Sam Richardsons Sourdough Biscuits Recipes

FIVE STAR SOURDOUGH BUTTERMILK BISCUITS

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!

SAM RICHARDSON'S SOURDOUGH BISCUITS

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.