|
This recipe makes enough for about 40 biscuits, depending on the size you make them, and lasts up to a week in the refrigerator so you can make fresh biscuits all week with minimal effort.
Ingredients:
- 1 cup sourdough starter (preferably unbleached, white flour starter)
- 1 teaspoon active dry yeast
- 1/4 cup warm water
- 5-1/2 to 6 cups unbleached flour or sifted whole wheat flour (or any proportion of unbleached flour and whole wheat mixed)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1-1/2 teaspoons salt
- 1 cup cold butter
- 1 heaping tablespoon honey
- 2 cups cultured buttermilk
Instructions:
- Butter a 10-cup glass or plastic container with a tight-fitting lid; set aside.
- Dissolve yeast in warm water and let sit for 5 minutes.
- In a large bowl stir together flour, baking powder, baking soda, and salt. Cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
- In a medium bowl mix together sourdough starter, buttermilk, honey, and yeast mixture. Pour over flour mixture and stir until just mixed. Avoid over-mixing. Turn into prepared container, cover and refrigerate up to one week, using dough as desired.
- To make biscuits, pinch off about 1/4 cup dough per biscuit. Roll dough out to about 1/2-inch thickness; cut with a 2-inch biscuit cutter. Arrange in a buttered pan with biscuit edges barely touching. Let biscuits rise for 15 to 30 minutes, then brush tops with melted butter. Bake in 400°F oven for 15 to 18 minutes, until golden brown. Serve hot.
Note: If you use mostly whole wheat flour the dough tends to discolor after several days. This does not affect the flavor.
Ready to Learn More?
|
|
|
|
