Recipe courtesy of Jean Cates
and
Sue Cunningham
Sourdough Biscuits
- Level: Intermediate
- Yield: about 30 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 219
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 31
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 8
- Sodium
- 194
- Total: 14 hr
- Prep: 30 min
- Inactive: 13 hr
- Cook: 30 min
Ingredients
4 cups Sourdough Starter, recipe follows
1 teaspoon active dry yeast
1/3 cup sugar
2 teaspoons salt
3 heaping teaspoons baking powder
3/4 cup vegetable oil
3 1/2 to 4 cups all-purpose flour, plus more for dusting
1 stick butter, melted
Sourdough Starter:
1 tablespoon active dry yeast
4 cups warm water (105 to 115 degrees F)
1/3 cup sugar
4 cups all-purpose flour, sifted
1 raw potato
Directions
Special equipment:
1 (16-inch) Dutch oven- Prepare the Sourdough Starter the night before. Preheat the oven to 400 degrees F.
- Sprinkle yeast in the starter and stir. Add sugar and stir. Add salt and stir. Add baking powder and stir. Add oil and then gradually add flour. Place dough on a floured board and sprinkle more flour on top of dough. Flatten dough by hand and then cut with a biscuit cutter. Spray a 16-inch Dutch oven with non-stick cooking spray and then add a little oil to the bottom of the Dutch oven. Place biscuits in Dutch oven, being careful not to overcrowd them. Top with melted butter and set aside to let rise until wrinkles are gone. Bake for 15 minutes or until golden brown.
Sourdough Starter:
- Dissolve yeast in warm water and whisk to combine. Add sugar and whisk until sugar dissolves. Add sifted flour, 1 cup at a time, whisking after each addition to combine. Peel, wash, and grate the raw potato and add it to the flour mixture. Place starter in a very clean, wide bowl, cover it with a towel, and let rest in a warm place overnight. The starter should be made ahead of time, even 3 to 4 days ahead.