KING ARTHUR SOURDOUGH BISCUITS
These are really no-knead yeast rolls that are cut like biscuits. I have the recipe from a sourdough starter I bought years ago from King Arthur flour. I can't find the recipe on their site so I am putting it here for safe keeping.
Provided by Momsthecook
Categories Breads
Time 15m
Yield 20-24 biscuits
Number Of Ingredients 7
Steps:
- In a large mixing bowl, dissolve the yeast in the warm water.
- Add sugar, salt, sourdough starter and flour. Mix well.
- Cover; set in a warm spot and let rise until doubled in bulk.
- Punch dough down, and turn out onto a lightly floured work surface.
- Roll out dough to 3/4 inch thickness.
- Cut with a biscuit cutter.
- If desired, dip both sides in butter. (I skip this step.).
- Place biscuits on a well-greased baking sheet.
- Let rise 15 minutes.
- Bake at 400 degrees for 15-20 minutes.
Nutrition Facts : Calories 128.6, Fat 0.3, SaturatedFat 0.1, Sodium 88.6, Carbohydrate 27.4, Fiber 1, Sugar 3.4, Protein 3.5
SAM RICHARDSON'S SOURDOUGH BISCUITS
Provided by Jacques Pepin
Categories project, side dish
Time 1h
Yield About 20 2-ounce rolls
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 136 milligrams, Sugar 1 gram, TransFat 0 grams
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
KING ARTHUR SOUR DOUGH BREAD
Since I've discovered sourdough bread I'm always looking for new recipes to try. I recieved this one with an order from King Arthur, tried it and really liked it even if it does take some effort, time and planning to get it done. If you like a stronger sourdough taste (which we do) it recommends to substitute 1/2 cup rye or whole wheat flour for 1/2 cup of the unbleached all-purpose flour in the sponge. Prep time does not include rising or making the spone
Provided by Bonnie G 2
Categories Sourdough Breads
Time 1h25m
Yield 2 Loaves, 10 serving(s)
Number Of Ingredients 7
Steps:
- Sponge:.
- I medium mixing bowl mix starter and flour together.
- Mix in water.
- Stir for several minutes to activte gluten.
- Cover and set aside in warm place for 18-20 hours.
- When ready the sponge should have expanded by about 1/3 or more and develloped bubbles and a pleasing aroma.
- You may do this step up to 7 days ahead, then refrigerate until redy to use the sponge.
- Dough:.
- Add flour to all of sponge along with the waater, salt and yeast.
- Stir to form a shaggy mass.
- Let the mixture sit for 20-30 minutes (This resting eriod allows the flour to absorb the water and will make kneading easier and also prevent the need to add to much flour.
- Knead about 8-10 minutes by hand or 6-8 miutes in an electric mixer, it will feel firm, slightly sticky, and elastic.
- Plce dough in greased bowl, turning to cover all sides, cover bowl and set in warm place
- After an hour ad again at the 2 hour make, ently deflate and fold over few times.
- In 2-3 hours the dough should have almost doubled.
- Shaping:.
- Turn dough out onto lightly greased owrk surface. Divide dough in half, and form ech half into a roud. Let dough rest for 20 minutes covered then form the pieces into shapes you prefer.
- Place loaves seam-side up and cover. Let loaves rise for 2 more hours; dough should have almost doubled.
- Baking:.
- Preheat oven to 475F,
- Trun loaves out onto floured aker's peel or stone.
- Slash loaves several times
- Just before placing in oven spritz several times with water.
- Put into oven, sprit with water after 30 seconds, and again at 1 minute and 2 minutes.
- Turn oven temp down to 450F and bake for 18-25 minutes. Be sure bread is baked through, the crust well browned and the bread should feel firm and sound hollow whe tapped, it's internal temperature should read 195.
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