So far in this Sourdough Series, I have told you what not to do and what you need to do to get a new starter ready for baking. Today, I am going to share my FAVORITE sourdough recipe ever. Seriously! (My mouth is watering just thinking about it…)
The reason I first began using a sourdough was from reading The Little House books. Ma and Laura are able to make light and fluffy biscuits in the wilderness and I figured, if they could do it out there… I probably could be successful with it as well. (I have had many, many set backs with using sourdough, but have finally begun to “collect” my favorite, tried-and-true recipes!)
Naturally, this first recipe is a sourdough biscuit. It is very fluffy, decadent and the perfect 20-minute side dish for any meal! In fact, they are so fabulous that they could be the meal, with a little bit of butter.
First up, remove your starter from the fridge and allow it to warm to room temperature. If you haven’t used your starter in a while, you will need to add flour and water, and wait for the bubbles to arise.
Begin by combining 1 cup of flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda and 2 teaspoons baking powder.
Next, cut 6 tablespoons of cold butter into the flour. I start with a fork to begin the crumble process, then usually switch to using my hands (best kitchen tool ever!) Once the flour mixture resembles course crumbs, add in 1 cup of sourdough starter. Again, I start incorporating the starter with a fork before switching to my hands.
Turn dough onto a floured surface and flatten, with hands! No need for a rolling pin. Then, cut using a biscuit cutter, cookie cutter or cup. Place the raw biscuits into a preheated, buttered cast iron skillet (or baking dish) and bake until golden, about 15 minutes.
Those lovely lil’ biscuits in the photo above are shown before being baked. Check back tomorrow for our family’s favorite way to eat these biscuits!!
