See the recipe card for a full list of ingredients and measurements. You can, of course, adjust the salt to your tastes (and the tanginess of your sourdough starter). If you want to add any herbs or spices you can add them here. In the bowl of a food processor, combine flour, baking powder, baking soda, and salt and process until blended, about 2 seconds. In a small bowl, whisk together the buttermilk and sour cream. The recipe also uses less salt than most traditional biscuit recipes because the sourdough starter discard already has the…er…sour flavor that salt would provide. In a large bowl, whisk together flour, baking powder, and salt together. Adjust an oven rack to the middle position and preheat the oven to 425F (220C). Since starter discard also contains flour, there is less additional flour needed. Sourdough starter discard: I use sourdough starter that is 50% each flour and water, and that starter is fully hydrated, so less water is required. The difference is the substitution of sourdough discard for the liquid in the recipe. Fold the wet ingredients into the dry ingredients until all is combined into a thick batter / wet dough. In a separate mixing bowl, whisk together egg, egg white, yogurt, milk, melted butter, and honey. The list is very similar to shortcakes and scones.Īlthough it doesn't seem like it from first glance, the ingredients for sourdough biscuits follow the same 3 : 1 : 2 recipe ratio of 3 parts flour, 1 part fat, 2 parts liquid (by weight) as shortcakes and scones. In a mixing bowl, combine oat flour, baking powder, salt, and baking soda. Immediately, add grated butter to the flour bowl and mix together with your hands until it forms a crumbly mixture. Take the cold butter out of the freezer and grate it. Combine flour, baking soda, and salt in a large bowl and mix. My sourdough biscuit recipe has only five ingredients: flour, sourdough starter discard, baking powder, salt, and butter. Preheat the oven to 400 degrees and line a baking pan with parchment paper.
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