I am taking a little break to spend time with my family + brand new (and oh so delicious) baby girl. For the meantime I have prepared a few recipes ahead of time. I might not have mastered sourdough bread (yet), but these sourdough biscuits were a fantastic discovery along the way.
A few months ago I started out on a new kitchen adventure that is sourdough. I was really diligent to get my starter going and feed it on a weekly basis… for a while.
Unfortunately, I haven’t had too much success baking actual sourdough bread, yet. So far the results were too dry and crumbly but I am not giving up.
In the meantime I have found an amazing way to use up the 1 cup of the sourdough starter you are supposed to discard or use at every feeding – the most amazing sourdough biscuits!
These days I don’t feed my starter (that I have named Arnold) every week anymore. (Arnold is still doing fine.) But whenever I do and don’t feel like making bread, these flaky sourdough biscuits are on the menu.
Much to my husband’s delight, who absolutely LOVES these biscuits. And whenever we need a little heartier side (with a light soup for example) I change these up to make Sausage Sourdough Biscuits.
In that case, instead of cutting the dough with a biscuit cutter, I flatten it more and roll it around a large, fully cooked sausage and slice up the roll before baking.
Here in Canada we can buy something called Mennonite Sausage which is fantastic for these sausage biscuits, but I’ve also successfully used Bratwurst or Octoberwurst before. I am assuming that any kind of fully cooked sausage (since it’s only baking for 12-15 minutes) will be fine.
(Note: in place of the sourdough starter, you could use a thick liquid like buttermilk for still amazing biscuits)
- 1 cup (125 g) all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ⅓ cup (75 g) butter, cold
- 1 cup sourdough starter (or buttermilk)
- 1 8 ounce (250 g) sausage, I use fully cooked Mennonite sausage; optional
- Preheat your oven to 425 F.
- Whisk together flour, salt, baking powder and baking soda. Cut the butter into the flour using a pastry cutter, fork or even by hand until mixture resembles wet sand. Stir in as much sourdough starter as needed to form a soft dough. Turn out dough onto a floured surface and knead over a couple of times.
- For regular biscuits, flatten the dough and cut into 10-12 biscuits (using a knife or biscuit cutter).
- For sausage biscuits, flatten and shape the dough into a long rectangle (as long as the sausage). Roll sausage up in biscuit dough; seam side down. Cut into 10-12 slices.
- Place [sausage] biscuits on a lined baking sheet and bake for 12-15 minutes.
Recipe adapted from Food.com
If you are interested in making your own sourdough starter The Kitchn has a great tutorial.