SOURDOUGH BISCUITS
Provided by Food Network
Categories side-dish
Time 14h
Yield about 30 biscuits
Number Of Ingredients 14
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 baking soda and stir. Add oil and then gradually add flour, stirring well after each addition. Place dough on a floured board and sprinkle more flour on top of dough. Flatten dough by hand to about 1/2-inch thickness 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, about 1 hour. Bake, with coals on the lid, for 25 or 30 minutes or until golden brown.
- Dissolve yeast in warm water and whisk to combine. Add sugar and whisk until sugar dissolves. Add sifted flour, 2 cups at a time, whisking after each addition to combine. Peel, wash, and cut the raw potato into quarters; add potato to the flour mixture. Place starter in a large, deep 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 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.
FIVE STAR SOURDOUGH BUTTERMILK BISCUITS
These biscuits are to die for!!! They are a wonderful, light fluffy biscuit. I had been searching for a biscuit to use my sourdough on and I was not impressed with what I was finding. I had just been to San Fransisco for a holiday and these would rival any bread/biscuit that I had there.
Provided by Abby Girl
Categories Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Mix the buttermilk and the sourdough starter and let it sit on the counter until it has come to room temperature.
- Preheat oven to 425.
- Combine the flour, salt, baking soda and baking powder. Mix well. Cut the cold butter into the dry ingredients using a pastry blender, until the mixture resembles cornmeal.
- Combine the buttermilk/starter into the dry ingredients until a soft dough forms and it comes away from the sides of the bowl.
- Turn the dough onto a floured surface and knead gently for 30 seconds. Do not over work the mixture (you want to have small pebbles of butter showing.
- With a floured rolling pin, roll out to 1/2" thick. Cut biscuits and place on a lightly greased baking sheet with sides touching. At this point, you can brush the biscuits with melted butter if desired.
- Cover and let rest for 30 minutes in a warm place. Bake in the center of the oven at 425 for 10 - 15 minutes, or until lightly golden brown.
- Leftovers: The next day, when the biscuits have become soft and have lost their crustiness, run them under the broiler bottom sides first, turn them over and broil the tops until they are crusty again. Serve them with honey and you will think you have died and gone to heaven!
Nutrition Facts : Calories 118.3, Fat 6.4, SaturatedFat 4, Cholesterol 16.6, Sodium 284.1, Carbohydrate 13.2, Fiber 0.5, Sugar 0.4, Protein 2.1
BEATEN BISCUITS
Small and firm, these are really more like soda crackers than flaky doughy biscuits. They are great with Baked Country Ham.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 3 dozen
Number Of Ingredients 6
Steps:
- Line two baking sheets with the dull side of aluminum foil facing up. Set aside. In the bowl of a food processor, pulse to combine flour and salt. Add butter and shortening, and pulse until the mixture resembles fine meal. With the machine running, pour in milk and ice water through the feed tube. Mix until most of the dough has formed a ball, then continue to process for 2 minutes.
- Heat oven to 300 degrees, with a rack in the center. Transfer the dough to a lightly floured surface. The dough will appear wet and slick. Sprinkle top of dough lightly with flour. Use a rolling pin to beat across the top of the dough, beating in the flour, until the dough is about 10 inches long and 1/2 inch thick in size. Fold up the dough loosely into thirds, sprinkle again with flour, and beat flour in. Stretch out the dough again until it is about 1/4 inch thick. Sprinkle the dough again with flour, and repeat process for about 10 minutes. The dough will become very smooth, and little bubbles will form in it. As the dough is beaten with the flour and folded, very thin layers form in the dough.
- When the dough is smooth and satiny, roll out until about 3/8 inch thick. Cut out biscuit rounds with a 1 1/2-inch biscuit cutter. Transfer the rounds to prepared baking sheets, placing them about 1 inch apart. Prick each round twice with the tines of a small fork, poking fork all the way down through the dough to the baking sheet.
- One sheet at a time, bake the biscuits 15 minutes; reduce heat to 200 degrees. Continue to bake until biscuits are golden brown on the bottom but not colored on the top; biscuits will dry out in center as well. Watch carefully, this can take anywhere from 15 to 30 minutes more. The biscuits actually turn a very slight white-pink color when done; they should not be golden or brown on top at all. Continue to sprinkle any remaining dough with flour, and beat and bake any scraps of dough until all the dough has been used. Biscuits freeze well in an airtight container, up to 1 month.
