Biscuit Variations
I've been experimenting with some different biscuit recipes. They're not something I've every really had the urge to make before but we harvested our pigs and my family wanted biscuits and gravy! The three recipes I've used so far were for a plain buttermilk biscuit, a sourdough biscuit, and a buttermilk sourdough. So far the buttermilk sourdough is the crowd favorite but I recently found a recipe that requires an overnight proof of the buttermilk+sourdough+flour so I'll be trying that next.
The sourdough starter I've got right now is a little young, only about a week old. And I've been having some trouble balancing it out. I'm still pretty new to the whole endeavor so we'll see if the product improves with time! I've definitely noticed an improvement in flake every time I make a new batch. I just got a new scale today so I think that will help with my consistency. And I'm still trying to figure out % hydration, the starter I have now is 100%.... I think.
After this last recipe for biscuits my next attempt will be the sourdough english muffin recipe from Wild Yeast Blog (http://www.wildyeastblog.com/sourdough-english-muffins/), super excited! And very happy to be a new part of the TFL community!
Comments
We like the SD biscuits the best too. Yours look extra flaky. We;; done and happy baking. Baking n% is easy once you get you head around it. 100% hydration is equal weights of flour and water. The fflour is always 100% and all the other ingrediesnts are based on the flour amount. 1000g of flour in a mix with 680 g of water would be 680 divided by 1000 or 68%. If you had 100 g of butter in the recipe it would be 10% butter or 100/1000. 50 grams of raisins would be 50/1000 or 5%.
Some recipes are listed by %.
72% water, 2%salt, 8% bread spices and 6% butter. You decide ho much flour you want say 524 g. This is 100 % SO the water would be 72% of that or 524 times .72 or 377 g of water. the salt is ,02*524 = 10.48 g, the bread spices would be 524*.08 =41.52 g and the butter would be .06 times 524 or 31.44 g
Easy as pie or biscuits!
Happy baking
Where oh where can I find these buttermilk SD biscuit recipes?
Posted below, hope they disappear as fast at your house as they did at mine!
Your biscuits are gorgeous! Can you please share the recipe?
Thanks!
No prob!
Sourdough-Buttermilk Biscuits
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
1 cup Sourdough Starter
1/2 cup buttermilk
1 egg for wash
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 inches apart on a greased or parchment lined baking sheet. Brush with egg wash.
Bake at 425° for 12-15 minutes or until golden brown. Remove from pan to a wire rack to cool, or better yet eat them hot and covered in butter!