Long-fermented Sourdough Biscuits
Biscuits are part of the culture for many of those who grew up in the south. And while many today avoid white flour, this sourdough biscuit recipe adds the benefits of sourdough, making that white flour just a little more healthy for you.
The difficulty in combining the concept of biscuits with that of sourdough is that to rise and ferment, sourdough needs a long period of time in a warm environment. Biscuits, on the other hand, require cold fat in order to create the flaky, lovely layers we know and love.
This recipe combines the two methods here with one special trick: use lard or tallow as your fat for the best biscuits possible. The higher saturation of these fats keeps the fat more solid during the warm fermentation period, and allows it to firm up quickly during the cool period.
These biscuits are just a bit different than the usual baking powder biscuits in flavor and texture, but close enough that you’ll be reminiscing about sweet tea and the smell of magnolias over your steaming biscuits topped with butter.
At least seven hours before you wish to bake the biscuits, prepare the dough for a long fermentation. Start by cutting the fat into the flour until it is in small pieces. Stir in the starter, sweetener, and milk until a soft dough just comes together. Cover and place in a warm spot in your kitchen for 7 to 12 hours.
Preheat oven to 400°F. When ready to begin baking, combine salt, baking powder, and baking soda in a very small bowl until evenly mixed. Sprinkle this over the fermented dough and knead until it comes together into a cohesive, soft mass.
Roll the dough out to 1/2-inch thick. Cut with 2- to 3-inch biscuit cutter and place the biscuits in a 10-inch oven-proof skillet, one next to another.
Place the skillet in the hot oven and bake 20 to 30 minutes, or until golden brown on the top and bottom. Serve hot with butter or drippings.
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