SOURDOUGH DOGGIE BISCUITS
What a great way to use up some of that extra sourdough starter and that little dab of canned pumpkin that's always left when your recipe calls for 1 cup. I created this recipe and I think it turned out really good. My dog, Clyde, thinks so too!
Provided by Donna M.
Categories For Large Groups
Time 1h10m
Yield 3 1/2 dozen large bones, 42 serving(s)
Number Of Ingredients 7
Steps:
- Combine the first 5 ingredients with an electric mixer.
- Add the oats and as much of the flour as you can until the dough is too hard to mix.
- Turn dough out onto a floured surface and knead in the remaining flour.
- Dough should be stiff, but not crumbly.
- Roll out dough about 1/2-inch thick and cut into desired shapes with cookie cutters, or for a quicker version just cut 1/2-inch wide strips with a pizza cutter or knife, and then cut strips to 2-inch lengths.
- Place on ungreased cookie sheets and bake at 325°F for 20 minutes.
- Turn biscuits over and bake another 20 minutes.
- Turn off oven and open door so it's ajar to let out excess heat for a few minutes and then close door and leave biscuits in oven until all the heat is gone.
- If there is still moisture in the biscuits, let them air-dry until they are completely hard and crisp before storing.
Nutrition Facts : Calories 57, Fat 2, SaturatedFat 0.6, Cholesterol 9.4, Sodium 11.6, Carbohydrate 8, Fiber 1.3, Sugar 0.2, Protein 2.3
SOURDOUGH BISCUITS
Provided by Food Network
Categories side-dish
Time 14h
Yield about 30 biscuits
Number Of Ingredients 13
Steps:
- 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.
- 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.
SOURDOUGH ANGEL BISCUITS
Make and share this Sourdough Angel Biscuits recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 55m
Yield 12-14 biscuits
Number Of Ingredients 9
Steps:
- Measure sourdough starter into mixing bowl.
- Add sugar.
- Dissolve yeast in warm water.
- Add to starter.
- Cut shortening into mixture of salt, baking powder, and flour until it resembles coarse cornmeal.
- Add to starter mixture, stirring well with a fork.
- Turn out onto lightly floured surface and knead gently, adding more flour if necessary.
- Roll dough out to about 1/2 inch thickness and cut with biscuit cutter.
- Dip in melted butter and place in a greased cake pan with edges touching.
- Cover with a cloth or plastic and set in a warm place to rise for 45 minutes to 1 hour.
- Bake at 400 degrees F for 20 to 25 minutes or until golden brown.
EASY SOURDOUGH BISCUITS
Yummy and easy sourdough biscuits.
Provided by Rachel Pomerleau Frost
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Butter a cast iron pan.
- Mix flour, sourdough starter, baking powder, and salt together in a large bowl. Grate in cold butter and mix until well combined. Add 1 cup milk and stir until just mixed. Add more milk if necessary until dough is sticky but not wet.
- Knead dough 3 to 4 times on a floured surface and flatten to a 1- to 2-inch thickness. Cut out 10 biscuits and put in the prepared pan.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 282 calories, Carbohydrate 44 g, Cholesterol 20.6 mg, Fat 8.1 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 4.8 g, Sodium 401.4 mg, Sugar 2.4 g
GRANDMA'S SOURDOUGH BISCUITS
My grandma makes these every time we go over for dinner. I got my starter from her, so I too make these every couple weeks when I need to use up some starter. They are really fast and easy, and taste delicious right out of the oven.
Provided by pollen
Categories Breads
Time 22m
Yield 8 biscuits
Number Of Ingredients 6
Steps:
- Sift together flour, salt, baking powder and baking soda.
- Cut in the margarine or butter.
- Mix in sourdough starter.
- Turn out dough onto lightly floured board.
- Knead a few times, until all of the flour is mixed in.
- Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
- Bake at 425°F for 12-15 minutes, until slightly brown.
Nutrition Facts : Calories 91.3, Fat 3.9, SaturatedFat 0.8, Sodium 286.8, Carbohydrate 12.2, Fiber 0.4, Protein 1.7
SOURDOUGH BISCUITS
Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just a bit of lift. Milk-based starter (yeah, that's a thing) is our preference, but for a delicious and totally dairy-free biscuit, use water-based starter and vegan butter.
