 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
|
This is my original recipe and it is perfect! Rich, tangy, fluffy biscuits that freeze beautifully, staying moist and tender... but they are so good, it's highly unlikely any will be left to freeze! I use my Kitchenaid stand mixer with the dough hook and bypass the hand kneading. Read more . For a great tutorial on catching your own sourdough (which is EXACTLY how I do it) Ingredients:
2 cups unbleached all-purpose flour |
2 tablespoons sugar |
1 teaspoon sea salt |
1 t. baking powder |
2 cups sourdough starter |
1/4 cup of canola oil |
Directions:
1. Mix the dry ingredients together, then add the starter and oil. If the dough is too sticky, incorporate a bit more flour. If the dough feels too dry, sprinkle in a bit of water and knead the dough to work the moisture in.
2. Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, about 3/4 – 1 inch thick. Dip biscuit cutter into flour and cut biscuits. Pat out dough scraps and repeat cutting until all dough has been used. Place cut biscuits on well-greased cookie sheet, with edges touching. Set the biscuits in a warm place until they double in size, about 30 minutes.
3. Bake the biscuits at 425 degrees for 10 minutes or until the bottom of the biscuits are lightly golden brown. Makes about 16 to 20 biscuits.
4. Easy Sourdough Biscuits recipe Copyright © 2011 by Trysha Mapley. Contact the author to obtain permission for republication.
|
|