The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Biscuits

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loydb's picture
loydb

Sourdough Biscuits

I've been disappointed that all the sourdough biscuit recipes I found included baking powder. A search here, however, revealed David's attempts at an all-sourdough version (http://www.thefreshloaf.com/node/21967/sourdough-biscuits-trying-real-thing-take-2).

I keep 8-10 oz of starter at 100% hydration in small quarter containers in the fridge. Yesterday it had been 7 days since I fed my King Arthur New England starter. I divided into a 3 oz portion and a 5 oz portion. Both were fed 1:1:1, and left on the counter. After 5 hours, the 3 oz batch (now 9 oz) was returned to the fridge. I left the 15 oz batch on the counter overnight in a larger container. It was bubbling wildly this morning. I followed David's recipe with the following alterations:

1) All butter. I had no lard (rectified that at the grocery this afternoon, I'll try again with 50/50 lard/butter). I used a food processor to mix the chilled butter with the AP flour (KA bread flour in this instance), sugar and salt. I hand mixed in the starter, and just barely got it to hold together as per David's advice. After a 45 minute rest, I did the 4x stretch/fold/roll.

2) Nearly a 5-hour proof. They hadn't risen enough after 2.5 hours, so I went to the grocery store. When I came home, they were nearly doubled, and got to sit another 45 minutes while the oven warmed.

3) 19 minutes @ 425 versus 15 mins.

 The biscuits are light, and perfectly sour with just a little butter (also great with honey). We'll be having them with spiral ham and Tillamook cheddar tonight.

 

Comments

Syd's picture
Syd

Those look excellent!
Syd

wally's picture
wally

The book is old, but if you want to find one that contains a lot of good recipes for sourdough biscuits, donuts, pancakes, etc, go to Amazon and look up "The Complete Sourdough Cookbook" by Don and Myrtle Holm. Got me through 6 weeks on the Allagash River in Maine many, many moons ago.

Larry

loydb's picture
loydb

I'll see if I can find a copy. I've been using Wood & Wood's Classic Sourdough a bunch, along with BBA. Thanks!