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Monday
Oct102011

sourdough biscuits

It was a good weekend.  There was some strangeness Friday evening but, overall, it was pretty fabulous.  I relaxed a lot and my Beloved learned a lot.  One of those things I have been relaxing with is perfecting biscuits.  I saw a recipe in Country Living Magazine that I had to try.  I decided to try it first with wheat flour and then try it with a gluten free flour mixture.  The wheat flour biscuit was compared quite favorably to my Beloved's Grandmothers homemade biscuits and I have the gluten free one almost there.  A bit of tweaking with times still needs to go one. 

For both, I am using sourdough starters instead baking yeats.  I have also not used buttermilk in either.

Sourdough Biscuits

Note:  Adapted for October 2011 Country Living Magazine

Sourdough starter

1 cup flour

3/4 cup water

5 cups flour

1/4 cup sugar

1 tablespoon cream of tartar

1 tablespoon baking soda

1 1/2 teaspoons salt

1 cup butter

2 cups soured heavy whipping cream or hempmiilk

The morning before you wish biscuits, mix your soudough starter with 1 cup flour and 3/4 cup water in a large non-metallic bowl.  Let sit, covered, until evening.  Remove two to four tablespoons of starter for your next sourdough use.

Into the remaining sourdough, add the buttermilk, sugar, and salt.  Mix in the butter.  You can leave big chunks.  Mix in the flour, cream of tartar, and baking soda.  The dough will be very wet but you do not wish to add anymore flour then you have to.

On a floured surface, pat out the dough into a large rectangle.  Fold the dough into thirds.  Cut into the size of biscuits you wish.  Put on a baking sheet that is covered in parchment paper or a silpat.  Cover with plastic wrap and but in the refrigertor overnight.

Pull the biscuits out of the refrigerator at least ten minutes before baking.

Preheat oven to 400 degrees Fahrenheit.  Once the biscuits have sat and the oven is preheated, bake for 15 to 20 minutes or until golden brown.

I was very pleased.

Toasted with a bit of homemade strawberry jam, heaven.  You just need a pot of tea.

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