Alaska Sourdough Biscuits And Basic Starter Food

SOURDOUGH BISCUITS

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown. Serve warm.

GRANDMA'S SOURDOUGH BISCUITS

Steps:

• Sift together flour, salt, baking powder and baking soda.
• Cut in the margarine or butter.
• Mix in sourdough starter.
• Turn out dough onto lightly floured board.
• Knead a few times, until all of the flour is mixed in.
• Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
• Bake at 425°F for 12-15 minutes, until slightly brown.

ALASKA SOUREST DOUGH (STARTER)

Steps:

• Dissolve yeast in 1/4 cup warm water.
• Add sugar, vinegar, salt, flour.
• Add remaining water until a creamy batter is formed.
• Place in a glass bowl, cover and let sit until it starts to ferment.
• About 3 days.
• It will take on a powerful boozy smell.
• Stir again until creamy and measure out what is called for in the recipe.
• Replenish starter with equal amounts of flour and water.
• Store in the fridge and bring to room temp before using.
• It says to allow to ferment for one week between uses but I don't.
• I do let it sit out overnight after I feed it.
• This starter took about 1 1/2 months to become really sour.

GOLDEN SOURDOUGH BISCUITS

Steps:

• In a large bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball. , Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. , Bake at 425° until golden brown, 12-15 minutes. Brush with melted butter. Remove from pan to a wire rack to cool.

EASY SOURDOUGH BISCUITS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Butter a cast iron pan.
• Mix flour, sourdough starter, baking powder, and salt together in a large bowl. Grate in cold butter and mix until well combined. Add 1 cup milk and stir until just mixed. Add more milk if necessary until dough is sticky but not wet.
• Knead dough 3 to 4 times on a floured surface and flatten to a 1- to 2-inch thickness. Cut out 10 biscuits and put in the prepared pan.
• Bake in the preheated oven until golden brown, about 15 minutes.

ALASKA SOURDOUGH BISCUITS AND BASIC STARTER

Steps:

• Sprinkle yeast on water and allow to dissolve for 5 minutes. Gradually stir in flour, beating until smooth. Pour into crock or jar, cover loosely with cheesecloth or foil, and set in a warm place to ferment for a couple of days. Mix starter, water and flour. Set in warm place to work overnight. To your sponge, add 1 cup flour. Stir. Mix 1/2 cup flour, salt, baking powder, and baking soda. Add all at once to dough, stirring with fork. Turn onto floured board, knead lightly, and cut out. Place on baking pan, brush tops with butter and allow to rise in warm place until doubled in bulk. Bake at 400* for 20-25 minutes. Prep time is for actual baking only.