Sour Dough Biscuits!

These are two recipes included in out cookbook that comes along with a starter in our Fermented Foods class.

TIME SAVER TIP

Alot, of people like to cut these biscuits out.. to save time and mess I like to put a piece of parchment paper on the kitchen counter, pat the dough into a rectangle then use a knife or kitchen scissors to cut them into big squares and cook that way! I love to use cast iron buttered on the bottom but a cookie sheet works just as well ( and thats what I used in the photo)

SOURDOUGH BISCUITS

Ingredients

1/3 cup cold lard or butter, cut into small chunks

1 cups all-purpose flour

1 cup sourdough starter

1/4 tsp. salt

2 tsp. baking powder

½ tsp. baking soda

1. Preheat oven to 425

2. Sift together all the dry ingredients

3.Cut the fat into the flour until it is in small pieces. Stir in sourdough starter, until soft dough just comes together. 

4. Knead a few times until all the flour is mixed in ( you can add a bit of water or milk if its too dry)

5. Roll the dough out to ½ inch thick. Cut with 2 to 3 inch biscuit cutter and place the biscuits in a 10-inch ovenproof skillet, one next to another.

6. Place the skillet ( or onto pf parchment paper on a cookie sheet) in the hot oven and bake 12-15 minutes, or until golden brown on the top and bottom. Serve hot with butter or drippings.

LONG-FERMENTED SOURDOUGH BISCUITS

Ingredients

½ cup cold lard or butter, cut into small chunks

2-½ cups all-purpose flour

½ cup sourdough starter

1 Tbsp. sugar or honey

1-cup milk or cultured milk (yogurt, milk kefir, buttermilk)

¾ tsp. salt

1 tsp. baking powder

½ tsp. baking soda

1. At least 7 hours before baking the biscuits, prepare the dough for a long fermentation.

2. Cut the fat into the flour until it is in small pieces. Stir in sourdough starter, sweetener, and milk until soft dough just comes together. Cove and place in a warm spot to ferment for 7-12 hours.

3. Preheat oven to 400°F.

4. When ready to begin baking, combine salt, baking powder, and baking soda in a very small bowl until evenly mixed. Sprinkle mixture over the fermented dough and knead until it comes together into a cohesive, soft mass.

5. Roll the dough out to ½ inch thick. Cut with 2 to 3 inch biscuit cutter and place the biscuits in a 10-inch ovenproof skillet, one next to another.

6. Place the skillet in the hot oven and bake 20-30 minutes, or until golden brown on the top and bottom. Serve hot with butter or drippings.