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Sourdough Biscuits that are Better than Any Other
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My sourdough biscuits rise sky high with perfectly buttery, flaky layers. They can be made with sourdough discard or starter. My new favorite biscuits!
Ingredients
1 cup all-purpose flour (125g)
2 teaspoons baking powder
¼ teaspoon baking soda
1 Tablespoon granulated sugar, honey, or coconut sugar (see note if using honey)
1 teaspoon table salt
8 Tablespoons unsalted butter, very cold (113g) (see note)
¾ cup sourdough discard (165g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Instructions
00:00 Introduction
00:25 Preheat oven to 425F (218C) and lightly butter a 9” pie pan. Set aside.
00:31 Combine flour, baking powder, baking soda, sugar, and salt in a large bowl and mix well. Set aside.
01:45 Use a box grater to grate the cold butter into small pieces. Add to the flour mixture and combine until the mixture resembles coarse crumbs (the butter pieces will still be very discernible, this is normal, just make sure it’s mixed into the flour!)
04:01 Add the sourdough discard and use a spoon or spatula to work the ingredients together until just combined. Do not over-work the dough. If needed, you can use your hands, just be brief as the warmth from your hands will warm the dough and the goal is to keep it cold.
05:20 Laminating: Once the dough is clinging to itself, place on a clean, lightly floured surface and fold it in half over itself. Use your hands to gently flatten the layers together, then rotate the dough 90 degrees and fold/flatten again. Repeat this step 5 times, working quickly to not warm the dough too much or over-work it.
06:09 Use your hands to flatten the dough to be 1” thick (2.5cm). Lightly dust a 2 ¾” (7cm) round biscuit cutter with flour.
06:28 Press the biscuit cutter straight down into the dough (do not twist it!) and drop the biscuit onto your prepared baking sheet. Make close cuts and repeat until you have cut as many biscuits as possible.
07:31 Once you’ve cut as many biscuits as possible out of the dough, gently re-form the dough to cut out more biscuits. You should get at least 6 biscuits.
08:05 Arrange biscuits into pie plate, it is fine if they are barely touching or nearly touching.
08:13 Bake on 425F (218C) for 12 minutes or until the tops are beginning to just turn a light golden brown.
08:31 If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
Notes
Butter
Chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold to get flaky, light, buttery biscuits.
Honey
If using honey, stir it in with the sourdough starter and note that you may need more flour to keep the dough from being too sticky/wet. Just add as needed.
Active Sourdough
You can substitute the sourdough discard for an equal amount of sourdough starter. If I make this with active starter, I will often prepare the biscuits through step 8 and then cover the pie plate with plastic wrap and refrigerate overnight, which develops the flavor and allows fermentation to happen. When baked straight from the refrigerator, I find the biscuits often need 14-15 minutes (sometimes even a little longer) in the oven.
Storage
Store in an airtight container at room temperature for up to 3 days.
Ingredients
1 cup all-purpose flour (125g)
2 teaspoons baking powder
¼ teaspoon baking soda
1 Tablespoon granulated sugar, honey, or coconut sugar (see note if using honey)
1 teaspoon table salt
8 Tablespoons unsalted butter, very cold (113g) (see note)
¾ cup sourdough discard (165g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Instructions
00:00 Introduction
00:25 Preheat oven to 425F (218C) and lightly butter a 9” pie pan. Set aside.
00:31 Combine flour, baking powder, baking soda, sugar, and salt in a large bowl and mix well. Set aside.
01:45 Use a box grater to grate the cold butter into small pieces. Add to the flour mixture and combine until the mixture resembles coarse crumbs (the butter pieces will still be very discernible, this is normal, just make sure it’s mixed into the flour!)
04:01 Add the sourdough discard and use a spoon or spatula to work the ingredients together until just combined. Do not over-work the dough. If needed, you can use your hands, just be brief as the warmth from your hands will warm the dough and the goal is to keep it cold.
05:20 Laminating: Once the dough is clinging to itself, place on a clean, lightly floured surface and fold it in half over itself. Use your hands to gently flatten the layers together, then rotate the dough 90 degrees and fold/flatten again. Repeat this step 5 times, working quickly to not warm the dough too much or over-work it.
06:09 Use your hands to flatten the dough to be 1” thick (2.5cm). Lightly dust a 2 ¾” (7cm) round biscuit cutter with flour.
06:28 Press the biscuit cutter straight down into the dough (do not twist it!) and drop the biscuit onto your prepared baking sheet. Make close cuts and repeat until you have cut as many biscuits as possible.
07:31 Once you’ve cut as many biscuits as possible out of the dough, gently re-form the dough to cut out more biscuits. You should get at least 6 biscuits.
08:05 Arrange biscuits into pie plate, it is fine if they are barely touching or nearly touching.
08:13 Bake on 425F (218C) for 12 minutes or until the tops are beginning to just turn a light golden brown.
08:31 If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
Notes
Butter
Chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold to get flaky, light, buttery biscuits.
Honey
If using honey, stir it in with the sourdough starter and note that you may need more flour to keep the dough from being too sticky/wet. Just add as needed.
Active Sourdough
You can substitute the sourdough discard for an equal amount of sourdough starter. If I make this with active starter, I will often prepare the biscuits through step 8 and then cover the pie plate with plastic wrap and refrigerate overnight, which develops the flavor and allows fermentation to happen. When baked straight from the refrigerator, I find the biscuits often need 14-15 minutes (sometimes even a little longer) in the oven.
Storage
Store in an airtight container at room temperature for up to 3 days.
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