Time 22m Yield 8 biscuits Number Of Ingredients 6 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.
Time 14h Yield about 30 biscuits Number Of Ingredients 14 Steps:
Prepare the Sourdough Starter the night before. Preheat the oven to 400 degrees F. Sprinkle yeast in the starter and stir. Add sugar and stir. Add salt and stir. Add baking powder and baking soda and stir. Add oil and then gradually add flour, stirring well after each addition. Place dough on a floured board and sprinkle more flour on top of dough. Flatten dough by hand to about 1/2-inch thickness and then cut with a biscuit cutter. Spray a 16-inch Dutch oven with non-stick cooking spray and then add a little oil to the bottom of the Dutch oven. Place biscuits in Dutch oven, being careful not to overcrowd them. Top with melted butter and set aside to let rise until wrinkles are gone, about 1 hour. Bake, with coals on the lid, for 25 or 30 minutes or until golden brown. Dissolve yeast in warm water and whisk to combine. Add sugar and whisk until sugar dissolves. Add sifted flour, 2 cups at a time, whisking after each addition to combine. Peel, wash, and cut the raw potato into quarters; add potato to the flour mixture. Place starter in a large, deep bowl, cover it with a towel, and let rest in a warm place overnight. The starter should be made ahead of time, even 3 to 4 days ahead.
Yield Makes 10 Number Of Ingredients 8 Steps:
Preheat oven to 425°. Stir together baking powder, baking soda, kosher salt, sugar, and 1½ cups flour with a fork in a large bowl. Add ½ cup chilled butter and toss with your hands or fork just to coat. Using your fingers, smash butter into flat disks (if you miss a few, it will be fine). Using a pastry cutter or fork, work butter into dry ingredients until shaggy crumbles form (you should have some large pieces, some small pieces, some flat pieces, and some sandy flour). Add sourdough starter and mix gently with fork to incorporate, then fold with your hands just until dough comes together with just a few crumbly pieces in the bottom of the bowl. Transfer dough to a well-floured surface and pat out with your hands until about ½" thick (the shape doesn’t matter too much at this point). Fold into thirds as you would a letter to create a rough rectangle. Working from short sides, fold in thirds like a letter again. Pat dough out to a ½"-thick square. Repeat folding process. Pat out dough for a third time to a 1"-thick square-it should feel airy, like a pillow at this point. Using a floured 2½"-diameter biscuit cutter or glass, punch out as many biscuits as you can (do not twist cutter). Transfer biscuits to a parchment-lined rimmed baking sheet, spacing at least 1" apart. Using your hands, gently press scraps into a rectangle, then fold in half. Pat out to a 1"-thick rectangle and cut out more biscuits. Gather remaining scraps together to form 1 final biscuit (you should have 10 total). Transfer to baking sheet. Brush biscuit tops with 2 Tbsp. melted butter and sprinkle with sea salt if desired Bake biscuits until tall and golden and an instant-read thermometer inserted into the side of a biscuit registers 205°F), 12-15 minutes.
Time 30m Yield 1 dozen. Number Of Ingredients 8 Steps:
In a large bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball. , Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. , Bake at 425° until golden brown, 12-15 minutes. Brush with melted butter. Remove from pan to a wire rack to cool.
Yield 8-10 biscuits Number Of Ingredients 8 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.
Time 1h Yield 8 Number Of Ingredients 7 Steps:
Line a baking sheet with parchment paper or lightly coat with butter. Set aside. Place flour, sugar, baking powder, salt, and baking soda in a food processor. Add butter; pulse until mixture resembles coarse crumbs. Pour flour-butter mixture into a bowl. Stir in sourdough starter until flour is moistened. Turn dough onto a sheet of waxed paper. Cover with another sheet of waxed paper and roll out to 1-inch thickness. Peel off the top layer of waxed paper and cut into 8 biscuits. Arrange biscuits on the prepared baking sheet. Gather scraps, roll out, and cut again. Let biscuits rise at room temperature until doubled, about 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.
Time 55m Yield 12-14 biscuits Number Of Ingredients 9 Steps:
Measure sourdough starter into mixing bowl. Add sugar. Dissolve yeast in warm water. Add to starter. Cut shortening into mixture of salt, baking powder, and flour until it resembles coarse cornmeal. Add to starter mixture, stirring well with a fork. Turn out onto lightly floured surface and knead gently, adding more flour if necessary. Roll dough out to about 1/2 inch thickness and cut with biscuit cutter. Dip in melted butter and place in a greased cake pan with edges touching. Cover with a cloth or plastic and set in a warm place to rise for 45 minutes to 1 hour. Bake at 400 degrees F for 20 to 25 minutes or until golden brown.
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.
