King Arthur Sourdough Biscuits Food

SOURDOUGH CRUMPETS

Steps:

• Measure out 1 cup of sourdough discard into a small pitcher or bowl (a pitcher makes it easier to pour the batter).
• Mix in sugar and salt.
• Grease a skillet and heat over medium-low burner. About the same heat you use for pancakes. Place thoroughly greased rings or cans in skillet.
• When skillet is hot, stir in baking soda and immediately pour 1/4 inch of batter into each ring.
• Cook until edges appear dry and bubbles have formed.
• Remove rings with pliers or tongs and, if desired, flip crumpets and cook for an additional 30 seconds or so.
• Stir batter before pouring the next round. You'll need to re-grease your rings and skillet if you do more than two rounds of crumpets (depending on how many rings you have and how quickly you use up the batter).
• Enjoy hot with butter and/or jam. Leftovers are good toasted.

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.

KING ARTHUR SOURDOUGH BISCUITS

Steps:

• In a large mixing bowl, dissolve the yeast in the warm water.
• Add sugar, salt, sourdough starter and flour. Mix well.
• Cover; set in a warm spot and let rise until doubled in bulk.
• Punch dough down, and turn out onto a lightly floured work surface.
• Roll out dough to 3/4 inch thickness.
• Cut with a biscuit cutter.
• If desired, dip both sides in butter. (I skip this step.).
• Place biscuits on a well-greased baking sheet.
• Let rise 15 minutes.
• Bake at 400 degrees for 15-20 minutes.

EASY SOURDOUGH BISCUITS(BISQUICK)

Steps:

• Mix together.
• knead gently on a lightly floured surface.
• Roll to about 1/2 to 3/4 inch thick and cut out biscuits (I use a jelly jar glass).
• Place on ungreased cookie sheet.
• Bake at 400°F for 12 to 15 minutes.

CARAMELIZED ONION SOURDOUGH BISCUITS FROM KAF

Steps:

• Combine butter, onion and sugar in pan over medum-low heat.
• Cook onion, covered for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized.
• Transfer onions to a bowl to cool to room termperature, then refrigerate until well chilled at least 3 hours.
• Preheat oven to 425°F.
• Grease or line baking sheet with parchment.
• Combine flour, baking powder and salt.
• Work butter into flour until mixture is unevenly crumbly.
• Toss in chives and caramelized onions.
• Cut in starter until dough becomes cohesive.
• Trun dough out onto a lightly floured surface and use a bench knife or bowl scraper to fold over on itself five or six times, until it comes together.
• Pat into a 1" thick disk.
• Use a sharp 2 1/2" biscuit cutter to cut rounds.
• Pat the scraps together and cut additional biscuits.
• Bake biscuits for 15-18 minutes until they're just turning golden.
• Remove from oven and serve warm.
• TIP: Brush biscuits with butter before baking if desired for extra color and flavor. You can brush them again once they come out of the oven for over the top richness.+.

HONEYMOON SOURDOUGH BISCUITS

Steps:

• Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits.
• Brush lightly with melted butter or margarine.
• Place of greased cookie sheet and bake at 450 degrees for about 15 minutes.

SOURDOUGH DOGGIE BISCUITS

Steps:

• Combine the first 5 ingredients with an electric mixer.
• Add the oats and as much of the flour as you can until the dough is too hard to mix.
• Turn dough out onto a floured surface and knead in the remaining flour.
• Dough should be stiff, but not crumbly.
• Roll out dough about 1/2-inch thick and cut into desired shapes with cookie cutters, or for a quicker version just cut 1/2-inch wide strips with a pizza cutter or knife, and then cut strips to 2-inch lengths.
• Place on ungreased cookie sheets and bake at 325°F for 20 minutes.
• Turn biscuits over and bake another 20 minutes.
• Turn off oven and open door so it's ajar to let out excess heat for a few minutes and then close door and leave biscuits in oven until all the heat is gone.
• If there is still moisture in the biscuits, let them air-dry until they are completely hard and crisp before storing.