My mother used to make biscuits for dinner quite often. However that was back in the “good old” days before we were all round and roly and agonized over our cholesterol levels. So I really never got into the biscuit making mode. But sometimes I want bread for dinner at the last minute, when it’s too late to start a loaf of homemade sourdough. This biscuit recipe fits the bill. It only uses 2 Tbsp of butter making it much less fatty than most biscuits, and it only needs to rise 10 minutes or so. Last night I adapted the sourdough biscuit recipe from the Grit Country Skills Series, Guide to Homemade Bread and came up with these tangy – sweet biscuits.
In a large bowl or stand mixer, combine the following:
- 2 cups sourdough starter
- 2 cups all-purpose flour
- 1 Tbsp honey
- 1/2 Tbsp onion powder
- 1 Tbsp dried, chopped chives
- 2 tsp baking powder
- 2 Tbsp butter, cut into small pieces
- 1/2 tsp dried dill
Mix together until well combined, adding a little water (1 Tbsp at a time) if necessary.
Divide into 16 pieces and shape into biscuits. Place in a greased 9 inch cake or pie pan. Set aside and let rise in a warm place while heating the oven to 350 degrees.
Bake for 35-40 minutes or until browned. Remove from oven and lightly brush tops with butter. Serve warm.
How is your sourdough cooking coming along? Have you created a masterpiece? I’d love to hear about it!
There are lots of ways to start and keep a sourdough starter going. Remember, although there is a lot of science involved in baking, there’s a fair amount of art too! Here’s the method I usually use - sourdough starter. There are several other good methods out there too. Check out this version from A Real Food Lover, a sourdough experience from Grow and Resist, and check out a plethora of sourdough info over at YeastSpotting, found on the Wild Yeast Blog.