* Exported from MasterCook *
Biscuits, Buttery Sourdough Sandwich
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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120 grams all-purpose flour -- (1C)
2 teaspoons baking powder
3/4 teaspoon salt
8 tablespoons unsalted butter -- cold, (113g)
227 grams sourdough starter -- (1C), unfed/discard
These big, palm-sized biscuits are perfect for a breakfast sandwich.
Their sourdough tang pairs nicely with egg, ham, sausage, or whatever
you choose to stuff them with. Better yet ? the recipe uses your
"discard" sourdough, the extra starter you might otherwise throw away
during the feeding process.
Preheat the oven to 425°F, with a rack in the upper third. Grease a
baking sheet, or line it with parchment.
Combine the flour, baking powder, and salt. Work the butter into the
flour until the mixture is unevenly crumbly.
Add the starter, mixing gently until the dough is cohesive.
Turn the dough out onto a lightly floured surface (a piece of
parchment works well), and gently pat it into a 6" round about 1"-thick.
Use a sharp 2 3/8" biscuit cutter to cut four rounds, cutting them as
close to one another as possible. Gently push and pat the scraps into
a 2 1/2" x 5" rectangle. Cut two more biscuits. Push and pat the
remaining scraps into a 1"-thick biscuit; it'll be slightly smaller
than the others.
Place the biscuits onto the prepared baking sheet, leaving about 2"
between them; they'll spread as they bake.
Bake the biscuits in the upper third of your oven for 20 to 23
minutes, until they're golden brown.
Remove the biscuits from the oven, and serve warm. Or cool
completely, wrap in plastic, and store at room temperature for
several days. Freeze, well-wrapped, for longer storage.
To add a subtle, nutty, whole grain flavor to these biscuits,
substitute 20g (about 3 tablespoons) medium rye flour or buckwheat
flour for an equal amount of the all-purpose flour in the recipe. No
other changes are necessary.
Feel free to make smaller biscuits, if desired; they'll need slightly
less time in the oven than the larger biscuits.
Sourdough starters can vary in how liquid they are. If your biscuit
dough seems very dry, dribble in a bit of milk or buttermilk until it
comes together.
S(Internet address):
https://www.kingarthurbaking.com/recipes/buttery-sourdough-sandwich-biscuits-recipe
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Per Serving (excluding unknown items): 347 Calories; 16g Fat (41.4%
calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber;
41mg Cholesterol; 432mg Sodium. Exchanges: 3 Grain(Starch); 3 Fat; 0
Other Carbohydrates.
NOTES : 2022 - 0710