EASY SOURDOUGH BISCUITS
Yummy and easy sourdough biscuits.
Provided by Rachel Pomerleau Frost
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 282 calories, Carbohydrate 44 g, Cholesterol 20.6 mg, Fat 8.1 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 4.8 g, Sodium 401.4 mg, Sugar 2.4 g
EASY SOURDOUGH BISCUITS(BISQUICK)
While the sourdough bread was rising, I decided to cook a big breakfast. I had that extra sourdough starter that I always have after mixing up the loaves. I looked up sourdough biscuits on Zaar and then it dawned on me that I could probably just use the BISQUICK that I had just made. Anyway, I'm making a short story long -- again -- they turned out great!
Provided by GrannyHen
Categories Quick Breads
Time 20m
Yield 10 biscuits, 5 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 109.6, Fat 3.9, SaturatedFat 1, Cholesterol 0.5, Sodium 259.1, Carbohydrate 16.2, Fiber 0.5, Sugar 3, Protein 2
SOURDOUGH DOGGIE BISCUITS
What a great way to use up some of that extra sourdough starter and that little dab of canned pumpkin that's always left when your recipe calls for 1 cup. I created this recipe and I think it turned out really good. My dog, Clyde, thinks so too!
Provided by Donna M.
Categories For Large Groups
Time 1h10m
Yield 3 1/2 dozen large bones, 42 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 57, Fat 2, SaturatedFat 0.6, Cholesterol 9.4, Sodium 11.6, Carbohydrate 8, Fiber 1.3, Sugar 0.2, Protein 2.3
SOURDOUGH PECAN DROP BISCUITS
A quick and easy way to use your sourdough starter. Yummy for breakfast or just a snack. Add a little grated orange or lemon zest for a burst of citrus flavor.
Provided by Donna M.
Categories Sourdough Breads
Time 27m
Yield 12-15 biscuits
Number Of Ingredients 12
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.
Nutrition Facts : Calories 171.6, Fat 11.9, SaturatedFat 3.9, Cholesterol 27.8, Sodium 217, Carbohydrate 14.6, Fiber 0.9, Sugar 3.9, Protein 2.3
DROP BISCUITS
From 1942 Good Housekeeping Cook Book with directions to suit myself. Quick and easy. The only variation I would consider would be to add 1 cup grated cheese in step 4.
Provided by maryannatwork
Categories Breads
Time 30m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F Grease muffin pan or cookie sheet.
- I skip sifting but I fluff my flour before I measure.
- Mix dry ingredients.
- "Cut in" shortening. If you don't have a pastry blender, this means using 2 knives and, with a scissor motion, cut across the shortening repeatedly until the mixture is a very fine crumble.
- Add milk.
- Stir lightly, just enough to blend ingredients, or biscuits will be tough. Dough will be sticky and cling to fork.
- Fill greased muffin pan 2/3 full or drop 1" apart on greased cookie sheet.
- Bake at 450°F 12-15 minutes.
Nutrition Facts : Calories 146, Fat 7.3, SaturatedFat 2.1, Cholesterol 2.9, Sodium 294.9, Carbohydrate 17.1, Fiber 0.6, Sugar 0.1, Protein 2.8
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