Sourdough Biscuits

I learned how to make yeast rolls long before I learned how to make biscuits. The only thing bad about yeast rolls is that you do need time to make them so that they can have plenty of time to rise before they are placed in the Dutch oven and you have to keep an eye on the rolls so that they do not over rise and go flat. If you are short on time making biscuits will fit the bill. My neighbor, E.C., always talked about his wife’s cooking. He said nothing ever tasted as good as food from Becky’s Kitchen especially Becky’s biscuit. I have tried off and on for about ten years in making an easy great tasting biscuit. My biscuits were not coming out consistently. Sometimes they came out hard and would not rise adequately. But, after years of trial and error I think I have hit upon a great consistent recipe. Also it is a great recipe to use with your sourdough starter.
                             Sourdough Biscuits
1 ½ cups of all-purpose flour (I use unbleached flour. I do not think it is neither necessary nor as healthy to bleach flour so that it appears “white”)
1 teaspoon sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup chilled butter, margarine, or vegetable shortening (A ¼ cup is 4 tablespoons. I have found that if I use only 3 and ½ tablespoons that it really does not affect appearance or taste. I try to cut back a bit because I am attempting to watch my weight.)
1 cup of sourdough starter at room temperature
4-6 tablespoons of warm water
Melted butter (I put a bit on top of the biscuit for appearance and taste. You could eliminate this if desired.)
I use a 12 inch round Dutch oven. I lightly grease the bottom of the Dutch oven. In a large bowl I add my flour, sugar, baking powder, baking soda and salt. I mix all ingredients together so that they are well blended. I then cut my butter (or margarine or shortening) into small pieces and add to my dry ingredients.

 I use a fork to smush and blend the butter into my dry ingredients. When the ingredients seem well blended I add the sourdough starter. I mix in the sourdough starter with a spoon. Depending on the thickness of my sourdough starter will determine how much warm water I will need to sprinkle in. I add no more than a tablespoon at a time so the dough does not get too wet. If I accidently add too much water I can always sprinkle in a bit more flour till I reach my desired consistency. I want the dough to be moisten and in a cohesive mass.

 I knead the dough on a flour surface only a few times just to get it in a round mass. It is important not to over knead biscuit dough! I pat my dough out with my hands to approximately ½ to ¾ of an inch thick.

 I then use a clean and empty vegetable or fruit metal can too cut out my biscuits.

I place my biscuits in the Dutch oven. I place 7 charcoal briquettes under my Dutch oven and 16-20 briquettes on top. If you find the bottoms browning faster than the tops, remove all of the briquettes from under the Dutch oven and place on top of the lid of the Dutch oven. 

I bake until tops and bottoms are lightly browned. When they are done I remove the briquettes and brush a bit of melted butter on top of each biscuit. Serve them warm. They could also be served with homemade jam or honey. They are especially delicious fresh from the dutch oven but, they are also good cold.
If you would like you can also bake them in a conventional oven at 425 degrees Fahrenheit for 15 to 20 minutes or until the bottoms and tops are lightly browned.


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