More about "williambeaudotssourdoughbiscuits recipes"
FLAKY SOURDOUGH BISCUITS | KITCHN
From thekitchn.com
25 BISCUIT RECIPES THAT GO WITH EVERYTHING | TASTE OF HOME
From tasteofhome.com
Author Ellie Martin Cliffe
THE 10 MOST ICONIC DISHES TO EAT IN BROOKLYN - TRIPSAVVY
From tripsavvy.com
SOURDOUGH BISCUITS - TASTE OF ARTISAN
From tasteofartisan.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
HOME - BEAU DACIOUS
From beaudaciousbiscuits.com
HOME | FOOD BASICS
From foodbasics.ca
SOURDOUGH BISCUITS - DAMN DELICIOUS
From damndelicious.net
EASY SOURDOUGH BISCUITS RECIPE - TENDER HOMEMADE BISCUITS!
From blessthismessplease.com
12 OF THE HEALTHIEST FOODS TO EAT FOR BREAKFAST
From healthline.com
HOME - SOLAR FOODS
From solarfoods.com
GORDON FOOD SERVICE
From gfs.ca
WELCOME TO SIMPLY BRITISH FOODS
From simplybritishfoods.com
GUT FOOD - FEED YOUR GUT
From gutfood.com
FLAKY SOURDOUGH BISCUITS | LOVE AND OLIVE OIL
From loveandoliveoil.com
9 CLASSIC BUFFALO FOODS TO BE THANKFUL FOR
From visitbuffaloniagara.com
FOOD BASICS WEEKLY FLYER - SAVE.CA
From save.ca
26 DELICIOUS THINGS YOU CAN MAKE WITH A TUBE OF BISCUIT DOUGH
From buzzfeed.com
SOURDOUGH BISCUITS - THE SPRUCE EATS
From thespruceeats.com
HOME - WILLEMS BISCUITS
From willemsbiscuits.com
HOME - BUDDY BISCUIT
From buddybiscuits.com
FLYER | FOOD BASICS
SAM BILTON | VICTORIA & ALBERT BISCUITS
From sambilton.com
LISTING FOODS - FOODB
From foodb.ca
25 TRADITIONAL BAHAMIAN FOODS - INSANELY GOOD
From insanelygoodrecipes.com
15 AUTHENTIC UKRAINIAN FOODS - INSANELY GOOD
From insanelygoodrecipes.com
27 TRADITIONAL DOMINICAN FOODS TO TRY + THEIR HISTORY
From dominicanabroad.com
MARY B'S BISCUITS | PRODUCTS
From marybsbiscuits.com
25 POPULAR HOTEL FOOD IDEAS TO SAVE YOU MONEY
From canadianbudgetbinder.com
LAST MINUTE BUTTERY SOURDOUGH BISCUITS - SCOTCH & SCONES
From scotchandscones.com
EASY SOURDOUGH BISCUITS RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
SIBO ANZAC BISCUITS - THE HEALTHY GUT
From thehealthygut.com
29 FOODS THAT ARE POISONOUS TO DOGS - STACKER
From stacker.com
THE BEST SOURDOUGH BISCUITS - A BLOSSOMING LIFE
From ablossominglife.com
BUSH FOODS – ABORIGINAL CULTURE
From aboriginalculture.com.au
MSFOODS
From msfoods.ca
13 LONG-LOST FOODS FROM THE '80S THAT WILL STOKE YOUR NOSTALGIA
From eatthis.com
10 SOFT FOOD RECIPES FOR ELDERLY WHO CAN’T CHEW
From thediabetescouncil.com
50 FOODS THAT ARE SUPER HEALTHY
From healthline.com
BILLINGTON FOODS - CREATING DELICIOUS FOOD FOR ALL OCCASIONS
From billington-foods.com
BISCUITS - BRITISH FOOD SOURCES CANADA - A TASTE OF BRITAIN
From atasteofbritain.ca
HOME [WWW.FAANGTHAI.COM]
25 FLAVORFUL BISCUITS THAT ARE ANYTHING BUT ORDINARY - ALLRECIPES
From allrecipes.com
You'll also love