Sourdough Drop Biscuits 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.

EASY BAKING POWDER DROP BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.
• Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

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.

SOURDOUGH DROP BISCUITS

Steps:

• Preheat the oven to 475F and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
• Add the flour, baking powder, baking soda, sugar, and salt to a medium bowl and whisk well to combine.
• Add the melted butter to a separate medium bowl and add the buttermilk. Stir until the butter forms small clumps. These clumps are caused by the warm liquid butter interacting with the cold buttermilk. This mimics the "cutting in" process of typical biscuits, since the result is large clumps of butter.
• Add the sourdough discard to the butter and buttermilk mixture. Whisk gently to combine.
• Make a well in the center of the dry ingredients.
• Add the sourdough, butter, and buttermilk mixture to the well of the dry ingredients. Stir gently with a silicone spatula, just until combined and all the flour is moistened. The dough will be pulling away from the sides of the bowl. Use your hands to form a rough mass.
• Grease the inside of a 1/4 cup sized dry measuring cup, or a #20 size cookie scoop (large size; about 3 1/2 tbsp). Scoop up a heaping portion of dough and drop directly onto the prepared baking sheet. Repeat this until all your dough is used up, spacing each biscuit 1 1/2-2" apart. If using a large cookie scoop, you will yield approximately 12 biscuits.
• Brush the biscuits with 2 tablespoons of the melted butter. Bake in the preheated oven for 13-17 minutes, or until the tops are golden brown and crisp.
• Remove the drop biscuits from the oven and brush the tops with the remaining melted butter.
• Serve immediately, or allow to cool on a wire rack before transferring to storage.

SOURDOUGH PECAN DROP BISCUITS

Steps:

• Mix together flour, baking powder, salt, baking soda and 1 1/2 Tbsp sugar.
• Using a pastry blender or fork, cut in shortening until mixture remsembles coarse crumbs.
• Stir in pecans.
• Add beaten egg to sourdough starter and add all at once to dry mixture, stirring with a fork just until mixed.
• Drop by heaping spoonfuls onto greased baking sheet.
• Bake at 425 degrees F for 10 to 12 minutes or until golden brown.
• Immediately upon removing from oven, brush with melted butter and sprinkle with with a mixture of the remaining sugar and cinnamon.
• You could drizzle with a powdered sugar glaze instead of the cinnamon-sugar topping, if desired.

SOURDOUGH BISCUITS

Steps:

• Preheat your oven to 375F.
• Whisk the flour, baking powder, and salt in the bowl of your stand mixer.
• Cube the butter into the mixer with the dry ingredients, and run the mixer for a few seconds to break the butter into smaller pieces.
• In another bowl, whisk together the heavy cream and sourdough starter.
• Drizzle the cream and starter mixture into the mixer bowl, with the mixer on low speed. Mix only briefly, leaving the dough crumbly with visible small chunks of butter.
• Place the dough on your countertop and pat it into a 1-inch thick round, without kneading it.
• Cut the biscuits and transfer them to your baking sheet. Reshape the scraps and cut again. You might have to form the last biscuit by hand.
• Brush the tops of the biscuits with milk and bake for 20-25 minutes.
• Serve warm if possible or reheat by microwaving a biscuit for 5-10 seconds.