Provided by Joe Sevier
Categories Sourdough Bake Butter Easter Breakfast Brunch Dinner Side
Yield Makes 10
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Stir together baking powder, baking soda, kosher salt, sugar, and 1½ cups flour with a fork in a large bowl. Add ½ cup chilled butter and toss with your hands or fork just to coat. Using your fingers, smash butter into flat disks (if you miss a few, it will be fine). Using a pastry cutter or fork, work butter into dry ingredients until shaggy crumbles form (you should have some large pieces, some small pieces, some flat pieces, and some sandy flour).
- Add sourdough starter and mix gently with fork to incorporate, then fold with your hands just until dough comes together with just a few crumbly pieces in the bottom of the bowl.
- Transfer dough to a well-floured surface and pat out with your hands until about ½" thick (the shape doesn't matter too much at this point). Fold into thirds as you would a letter to create a rough rectangle. Working from short sides, fold in thirds like a letter again. Pat dough out to a ½"-thick square. Repeat folding process. Pat out dough for a third time to a 1"-thick square-it should feel airy, like a pillow at this point. Using a floured 2½"-diameter biscuit cutter or glass, punch out as many biscuits as you can (do not twist cutter). Transfer biscuits to a parchment-lined rimmed baking sheet, spacing at least 1" apart.
- Using your hands, gently press scraps into a rectangle, then fold in half. Pat out to a 1"-thick rectangle and cut out more biscuits. Gather remaining scraps together to form 1 final biscuit (you should have 10 total). Transfer to baking sheet. Brush biscuit tops with 2 Tbsp. melted butter and sprinkle with sea salt if desired
- Bake biscuits until tall and golden and an instant-read thermometer inserted into the side of a biscuit registers 205°F), 12-15 minutes.
EASY SOURDOUGH BISCUITS(BISQUICK)
While the sourdough bread was rising, I decided to cook a big breakfast. I had that extra sourdough starter that I always have after mixing up the loaves. I looked up sourdough biscuits on Zaar and then it dawned on me that I could probably just use the BISQUICK that I had just made. Anyway, I'm making a short story long -- again -- they turned out great!
Provided by GrannyHen
Categories Quick Breads
Time 20m
Yield 10 biscuits, 5 serving(s)
Number Of Ingredients 2
Steps:
- Mix together.
- knead gently on a lightly floured surface.
- Roll to about 1/2 to 3/4 inch thick and cut out biscuits (I use a jelly jar glass).
- Place on ungreased cookie sheet.
- Bake at 400°F for 12 to 15 minutes.
Nutrition Facts : Calories 109.6, Fat 3.9, SaturatedFat 1, Cholesterol 0.5, Sodium 259.1, Carbohydrate 16.2, Fiber 0.5, Sugar 3, Protein 2
SOURDOUGH BISCUITS
The first time I made these, I thought I'd died and gone to heaven! Serve immediately or cover in a zip lock bag, 'cause they'll get hard as a rock if you don't.
Provided by Sam Saguaro
Categories Breads
Time 8h25m
Yield 12-14 biscuts
Number Of Ingredients 8
Steps:
- Measure first four ingredients into a non-metallic bowl and beat until smooth.
- Cover loosely with a damp towel/cloth, and let stand in a warm place 8 - 18 hours (the longer it stands, the stronger the flavor gets).
- Stir batter down.
- In another mixing bowl, mix the remaining dry ingredients.
- Cut in shortening until the mixture looks like coarse crumbs.
- Blend in starter mixture and turn out onto lightly floured surface.
- Knead gently 30 seconds.
- Add more flour if necessary, to make a soft dough.
- Roll out 1/2 inch thick and cut with a floured glass, or biscuit cutter and place on an ungreased cookie sheet.
- Bake in preheated oven at 450°F for 12 minutes.
- Serve immediately with butter, honey butter or jam.
Nutrition Facts : Calories 164, Fat 9.2, SaturatedFat 2.5, Cholesterol 1.9, Sodium 362.2, Carbohydrate 17.6, Fiber 0.6, Sugar 1.1, Protein 2.6
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- Stir the oats and peanut butter into the flour mixture. The dough should be thick and easy to handle. If it’s still wet and sticky add a bit more flour.
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