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
CARAMELIZED ONION SOURDOUGH BISCUITS FROM KAF
I love the tanginess of sourdough AND the sweeness of caramelized onion just as King Arthur Flour described thes so knew when I saw this recipe I am sure to love it so need to post so I'll have it when I'm ready.
Provided by Bonnie G 2
Categories Breads
Time 45m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter, onion and sugar in pan over medum-low heat.
- Cook onion, covered for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized.
- Transfer onions to a bowl to cool to room termperature, then refrigerate until well chilled at least 3 hours.
- Preheat oven to 425°F.
- Grease or line baking sheet with parchment.
- Combine flour, baking powder and salt.
- Work butter into flour until mixture is unevenly crumbly.
- Toss in chives and caramelized onions.
- Cut in starter until dough becomes cohesive.
- Trun dough out onto a lightly floured surface and use a bench knife or bowl scraper to fold over on itself five or six times, until it comes together.
- Pat into a 1" thick disk.
- Use a sharp 2 1/2" biscuit cutter to cut rounds.
- Pat the scraps together and cut additional biscuits.
- Bake biscuits for 15-18 minutes until they're just turning golden.
- Remove from oven and serve warm.
- TIP: Brush biscuits with butter before baking if desired for extra color and flavor. You can brush them again once they come out of the oven for over the top richness.+.
Nutrition Facts : Calories 182, Fat 13.1, SaturatedFat 8.2, Cholesterol 34.3, Sodium 311.7, Carbohydrate 14.7, Fiber 0.6, Sugar 2.1, Protein 1.9
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.
CARAMELIZED-ONION BISCUITS
Provided by Molly O'Neill
Categories side dish
Time 50m
Yield About 12 biscuits
Number Of Ingredients 8
Steps:
- Heat 2 teaspoons of the butter in a medium skillet over medium heat. Add the onions and cook, stirring often, until caramelized, about 20 minutes. Let cool and coarsely chop.
- Preheat oven to 425 degrees. Sift the flour, baking powder, salt and pepper into a large bowl. Stir in the onions. Rub in 3 tablespoons of cold butter and shortening until mixture resembles coarse meal. Make a well in the center and gently stir in the milk.
- Turn the dough out onto a lightly floured surface, gently knead until smooth and pat out to a thickness of 1 inch. Using a floured, 2-inch round cutter, cut out as many biscuits as possible. Gather the scraps, pat the dough back out and cut out more biscuits, repeating until all the dough is used. Place the biscuits in a greased 9-inch cake pan so they touch. Melt 1 teaspoon of butter and brush over the tops. Bake until well browned, about 20 minutes.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 115 milligrams, Sugar 1 gram, TransFat 1 gram
CARAMELIZED ONION BREADSTICKS
I'm a sixth grade special education teacher with little time on my hands. These easy-to-make breadsticks go well with my hearty vegetable beef soup.-Jennifer Bermingham, Shillington, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 4
Steps:
- In a large skillet over medium-low heat, cook onion in 4 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onion is golden brown, stirring frequently. , On a lightly floured surface, roll bread dough into an 18x12-in. rectangle. Spoon onion mixture lengthwise over half of the dough; fold plain half of dough over onion mixture. Cut into eighteen 1-in. strips. Twist each strip twice; pinch ends to seal. , Place 2 in. apart on greased baking sheets. Melt the remaining butter; brush over breadsticks. Cover and let rise in a warm place until doubled, about 40 minutes. , Meanwhile, preheat oven to 350°. Bake 12-15 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 108 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 168mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMELISED ONIONS
Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages
Provided by Lulu Grimes
Categories Side dish
Time 50m
Number Of Ingredients 5
Steps:
- Heat the oil in a large deep frying pan over a low heat.
- Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
- Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.
Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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CARAMELIZED ONION SOURDOUGH BISCUITS | KING ARTHUR BAKING
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4.8/5 (75)Calories 240 per servingTotal Time 4 hrs 33 mins
- Cook the onions, covered, for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized.
- Transfer the onions to a bowl, cool to room temperature, then refrigerate until well chilled, at least 3 hours., Preheat the oven to 425°F.
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