the ingredients to barely bind together.
On a lightly floured surface, knead dough gently a few times until dough forms a cohesive mass. Gently roll
dough to approximately 1/2-inch thickness. Cut with a floured 2-inch biscuit cutter and place onto prepared baking pan. Place close together for soft-sided
biscuits or 1-inch apart for crisp-sided ones. Brush with butter. Cover and let rise in a warm place (85 degrees F.), free from drafts, about 1 hour.
Preheat oven to 425 degrees F.
Bake 15 to 20 minutes or until tops are a light golden brown. Remove from oven and immediately remove
from baking sheet. Serve warm.
Makes 10 biscuits.