Sounds good. I love sour dough biscuits. Will have to see about making a batch of these. Thanks!
You can keep it in the fridge if you like and only feed it once a week. It will take a little longer for that sourdough flavor to develop, though.
You know, I'm not sure. If it weren't for the egg in it I'd say you should only have to increase the rise time, but I'm not comfortable saying you should let something with raw egg in it set for 12-18 hours.
I have another recipe that you don't use extra yeast in. Let me find it and I'll post it for you ...
OK ... soon as I get the biscuit recipe where I like it I'll post up ... GC may get REAL tired of biscuits! LOL
I'm not sure how that is possible. LOL
You'd be surprised how often he turns down my home cooking ... I used to take it personal -- thought I was a bad cook. It's not true though -- he's just an insanely picky eater ...
I keep telling him that I can hardly wait until the SHTF so he will HAVE to eat what I cook!
OK guys ... Here's the sourdough biscuit recipe I promised ...
2 cups all purpose flour
2 cups sourdough starter (thinner is better here)
1 1/2 tbls sugar
1 tbls baking powder
2 tbls cold shortening
Melted butter to brush on top of biscuits
Preheat oven to 350 degrees.
In large bowl stir flour, salt, sugar and baking powder together. Add starter and mix until a soft dough forms. Cut in cold shortening with a fork. DO NOT OVERMIX. Pinch off golf ball to tennis ball size pieces, roll in palm until round (not too much -- just enough to get it shaped quickly), dip one side in melted butter and place, buttered size up in lightly buttered cast iron skillet. Continue until skillet is full. You can kinda mush them together in the skillet if you need to.
Set skillet in warm spot for 15 minutes or so, until biscuits start to rise.
Bake for about 40 minutes or so, until golden brown on top. Serve immediately.
You can split this recipe in half if you are like GC and me and don't have that many folks to cook for. These are also good the next day with sausage or ham for a breakfast sandwich kinda deal.
These biscuits can also be placed in a dutch oven and baked on a fire pit. However, I'd start checking them about 25 or 30 minutes in, just in case ...
Next up ... sourdough pancakes ... Just for Lurker66
I also found another recipe for the starter that seems a bit easier. I'm testing it now. If it works I'll post it up too, because you can't have too many ways to make sourdough ... IMHO, of course ...
2 cups all purpose flour
2 cups sourdough starter (thinner is better here)
1 1/2 tbls sugar
1 tbls baking powder
2 tbls cold shortening
Melted butter to brush on top of biscuits
Preheat oven to 350 degrees.
In large bowl stir flour, salt, sugar and baking powder together. Add starter and mix until a soft dough forms. Cut in cold shortening with a fork. DO NOT OVERMIX. Pinch off golf ball to tennis ball size pieces, roll in palm until round (not too much -- just enough to get it shaped quickly), dip one side in melted butter and place, buttered size up in lightly buttered cast iron skillet. Continue until skillet is full. You can kinda mush them together in the skillet if you need to.
Set skillet in warm spot for 15 minutes or so, until biscuits start to rise.
Bake for about 40 minutes or so, until golden brown on top. Serve immediately.
You can split this recipe in half if you are like GC and me and don't have that many folks to cook for. These are also good the next day with sausage or ham for a breakfast sandwich kinda deal.
These biscuits can also be placed in a dutch oven and baked on a fire pit. However, I'd start checking them about 25 or 30 minutes in, just in case ...
Next up ... sourdough pancakes ... Just for Lurker66
I also found another recipe for the starter that seems a bit easier. I'm testing it now. If it works I'll post it up too, because you can't have too many ways to make sourdough ... IMHO, of course ...
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