Sourdough Biscuits
Ingredients
- 1 1⁄4-ounce package rapid-rise yeast
- 3 cups Sourdough Starter ( see below)
- 4-5 tbsp sugar
- 1⁄3 cup vegetable oil
- 2 1/2 tbsp baking powder
- 2 teaspoons salt2 1⁄2 to 3 cups all-purpose flour
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 350°F with a rack in the middle. Butter a 9-x-13-inch baking pan or 12-inch cast iron skillet.
- In a large bowl, dissolve the yeast in the starter. Whisk in 4 tablespoons of the sugar and let sit for 1 minute.
- Whisk in the oil, baking powder, and salt. At this point, taste the starter. If it is too tart, add a little more sugar, to taste. Remember, the first time you use the starter, it will be the sourest.
- Slowly begin stirring in the flour until it makes a soft dough and is no longer sticky. Turn the dough out onto a floured surface and roll out to about inch thick.
- Cut out about 16 rounds with a biscuit cutter and place on the baking pan or skillet close together.
- Cover the biscuits with a buttered piece of wax paper and let rise in a warm place for 40 minutes to 1 hour, or until nearly doubled in size.
- Uncover the biscuits and bake for 20 to 25 minutes, or until golden brown. Brush with melted butter and serve warm.
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Sourdough Starter
4 cups warm water
1 ( 1⁄4-ounce) package rapid-rise yeast
5 tablespoons sugar4 cups all-purpose flour
1 russet potato, peeled and quartered
.
1. Add the warm water to a crock jar that holds at least 1 gallons. This will prevent the starter from frothing over while it’s setting up.
2. Whisk in the yeast and sugar and let sit for 1 minute.
3. Slowly whisk in the our. Drop the potato pieces into the bottom of the crock jar. Cover with a tea towel and let sit on the counter for at least 12 hours, stirring halfway through. You can let the starter sit longer for a more sour flavor.
4. Before using the starter in a recipe, whisk it briskly until smooth.
TIP: The starter will be sourest with its first use, so you may want to add a little more sugar to the first recipe you use it in. I typically keep this starter for a week at a time, stirring at least once a day. However, you can keep it as long as the potato stays intact. I prefer to use a russet potato because it holds up the best, but you can use any potato you have on hand. Always cover the starter with a towel and never refrigerate it.
To recharge the starter:
After 3 cups have been taken out, replace with 1 1/2 cups flour, 1 1/2 cups water, and 2 tablespoons sugar. Whisk and cover. The starter can be used again immediately or let set for another 12 hours for a more sour flavor.
