Sourdough Biscuts

These are a really fantastic alternative to the standard biscuit, that doesn't require buttermilk that I just don't often have on hand. (I'm much more likely to have sour cream around). I really load up on the chives.

Ingredients Directions

  • 1 cup (120 g) AP flour
  • 1 tsp salt
  • 2 tsp powder
  • 1/3 cup (5-6 tbsp) unsalted, cold an cut into small cubes
  • 1/3 cup diced chives, optional
  • 1/2 cup (120 g) unfed sourdough starter
  • 1/3 cup (80 g) sour cream

  1. Preheat oven to 425F
  2. In a medium bowl, mix flour, salt and baking powder.
  3. Work in the cut cold butter into the flour with a pastry blender until it is unevenly crumbly, with the biggest crumbs the size of peppercorns.
  4. Mix in the chives if using.
  5. In a seperate bowl add the starter and sour cream, mix with a fork (it doesn't have to be perfectly blended).
  6. Add the flour mixture and using a fork, mix until the dough comes together into a very shaggy ball.
  7. Place the ball on a well-floured surface, sprinkle with flour and knead gently just to incorporate ( for 5 seconds- don’t over knead).
  8. Form into a 5 by 8 inch (6 by 10 for a full-sized batch - see website).
  9. Fold up the sides into thirds like a tri-fold envelope and pat again into a 5 by 8 inch rectangle. Fold up the sides into thirds again. Re-flour your work surface, adding more if needed. Pat into a rectangle about 1 1/2 inches tall. Cut into 6 equal pieces.
  10. Place on a parchment-lined sheet pan and bake for 20-25 minutes. Check at 15-20 minutes, rotating pan if necessary. Keep baking until biscuits are beautifully golden and internal temp reaches 205F.

Notes

I've never made the “full” batch since my normal starter isn't quite large enough for a normal feeding and this. However, the 2/3s batches I've done have been great.

Original Recipe

, , ,

recipes/sourdough_biscuts.txt · Last modified: 2022/01/15 14:16 by phook

Page Tools