Quick Sourdough Biscuits
My sourdough starter has been sitting in my fridge getting a little funky. That’s the great thing about a starter, it look a little gray but it tastes great!
My basement flooded last month and it’s kept me pretty busy. I’ve been shirking on my Streusel duties and for that I am sorry! As I was doing a much-needed clean out of my basement I discovered a 1982 pamphlet from the Colorado State University Cooperative Extension Service entitled “Today’s Sourdough at High Altitudes”. I flipped through it and found this recipe for yummy and easy biscuits. The sourdough starter gave the biscuits a nice subtle sour flavor.
These would be the perfect biscuits for Biscuits & Gravy. I have to let you in on a little tidbit about me. Whenever I go to a breakfast joint, if they have Biscuits & Gravy on the menu, I have to get it. I can’t NOT get them. Sometimes they are good, sometimes they are great but even as the starchy lump with pork fat goodness sits in my stomach like a brick – I never regret it!
makes 10 biscuits
1 1/2 c. starter
1/4 c. melted butter, unsalted
1 1/4 c. all purpose flour
1 T. sugar
1/2 t. salt
1 t. baking powder
1/4 t. baking soda
Preheat the oven to 375 degrees Fahrenheit. Combine the starter and melted butter in the bowl of a stand mixer. With the dough hook attached mix in the butter. Add the dry ingredients and mix until combined.
Turn out onto a lightly floured board and knead just until soft and it comes together. Pat out to about a 1/2 inch thick and cut with a biscuit cutter. I used a 2 5/8 inch round cutter. Place the biscuits in a buttered dish, brush with more melted butter and sprinkle with a little salt. Bake for about 15 minutes until golden brown.August 20, 2013
This entry was posted in breakfast, brunch, favorites in Colorado, quick and easy and tagged biscuits, butter, CSU, high altitude baking, sourdough starter.