Sourdough Pecan Drop Biscuits Recipes

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.

Steps:

• Preheat your oven to 375F.
• Whisk the flour, baking powder, and salt in the bowl of your stand mixer.
• Cube the butter into the mixer with the dry ingredients, and run the mixer for a few seconds to break the butter into smaller pieces.
• In another bowl, whisk together the heavy cream and sourdough starter.
• Drizzle the cream and starter mixture into the mixer bowl, with the mixer on low speed. Mix only briefly, leaving the dough crumbly with visible small chunks of butter.
• Place the dough on your countertop and pat it into a 1-inch thick round, without kneading it.
• Cut the biscuits and transfer them to your baking sheet. Reshape the scraps and cut again. You might have to form the last biscuit by hand.
• Brush the tops of the biscuits with milk and bake for 20-25 minutes.
• Serve warm if possible or reheat by microwaving a biscuit for 5-10 seconds.

Steps:

• Mix together flour, baking powder, salt, baking soda and 1 1/2 Tbsp sugar.
• Using a pastry blender or fork, cut in shortening until mixture remsembles coarse crumbs.
• Stir in pecans.
• Add beaten egg to sourdough starter and add all at once to dry mixture, stirring with a fork just until mixed.
• Drop by heaping spoonfuls onto greased baking sheet.
• Bake at 425 degrees F for 10 to 12 minutes or until golden brown.
• Immediately upon removing from oven, brush with melted butter and sprinkle with with a mixture of the remaining sugar and cinnamon.
• You could drizzle with a powdered sugar glaze instead of the cinnamon-sugar topping, if desired.

Steps:

• Preheat oven to 350°.
• In bowl, combine all ingredients; mix to fine consistency.
• Drop onto ungreased cookie sheets in heaping tablespoon-size dollops or larger, if desired.
• Bake 10 to 15 minutes, until tops are light golden.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.
• Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

Steps:

• To make the starter, sprinkle the yeast over the water and stir in the sugar. Add the flour and stir to create a loose dough or thick batter. Cover and refrigerate for at least 24 hours, to age. (We used all the starter for our biscuits. You can double the starter recipe and have some left over to make more biscuits later. It will keep in the refrigerator for 7 to 10 days. These are called biscuits, incidentally, not only because they have butter in them but because they contain baking powder in addition to the sourdough starter.)
• To make the biscuits, mix together the flour, butter, sugar, salt and baking powder. Add the starter and mix well. The mixture will form a fairly sticky dough. Pinch off golf-ball-size pieces (2 ounces each) of the dough and arrange 1-inch apart on a large cookie sheet. Let them proof at room temperature for about 30 to 40 minutes. Place in a 400-degree oven for 20 to 25 minutes, until cooked through and nicely browned.