* Exported from MasterCook *
Biscuits, Buttery Sourdough Sandwich
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Unbleached All-Purpose Flour -- King Arthur preferred
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup cold unsalted butter -- (8 tablespoons)
1 cup sourdough starter -- * unfed, cold from the
refrigerator, *See "tips," below.
These big, palm-sized biscuits are perfect for a breakfast sandwich.
Their sourdough tang pairs nicely with egg, ham, sausage, or whatever
you choose to stuff them with. Better yet - the recipe uses your
"discard" sourdough, the extra starter you might otherwise throw away
during the feeding process.
PREP: 10 mins. to 15 mins.
BAKE: 20 mins. to 23 mins.
TOTAL: 30 mins. to 38 mins.
TIPS:
Sourdough starters can vary in how liquid they are. If your biscuit
dough seems very dry, dribble in a bit of milk or buttermilk until it
comes together.
Feel free to make smaller biscuits, if desired; they'll need slightly
less time in the oven than the larger biscuits.
Preheat the oven to 425F, with a rack in the upper third. Grease a
baking sheet, or line it with parchment.
Combine the flour, baking powder, and salt. Work the butter into the
flour until the mixture is unevenly crumbly.
Add the starter, mixing gently until the dough is cohesive.
Turn the dough out onto a lightly floured surface (a piece of
parchment works well), and gently pat it into a 1"-thick round.
Use a sharp 2 3/8" biscuit cutter to cut rounds, cutting them as
close to one another as possible. Pat any scraps together, and cut
additional biscuits.
Place the biscuits onto the prepared baking sheet, leaving about 2"
between them; they'll spread as they bake.
Bake the biscuits in the upper third of your oven for 20 to 23
minutes, until they're golden brown.
Remove the biscuits from the oven, and serve warm. Or cool
completely, wrap in plastic, and store at room temperature for
several days. Freeze, well-wrapped, for longer storage.
Yield: 6 large (3") biscuits.
S(Internet Address):
"http://www.kingarthurflour.com/recipes/buttery-sourdough-sandwich-biscuits-recipe";
Yield:
"6 large biscuits"
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Per Serving (excluding unknown items): 212 Calories; 16g Fat (65.3%
calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber;
41mg Cholesterol; 431mg Sodium. Exchanges: 1 Grain(Starch); 3 Fat; 0
Other Carbohydrates.
NOTES : 2017 - 0515