With the recent rise in the hype regarding homemade bread worldwide, sourdough is one of the top varieties with quite a complicated recipe that has caught the attention of most home bakers. Now, if you haven’t tried a sourdough biscuit or bread before, you wouldn’t know the real fun and the heavenly taste that comes with it, and the Sourdough Biscuits Recipe will seem like a huge hassle.
The kick of sour sourdough taste, followed by the fluffy and soft nature of the bread, enhances every bit of your eating experience. However, the main question arises regarding the Sourdough Biscuits Recipe when you have to make the sourdough starter yourself. Among the various variations we have got, we would like to currently concentrate on biscuits particularly and here we have got the best Sourdough Biscuits Recipe.
Yes, it may seem a bit complicated, the entire process of fermenting it, then feeding it just to keep it alive, and finally using it in your recipe but trust the process because the amount of prebiotics and Probiotics that come with fermented sourdough breads is much more than your normal bakery bread, along with the taste as well.
However, at the same time, we recommend you get some starter from your local Bakery or you can also opt for the easier version of starter that we are going to mention in this recipe.
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Sourdough Biscuits Recipe
Now if you are wondering, whether we are going to provide you with the most authentic version of sourdough biscuits, then you are wrong because we are here to provide you with a simple sourdough biscuit recipe. The Sourdough Starter in this recipe is made in a much more simplified form, and you can consider it as a fast sourdough biscuit recipe.
Ingredients(For sourdough biscuit):
Half cup cold butter, Two cups all-purpose flour, Two tablespoons honey, Half cup normal temperature water, 1 teaspoon salt, One teaspoon baking powder,3/4th teaspoon baking soda, Half cup of sourdough starter.
Ingredients(For sourdough starter):
One cup flour, One cup warm water, 1 packet active dry yeast.
Step 1
The first step will be to make the sourdough starter, for this we will mix in one cup of flower our active drive, and a cup of water then a large non-metallic bowl. After it has been properly mixed, you will need it to be covered with a towel, and then transferred into a warm place, like a microwave oven, for about 24 hours.
Step 2
Be careful, to take a large bowl at first because the starter is going to nearly double up in quantity, after 24 hours you will be removing about half a cup of starter from the mixture, then slowly add in half a cup of water as well as half a cup of flour, mix in well, and keep it aside in the oven after covering it with a towel for 24 hours again.
This process is called feeding the starter. Finally, the next step you start is completely ready to be used in your sourdough biscuit recipe.
Step 3
Now we finally move on to the biscuit-making part, at first either in a food processor or in a large bowl you will be adding in your flour and also your cold butter(small cubes are preferred). Now you will be mixing it well, till there are small clumps in the mixture(not too big), finally, you will add in your starter, along with your water and honey, and mix it well until it forms into a dough.
Step 4
Then you will be transferring the dough into a warm oven after covering it with a towel, and let it rest there for about 12 hours for a perfect fermentation. Following that the next day you will finally add Salt, baking soda, and baking powder to the mixture, and mix it well until and unless everything is properly combined.
Then roll it out, cut it into small biscuit-size pieces, about 1/2 an inch thick, lay them on your parchment paper over a baking tray, and put it in the oven to bake for about 15 to 20 minutes. Finally, when they are golden brown, your simple sourdough biscuits are all ready to be served.
Key takeaways
This recipe may not seem like the most authentic one out there for Sourdough Biscuits Recipe. But it is the easiest Sourdough Biscuit Recipe from the starter. The entire procedure of gathering wild yeast, and fermenting it, is surely quite a hassle, and thus we have brought this one-stop solution to everything.
Now one tip that we are going to give you is to never use warm water in the biscuit-making part, because it may end up ruining the flaky and soft texture of the biscuit.
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