Learn to bake sourdough bread - the best bread in the world!

Sourdough Biscuits in a HURRY…

OMGosh I have been busy! I wanted to bake up some sourdough biscuits this morning at the request of my kiddos. Of course I couldn’t just whip them up, I had to make a formula first! Well I was halfway through mixing when my boss called and said, ” Come to work stat!”   Jeesh! So I said, “Hey, I have some sourdough biscuits on the way!” So these biscuits might look a bit hurried, but they were really good and I snuck a couple to work….my boss likes it when I do that.

 

I can really relate to you working folks now. How do you bake bread around a schedule? So I am working more with motherdoughs as they last in the refrigerator longer especially with a pinch of salt. I need to make some sourdough bread before taking off soon for advanced CERT certification and fire rescue training. If I don’t, my family will have to eat…. gulp… breath Teresa…. store bought bread 🙁   Now that is neglect. Something you really would need to get rescued from….  🙂

.

Sourdough Biscuits in a HURRY!

In a large mixing bowl mix together:

  • 6 oz/170g vigorous sourdough starter @ 100% hydration
  • 5 oz/141g milk
  • 5 oz/141g water
  • 2 oz/56g melted butter
Set bowl aside and get another medium bowl and mix together your dry ingredients:
  • 18 oz/510g All Purpose Flour (use part pastry flour if you have some)
  • (I sometimes substitute part of the flour with  a Tablespoon of flaxseed and/or a Tablespoon of wheat germ in my dough)
  • .4 oz/11g salt
  • .5 oz/15g Baking Powder (1 Tablespoon)
  • .1 oz/4 g Baking Soda (1 teaspoon)
  • .6 oz/17g Sugar (rounded Tablespoon)
.
Mix all dry ingredients together and then pour into the first bowl which contains the wet ingredients. Incorporate the two together until you have a cohesive mass. Then turn your dough out onto a lightly floured surface. You do not want to incorporate too much flour into the dough at this point, just enough to keep it from sticking.  Knead the dough just a few times and then pat it out or roll it out until it is about 1.25 inches thick.
.
Do not over handle the dough or your biscuits will be tough. I can NEVER keep a biscuit cutter so I use a standard food can with a diameter of about 3″ and cut the dough with that. It helps to have a hole punched in the side that is not doing the cutting so you can release the dough easier. Be careful of any sharp edges inside the can if you have little people helping out. Place the cut biscuits on a oil sprayed sheet pan and wet the top of the biscuits or spray with oil, or brush with butter.
Then bake at 430F for about 15-16 minutes or when you rip one open it is done in the middle. Turn the pan at least once for even browning.  Serve immediately with lots of fresh butter, honey, jam or well, you know, whipped cream and blueberries….. 😉  Makes about 10 big fat biscuits.

Have fun baking… I always do!  🙂

Click here to see my sourdough baking courses:

Learn to Bake Classic Bread, Artisan Sourdough

Bake Real Artisan Sourdough Bread like a Professional

Sourdough Bread Baking 101

Similar posts
  • Fresh Ground Flour and Home MillingI have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill. The Blendtec Kitchen Mill has been a mainstay in my kitchen for years. I’m actually on my second one as the first one ended [...]
  • Sweet and Sour SourdoughIt’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as [...]
  • Failure in Bread BakingI would like to mention something. I have baking failures. We all do. Those of you who are newbies sometimes get discouraged by seeing other baker’s photos, but all of us, even now, will have failures, we just don’t post them for the world to [...]
  • Time and Temperature Experiments with Modified Glute...Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula from my course “Extreme Fermentation.” What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is [...]
  • Christmas Giveaway 2016  Edited to name winners:  Dianna  dallidallibakery – Brod and Taylor proofer Lindsay Leong – Mockmill Vanya Dineva – Lame by Zatoba Arie Arie@***shine.com – Fibrament Baking Stone David [email protected] – KD8000 Baker’s Scale Winners please contact me at [email protected] by Dec 31st to claim your prize and give me your address so the sponsors [...]

11 Comments

  1. Michael Braley Michael Braley
    October 10, 2016    

    Still my favorite biscuit recipe. But, after years of use, my old recipe is wrinkled, stained, and water damaged. Could you please add a printer friendly link? Thank you.

  2. Diana Diana
    September 13, 2016    

    Hi , if the spirit is not to overhandle the dough, what do you think if we simply use a large cookie scoop or ice cream scoop to form the dough instead of using a cookie cutter?

    Apologies if its a silly idea.

  3. Mary Coon Mary Coon
    July 27, 2015    

    My Grandma made the best biscuits.She pinched off dough left from biscuits. She then put this dough in her wooden bread bowl and laid the bowl in her flour barrel.Next morning, she built her biscuit dough around the left over in the bowl. Can you tell me what the tricks are to do this? Thanks, Mary

  4. Laurena Laurena
    March 9, 2014    

    I made these today to go for strawberry shortcake at a friends house. I used fresh almond milk and coconut oil to make them dairy free. I also used just 1/3 whole what flour. They were perfect. I generally do not like biscuits and I especially don’t like strawberry shortcake with biscuits, but there were so good! Moist and flavorful; not your average gross dry biscuit. Will be making these again!

    • northwestsourdough northwestsourdough
      March 15, 2014    

      Thanks Laurena, I am happy they turned out well for you.

  5. Jimmy Jimmy
    September 12, 2013    

    Great recipe! I’ll add that this recipe also works really well with all whole wheat flour. I used fun cookie-cutters for mine, and they were a hit.

  6. Michael Michael
    January 4, 2012    

    These are my new favorite sourdough biscuits, but I do have a question about measurement (I have a new digital scale so I’ve been weighing ingredients when weights are given). According to my scale and the baking powder container, one tablespoon weighs 14 grams. However, on the recipe above, one tablespoon of baking powder weighs 8 grams.

    Could you please tell us the correct amount of baking powder?

    Thank you.

    • northwestsourdough northwestsourdough
      January 5, 2012    

      You caught the error, thankyou! I corrected it. Since it says all over the internet that it is 15g, I put that to accomodate different brands. Happy biscuit baking!

      • Michael Braley Michael Braley
        January 10, 2012    

        Thank-you. These biscuits really do turn out the best of the many biscuit recipes I’ve tried.

  7. northwestsourdough northwestsourdough
    August 16, 2011    

    Thanks Susan, sourdough biscuits are so good on occasion. My kids love to gobble them up with lots of butter.

  8. August 16, 2011    

    This is great! I’ve been wanting to do sourdough biscuits but my initial stab at a recipe didn’t work so well. Gorgeous!

Leave a Reply

Your email address will not be published. Required fields are marked *

Discovering Sourdough, The Books:

Discovering Sourdough - The bread books!
Only 10-15 dollars  
Favorite Bread Baking Equipment

Categories

Archives