Oregon Trail Sourdough Biscuits Recipe 435

SOURDOUGH BISCUITS

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown. Serve warm.

SF SOURDOUGH USING CARL'S OREGON TRAIL STARTER 1847 RECIPE - (4.3/5)

Steps:

• 1. Take your sourdough starter out of the frig and let it warm to room temp the day before. (after removing what you need, remember to feed it 1 c dechlorinated warm water, 1 T sugar and 1 c white flour) 2. make up a sponge and let it sit at 74 - 80 degree draft free place for 24 hours: 3. Mix final dough and knead it for 15 to 20 minutes. Let it ferment at 74 - 80 degrees in a draft free area for 2 1/2 hours in a large bowl, covered with a damp towel or plastic wrap. 4. Deflate the dough by pushing down in the center and pulling up on the sides. Cover bowl with a clean damp towel or plastic wrap and let sit in a warm (74-80) draft free place for 30 minutes. 5. Turn out on a floured area and knead briefly. Shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a warm (74-80) draft free place for 30 minutes. 6. Shape. You may divide the dough into two pieces and shape into two round logs or into round loaves (free form) or one large freeform loaf. 7. Proof the loaves in a warm (74-80) draft free place till they rise 1 1/2 times the size - about 1 hour - on a floured towel. 8. Preheat oven for an hour before baking. Bake on a baking stone at 450 for 15 minutes, reduce heat to 425 for 20 minutes longer. 9. Turn out and thump the bottom to test for doneness (sounds hollow) and cool on a wire rack for 25 minutes before cutting. Spritzing the oven at the beginning and each 3 minutes for the first 10 minutes will make a hard crust. One can use two conventional baking pans if desired.

EASY SOURDOUGH BISCUITS

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.